Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!
Today I was told that I should 0.5% of curing salt #1 to the total weight of the sausage mixture. My curing salt is 7%. 5 grams for every kilo sounds alot to me. What do you think?
An Englishman living in México. There'e not such thing as a stupid question, just a stupid answer!