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Question about Pink Curing Salt in making Homemade Sausage

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    #16
    It makes it more fun when they turn out!! I have ruined my fair share I have to admit.
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      #17
      I have 25 lbs of pork cut into strips to grind up tomorrow, to make Bratwurst on Sunday (I hope). I thought I'd add some cure for color and flavor (28.5 gr). Should I decrease the salt add to compensate? I'd think yes.
      Thanks Meathead, for the fat calculator! It was handy, and my guess was right on the money.

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