Miller Yeah, unless you are going for something very specific, like chorizo, 30% is the max fat you want to go with. Carrot fiber or sure gel is almost always a good idea with cured sausage, not as important with fresh but with cured sausage I always use it
Ryan Collien last edited by
Hi didn’t measure the right amount of cure used not enough in making venison sausage figured it out after stuffing. Is this going to ruin my sausage?**
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
What type of sausage?
No, it won’t ruin it. It will be fine. It may cause it to not have as long of a shelf life. Just make sure you smoke it or cook it to a minimum of 145 degrees internal temperature.
I usually take my wild game to 165 then immediately cold ice bath for 15 minutes. I sometimes dont use cure in wild game sausage snack sticks, etc because its a waste of money, within 2 days it will be devoured.