Curing?

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rondar

Fire Starter
Original poster
May 27, 2010
49
10
North of Deetroit
I'm going to make my 2nd batch of smoked sausage.First time I used burger and pork butt,I cut up the butt and mixed the burger in and used the cure.Finished product came out good.Heres my question can I do it the same or should I grind all the meat then mix in the cure or can I do it the same as before?
 
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As said above, that will work.

If the recipe calls for encapsulated citric acid, that should be added after the grind and during the mixing process.

Good luck and good smoking.
 
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I would grind then mix but you can mix and then grind either way is good as long as it all gets mixed up well.
 
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