Question on hanging and curing....

[indaswamp]

So by my calculations, it is roughly 15% fat in the sausage. That gives you a lot of water in the meat paste. You would need to lean towards the upper end of salt-2.75-3%.

Lean meat is roughly 75% water. Fat is about 15% water.

 

[indaswamp]

The smoking is actually a preservation step. Smoke has antimicrobial properties. It also helps inhibit mold growth on the drying sausages.

Is there any garlic in the recipe? Garlic also has antimicrobial properties.

 

[Big_John]

The smoking is actually a preservation step. Smoke has antimicrobial properties. It also helps inhibit mold growth on the drying sausages.

Is there any garlic in the recipe? Garlic also has antimicrobial properties.

Yes.... Garlic Powder
and.....
Ground Red Pepper Power
Crushed Red Pepper Flake