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Hello From Mississippi

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007

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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!!
 
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 pa, i use the total weight of meat/fat.
 
Welcome from Virginia!
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North side of Grenada Lake.
Where in TN. Are you?
North of Nashville close to Kentucky border. My brother in law lives in Hernando. I grew up in tupelo. Spent alot of time at Grenada fishing when I was younger.
 
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