To make 5 lbs.....
Add entire seasoning and cure packets to 2/3 cup water.
To make smaller amounts...Mix 2 tablespoons + 1-1/4 teaspoons seasoning + 1/8 teaspoon of speed cure with approximately 2 tablespoons of water per pound of meat.
For 25 pound units...
Add entire seasoning and cure packets to 2-3 cups of water.
Mix thoroughly into meat.
Stuff into sheep casings, 17-21mm collagen casings or roll into similar size sticks.
COOK in over or smoker at 100° for 1 hour. Increase temperature to 180°-200° (165° to 180° for smoker) until product reaches desired internal temperature*.
After cooking refrigerate or freeze.
*USDA recommends all ground meats be cooked to internal temperature of 160° (165° for poultry).
WHY ADD WATER?
When making sausage it is important that you add water to the mixture. Adding water will...
- Help the seasonings (and cure) blend with the meat much better.
- Make mixing much easier.
- Make stuffing much easier.
Water will not weaken the flavor of the sausage.