Homemade Sausage Making

Hi everyone stoked i found your website it's so helpful,
i've been smoking fish and chickens for a long time and i'm keen to have a crack at some bacon.
i can't seam to find a definitive answer as to how much prague powder #1 to use in my brine.
On the packet it says 125 milligrams per kilo of meat but I'm not sure if this is for a dry cure or a brine cure.
i have a 3.25 kg belly
any suggestions on a brine recipe.
looking forward to your comments.

Hi Mark,
Welcome to the Forum. Where are you situated in Queensland. I live in Brisbane. If you live close we can get together sometimes and share some knowledge.
Have a look on the forum's recipes, no doubt you will find a recipe that will suit your taste.
I like Big Guy's brining recipe, easy and always successful.
Cheers,
Jan.

Mark,
Here is Big Guy's brine recipe. 1 cup course salt, 1 cup brown sugar, 20 cups of water.
The add 1 tsp of cure #1 for every 5 lbs of Meat AND Water. Brine for 7-10 days.
Message him if you have any queries. He is a very helpful Canuck that knows his stuff.
Good Luck,
Jan.

Thanks Jan,
i will give that one a try,
I am at oxenford near the gold coast would love to catch up and swap some ideas
Still finding my way around the website but i love it.