Looks and sounds good! Why the three lemons in your formulation? Just fine tuning?

Great looking product Redzed

16" of snow and no end in sight.

I'm gonna give this recipe a try, what is (Class II & Class III)? If you don't have Marianski's "Home production of Quality Meats and Sausages" you should pick one up, There is an incredible amount of information in it. Chapter 11; https://www.meatsandsausages.com/sausage-making/meat-selection/clas...

Interesting. Makes a nice uniform product. Is there an advantage to the over plastic ar cellulose?

First timer and doing 20 Kg....I wish you the best.

I used a third party host. Then copy the pic's address, open the "Img" tag at the top of you message body and paste it there...Trust me, I'm not the guy to be giving computer advice, :shock: hopefully someone can give you better instructions. I also noticed that the forum suggests imageshack.us, may...

Forget the color of the salt, If you're doing a short term cure like corned beef or smoked sausage then you want Cure #1 which contains nitrite. For a long term cure like a ham or salami you want cure #2 which contains nitrate .
I hope this helps.

Beautiful Baleron Redzed, and thanks for the Polish lesson, as I've never heard it called this before. I make a cottage ham with a similar spice mix. Casing it sure makes for a great presentation, I always just truss mine up and call it good. http://pic90.picturetrail.com/VOL2294/12267808/24473490/4...

It sucks getting old......

Bob K wrote: But loose the Catsup!!!

LOL, I really can't understand why people have such an aversion to catsup on a dog. I'm a mustard guy with most of my sausages, but occasionally use catsup on a dog, and always on a beef frank.

sambal badjak wrote:
Making total fat 1.75+.5 = 2.25
lean -> 1.75+1.5 = 3.25
Which works out at around 30% fat, so actually not too bad....

Doesn't this work out to be 60/40? lean to fat
I think even at 30% without a binder would be hard to get a good bind

Man he was a character. Sad to hear the news.
R.I.P. Chuckwagon.

Bob K wrote:

Organic, Non-GMO, Cruelty Free

I'm really glad no herbs or spices were abused in the making of that product.

LOL...I thought the same thing when I read the ingredient list.

That's a good looking loin Redzed!