Long time creeper, first time poster

[dmm26]

Hey all,

I have a super cheap propane smoker that has done alright for me in the last year. I'm still super green but have done snack sticks, ribs, and pulled pork with decent success.

Going to try smoking garlic sausage this week just not sure what I need as far as amount of quick cure to ground meat.
Gonna make about 5-6 lbs.

I have some more questions about temps but not sure where to post.

 

[sammartin]

Might check out the sausage sub-forum here. Hope this helps!
https://www.smokingmeatforums.com/forums/sausage.130/

 

[indaswamp]

You need to use cure #1 at a rate of 1 ounce per 25# of meat....or 5.67g per 5# of meat which is roughly 1 tsp.

 

[SmokinAl]

Welcome to SMF!
Glad you decided to join us!
Al