I hope to be up and running with my new stuffer later this week and once I've tried it out I'll be ordering some sausage mixes from Franco. I'm going to get some of the Chorizo mix and at this time of year I'll be making fresh sausages BUT, thinking ahead to later on and the cooler weather, I really would like to make some dried sausages with it. In the blurb it says that it can be used for dried sausages with the addition of Cure #2, but does anyone know how much cure would be needed? I've looked at the Cure#2 blurb and it says, generally, it should be used at the rate of 10g per 10lb's of meat but you should follow a recipe. There is no recipe so how much should I use? One other thing, will I need the starter culture to make the dried Chorizo (and possibly Salami at some point) or does it work fine without.
Thanks for any help.