by badjak » Wed Apr 11, 2018 2:15 pm
I am adding to this post as I got the same question.
I have cured fat left over from my bacon making experiments (just part of the belly pork was very fatty).
I figure it can't do any harm using that as part of the fat source in fresh sausages.
Is that correct?
And if making sausage with cure #1, should any adjustment be made to the amount of cure used, or is the nitrite in the bacon left over finished after a couple of weeks?
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