Follow instructions on curing salt quantity. Don't add excess. I use 1/4 tsp./lb. meat but I just got into sausage making a few months ago so hopefull someone more experienced will chime in.Thanks Lew and Tim, ordered up some Prague #1 on Amazon, should be here Saturday, I’ll have everything ready to go and should be able to smoke these Sunday. Wont be the end of the world if I do these on Father’s Day either.
Thanks!!