EHaworth13 you should have an outdoorsman type store around you that you should be able to find some cheap jerky seasoning at. Just buy that and pull the nitrite out of it for your sausage. Just make sure you follow the ditections on how much you need pound for pound. That would probably be your quickest option.
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 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.