Hi,
I've just started making sausages and have a couple of questions that I hope you guys can help me with:
1) I've been making sausages using recipes without cure, and freezing them straight away. When should I consider using / need to use cure #1?
2) I bought a bag of hickory smoked powder, and am uncertain when I should use it, and how much? Is it just a case of sprinkling it into the ingredients to give a pleasant smoky taste?