So I made a batch of sausages from a home kill pig last night.
They are Stanley Marianski's 'Ordinary Sausage', Polish style, to be smoked.
The problem is I misread the recipe. It clearly says salt for 5kg = none. So that's what I did.
However, that was in the taste section of the recipe.
In the cure section I should have added 90g of salt. I didn't.
I did add the 12g of No1 cure.
So my problem is that I have 5kg of sausages which I plan to smoke tomorrow, and no salt inside.
Was wondering if I can brine them? If so what mix? How long? Will they taste like bacon?
Any better ideas?
I don't have any spare casings so cutting them open is not a good option.
Idiot, idiot, idiot