that link should solve all your problems, it did for me. I followed the links provided and found all the items on Amazon.
It adds up to about $200 for the parts but I make several hundred pounds of sausages in the winter but had to stop during the
warmer months. Now I can continue all year!
Low calorie cured sasuage
beekeeper84 last edited by
Looking for a recipe for a low calorie cured sasuage that uses chicken and pork.
beekeeper84 You can follow https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats-recipe and add cure and use the same smoke schedule. They turned out great!
I would highly recommend that you use the cold phosphate as it made them much moister. However, know that using cold phosphate is going to raise th pH of the meat and therefore shorten the shelf life. Even though you are going to cure it I would recommend treating it like a fresh product.