Wooops-CORRECTION

Great Feedback, thanks for this info.

John, I noticed you use 130G salt for approx 2250G meat, or 5.7 %

I’ve never gone more than 2.25% salt on sausage and about 3.75% on muscle meats like capocollo.

I’m curious what the final prod tastes like also with the added sugar. Always interested to learn how other folks do their cures.

Best,
Mike