Bob K wrote: ↑

Fri Dec 18, 2020 14:01

You can make all different types of fresh sausage! Welcome to the forum!
Easy to use conversion/calculation chart can be found here https://www.meatsandsausages.com/sausag ... calculator

thanks so much, the cure calculator seems handy. Will definitely give fresh sausages a try.

I'm also new to this and would also like some help and pointers. I bought T-spx, Mold 600, Coloroso Salt(o.6% nitrite),Saltpetre, Ascorbic Acid, Dextrose, hog casings (32mm) and spices. I am yet to get the Curing chamber equipment like Inkbird temperature and humidity controllers, PH meter and humid...