Blue Ribbon Brat as a smoked sausage

[taxi]

I’m New here so sorry if this is redundant. I am wanting to use Blue Ribbon Brat seasoning for cured and smoked sausage. Any recommendation on how (if needed) to adjust the formula other than adding the correct amount of cure? Thx

[craigrice]

if I understand you correctly you are asking for seasoning amts. there is a chart on this site that will give you a base line

[craigrice]

there is also videos on many things you will want to make

[Jonathon]

taxi Blue ribbon would be minimal, maybe 5% more seasoning if at all. I know people use it as a smoked sausage without any adjustments and dont have a problem getting a bind. Salt content is high enough in that mix I guess

[taxi]

Great. Thx for the help guys