Reading on SMF, I understand that when I use a commercial sausage seasoning mix (which contains salt), and I like the taste JUST AS IT IS, if I then want to cool smoke those links the next time I make them, I must add a cure ingredient, which ALSO contains mostly salt. It seems to me that with the addition of the cure mix (mostly salt), the now cured links are going to contain considerably more salt than the uncured links. Because now I have salt from TWO sources (seasoning mix, and cure mix). How can the resulting links not now be TOO salty? I can't add salt to something I considered "just right" before, and expect it to still taste "just right," can I? Is there something I am overlooking here? Thanks.
OVJ
OVJ