Made my first SS last night. Did a recipe I found online and it turned out not too bad for a first attempt. I guess it was good because when I got home today, I found that the wife and kids ate it all. Just did it log style as I have no casings or a stuffer yet. I am using MTQ as my cure.
One question though- Looking at many of the recipes out there, the amount of MTQ used is all over the map. Some use one teaspoon per pound of meat, others use a tablespoon and others are somewhere in between.
What is considered the best amount to use?
The correct amount of MTQ for sausage is 1.5 teaspoons per pound.
Here is a really good write up from Habs regarding cures.
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts&p=1126#post1126
Mike
Thanks for the link.