Wooops-CORRECTION

[Bob]

quote ilCapo” post=11214:

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.

Best,
Mike

Seems like the salt and cure amounts have been doubled? With salt and salt in cure thats 6.14%
also the cure amount is .44%

2.25% salt is low for a fermented sausage