How to Make Dried Sausage | Cured Meats | 2016

PLEASE NOTE - YOU SHOULD USE 1 TEASPOON OF CURING SALT PER 5 LBS OF MEAT - I SAID TABLESPOON AND THAT IS NOT CORRECT. ALWAYS FOLLOW MANUFACTURERS GUIDELINES WHEN UTILIZING ANY CURING AGENT. THANK YOU!
How to make Cured Sausage at home.
Grinder: Lem Big Bite No. 5, purchased in 2016 at Field and Stream.
Spices/Seasonings Used:
Curing Salt: 5 teaspoons
Sicilian Sea Salt (any sea salt will due): 11 oz. / 312g
Paprika: 4 oz. / 113g
Red Pepper Flakes (optional, for heat); 2 oz. / 56g
Black Pepper (finely ground): 2 oz. / 56g
Fennel (leave whole): 4 oz. / 113g
Fennel (ground): 1.5 oz / 43g
Cayenne Pepper: 1 oz. / 28g
Juniper Berries (whole): 1 oz. / 29g
Black Pepper Corns (course/roughly ground): 1.2 oz. / 34g
White Pepper Corns (course/roughly ground): 1 oz. / 28g
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