sausage recipes from scratch

[sprightlyone]

hi
commercial recipes seem to have meat / flavour / premix + other additives
if i want to make a recipe
the ingredients : meat/ chicken/pork/seafood /or combo`s
                           flavouring
                            cure   is there substitute??
                         what`s in pre-mix ?? is there a sub??
                        what is this  1 cup NFPDM or Buttermilk powder, fermento.  is there sub ?
  a little confused by all the terms / ingredients
do i just vary an existing recipe flavour -wise?
thanks for any suggestions
lyle

[JZ]

I gather you are referring to sausage making. I just started recently so I am no expert but I will try to help. I am sure others will come along soon with more info.

Here is info about cures it is a good read.http://www.susanminor.org/forums/showthread.php?736-Curing-Salts.

Premix generally will have the cure and spices or just the spices depending on what the intended purpose of the premix is. The premix package will state on it whether or not there is cure (Nitrite or Nitrate) in the contents. Cure is required for cold smoking but not for hot smoking or for fresh sausage.

Is there a sub - yes mix your own spices (with cure if cold smoking). There are lots of recipes on the recipe site. Start with these and alter as desired. http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes

NFPDM is non fat powdered dairy milk. I use powdered skim milk made by Carnation and it is readily available at most grocery stores.

If you are interested in making sausages read some of the threads on the sausage section of this forum. There is lots of info and recipes there too. And of course ask questions.