How to Make Dried Sausage | Cured Meats | 2016

The Cutting Board

PLEASE NOTE - YOU SHOULD USE 1 TEASPOON OF CURING SALT PER 5 LBS OF MEAT - I SAID TABLESPOON AND THAT IS NOT CORRECT. ALWAYS FOLLOW MANUFACTURERS GUIDELINES WHEN UTILIZING ANY CURING AGENT. THANK YOU! How to make Cured Sausage at home. Grinder: Lem Big Bite No. 5, purchased in 2016 at Field and S