Thanks for all the nice comments, everyone.
If you've written down the recipe,please pay attention to the comment below with regards to cure & food-safety.
I've since added this note to to the posted recipe.
thanks
Kevin
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NOTE: ***Cure amount is on the low side in this recipe. Cure is added for texture and color ONLY.
This sausage is meant to be cooked thoroughly at a higher temp (165°), NOT smoked.
If one wishes to smoke it, the cure amount needs to be adjusted per meat weight in the proper proportion (1 level teaspoon of cure should be used for every 5 lbs. of meat)
If you've written down the recipe,please pay attention to the comment below with regards to cure & food-safety.
I've since added this note to to the posted recipe.
thanks
Kevin
-----------------------------------------------------------------------------------------------------------------------
NOTE: ***Cure amount is on the low side in this recipe. Cure is added for texture and color ONLY.
This sausage is meant to be cooked thoroughly at a higher temp (165°), NOT smoked.
If one wishes to smoke it, the cure amount needs to be adjusted per meat weight in the proper proportion (1 level teaspoon of cure should be used for every 5 lbs. of meat)