Yeah, there isn’t really a wrong way to do it here. A lot of commercial processors do it this way. I add the cure to the water for sure, it helps make sure you have a more even distribution. It is slightly better to do this when making a fresh sausage when you are doing a cured sausage you are going to do so much mixing that everything should be evenly distributed but with fresh you only want to mix it a little bit.
Snack stick seasoning
rich_green last edited by
My wife loves horseradish and we have horseradish powder, how much would i need to add to a 10 pound batch?
That’s a tough question, I use 1oz. Of dried jalapenos (hot variety) to 5lb. Batches of sticks, their coarse ground.
Start off small and test fry a sample till you get what your looking for!
Hope it helps