Hi Everyone,
I wondered what your thoughts are on potentially using the equilibrium brining technique for say 24 hours before grinding the pork for sausage making with sea salt?
I think it might make the meat allot more moist and keep a lower temperature while preparing but I'm worried that the weight will push the recipe off - unless I go with the starting weight. I was also wondering what your thoughts are on brining with cure 1 and eliminating cure 1 in the mix. I would like to smoke the sausage at a low temperature after they are prepared.
I wondered what your experiences might be and if you could impart some wisdom on this one and I feel that I'm going around in circles at this point. Any cure 1 measurement advice would be greatly appreciated.
Thank you,
Vanessa