Ok So I spent the day with my son who has some concerns over the use and/or addition of Nitrates in making sausage.
I said to him, what's the difference between a nitrate from celery powder or cure #1.
He said, ok... from celery powder it's a natural product, but where does the cure #1 come from?...

Sound good Redzed, thanks

For whatever reason I wasn't getting notified that there was a reply. I need to check my settings.

Thanks Bob. I couldn't have said it better myself. This culture is actually called Flora Italia LC US. Renamed Flavor of Italy .

If you get a chance to use it i'd go with a slightly smaller dose....

if you used the amount of salt on the online version of Marianski's recipe it probably will be a bit too salty.

Just compared recipes. The online version uses 39g of salt p/kg + the cure and the book version uses 30g p/kg + the cure. I followed the book - so almost 25% less salt. Hopefully it...

Nice looking sausage Red! I have a moose and 1 deer in the freezer and just cut my daughters deer yesterday. We made 25 pounds of garlic rings and 25 pounds of hot dogs. The old Hobart cutter is still chugging away. I bought one of those large Cabelas mixers too. Works much better than my old small...

I have one hanging almost the same as yours - only difference is I didn't wrap mine in anything. It's rolled like yours and has the skin off but fat left on.

It's been hanging for 9 weeks now. And it still needs to loose about 5% to get to the target weight loss. Smells great and I'm getting...

Actually when I use the word sugar it includes dextrose, sucrose, fructose, maltose, lactose, etc. They are all sugars. Dextrose is probably the best option in your situation since it will aid in a fast start and fast fermentation.