JohnDS
Well-known member
Ok so I know people usually use special curing salt nowadays to make dried sausage, but somehow people survived for years by doing it with regular salt and I doubt they had a slough of curing salt options to choose from back when. But I do want to make sure I can in fact use sea salt to do so safely. I used 30g of sea salt for about 2Lbs of sausage. This is the first time I'm doing it, so instead of grinding my own meat, I used ground sausage from the store, salted it, and threw in some spices.
I hope someone with experience can give some feedback. I have them hanging in the basement for the next 3 weeks. Thanks you.
I hope someone with experience can give some feedback. I have them hanging in the basement for the next 3 weeks. Thanks you.