I love Sausage.
I may be asking in the wrong place but here goes.
I've made it several times, some real good, but never exactly like I wanted.
Fixing to make and smoke in natural casings about 20 lbs of Venison.
I have a question, when figuring weight for the cure #1, do you weigh the meat and fat or the finished mix that includes the spices, salt etc .?
Thanks
I may be asking in the wrong place but here goes.
I've made it several times, some real good, but never exactly like I wanted.
Fixing to make and smoke in natural casings about 20 lbs of Venison.
I have a question, when figuring weight for the cure #1, do you weigh the meat and fat or the finished mix that includes the spices, salt etc .?
Thanks