Jonathon I’m not against nitrates ( I use them in my bacon) I usually make this sausage from fresh or frozen pork and once the sausage is made I will hang it inside my walk in cooler to dry and then it’s vacuum sealed
60% pork shoulder 40% ham stuffed sausage
I like the 60% to 40% ratio. I like the texture of the finished product . My question is this. Since I am using a fully cooked ham in the mix. When I add pink prauge powder #2 (Nitrite) do I just add to the raw portion only 60 % or to the total of both ham and pork shoulder? I usually make 13-15 lb batches. I smoke to internal temp of 155 then bloom in ice water bath. Makes a beautiful looking sausage.
Thanks Jonathon that was what I figured.