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In Reply to: Looking for Texas Beef sausage recipe posted by Rich on September 24, 2012 at 14:32:15:
I use 9 grams of salt per/lb of meat so I would head north of what your using. I weighed a level Tbsp of kosher salt and I got about 16-18 grams, so I would go 2-3 Tbs of salt, fry a piece and go from there. You can also use pre-mixed cure as an equal exchange such as tender quick or sweeter than sweet.
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