I trying for the first time to make smoked sausage links. I purchased a 10# pork butt and 10# of beef stew meat , question is how much pink curing salt to add after grinding meat and seasoning it?
I trying for the first time to make smoked sausage links. I purchased a 10# pork butt and 10# of beef stew meat , question is how much pink curing salt to add after grinding meat and seasoning it?
Do I let them set overnight in the refrigerator and smoke them the next day?
Do I let them set overnight in the refrigerator and smoke them the next day?
Thanks again!You can do either if you want with great results