Homemade Sausage Making

I use an old recipe that was handed down to me but it has no cure in it. I use cure and wondered should I adjust the amount of salt? I've been making it without decreasing the salt and it tastes fine to me. Just a thought. orf...

Normally cure is added at the rate of .25% and salt is approximately 2% or 20 grams per kilogram of meat. Adding cure without adjusting the salt would increase to total salt to about 22 grams per kilogram. Only important if it tastes too salty when you are finished. As El Ducko has stated adjust the salt to meet you needs and taste.

thanks for the quick reply as always.orf...