MuleyFever
WKR
Want to try a recipe for sausage that calls for curing salt. They have this at a local store http://www.lemproducts.com/product/lem-cure-4-oz/backwoods-flavor-enhancers is this what I need?
Poser - That doesn't match up with what I've read. Cure #1 is for meats that are going to be cooked, cure #2 is for meats that don't need to be cooked like pepperoni. Check out the explanations at these links.
http://www.sausagemaker.com/10104instacure14oz.aspx
https://www.sausagemaker.com/10108instacure24oz.aspx
Muleyfever - Let me know how that summer sausage turns out, I haven't made any summer sausage or salami mixes out of the book yet. I've added jalapenos and cheese to summer sausage, brats and hot dogs. I just do the regular recipe and then if I feel like adding cheese and spice I do it. It always comes out good.
I finally got a doe in Illinois this weekend, so I will start cutting her up tonight and most of it will go into burger and sausage. I'm definitely making the maple breakfast sausage again, and more of it. Beyond that I'm not sure yet, but I should end up with a few different batches.
Unfortunately that's the only animal I will have this year, so I'm going to have to extend my ground meat with some ground pork or something. Not sure of the game plan yet, but I want more than 25lb of grind to come out of it. If anyone has ideas for what to mix it with I'm all ears.