On 12/25/2016 9:52 PM, Brooklyn1 wrote:

>> I'm glad to hear that. There are many sausages that I don't eat
>> because they are so salty and become unpleasant. Thanks for the
>> encouragement.
>> Janet US
>
> I very strongly suggest you buy this sausage making Bible and read it
> carefully cover to cover several times. Sausage making is not so
> simple, I don't want you to kill anyone, including yourself:
> https://www.amazon.com/Great-Sausage...book+and+kutas
>
>

Making cured sausage it is critical to get things right. Making fresh
sausage like Italian or breakfast is fairly simple as it is just ground
meat and seasoning. ''f you are playing with salami or other dry cured,
no room to play around with wrong quantities on nitrite nd nitrates.