Formula for smoked pork sausage

Air dried cured meat and salami recipes

Formula for smoked pork sausage

Postby Alrobjr » Sat Apr 13, 2019 1:23 pm

This is my first time trying to make smoked sausage links from 20lbs.of pork butt and I need the Prague #1 measurements, plus water and AC Legg blend#10 pork sausage seasoning.
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Re: Formula for smoked pork sausage

Postby NCPaul » Sun Apr 14, 2019 10:39 am

I would use 80 % of the A. C. Legg package (web site says does 25 lbs. of meat) and 20 g of Prague #1. For water, a pint should help get the salt and spices mixed in. Welcome to the forum. :D
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