Hello From Mississippi

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007

Newbie
Original poster
Feb 19, 2022
5
1
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 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
BTW it took a while to find an unused username!!
 
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Welcome from Utah. There are many sausage makes on this site that can help you, you may also find what you need in the sausage section.
 
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Howdy from Missouri. There is a sausage forum here that you could visit for more info.

the forum s drop down menu at the top of the page is where you can find it.
or...you can click on this link:
I add cure #1 based on the total weight of the meat/fat.
 
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Welcome from Virginia!
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