I’m ready Jim !

[Jan Ooms]

To be honest, I’ve never found the left over scraps really salty. The reason being probably is because I only use 2% of salt plus the carrier salt in Cure #2. Matter of fact Charles, every time I make sausages I really look forward to the fry up. I do realise that the cure and culture has not worked it’s magic yet but such minute amounts as far as I am concerned are negligible. Go to one of the fast food outlets and you will fill up with more artificial crap in one feed than you will consume in many years of hobby sausage making.
Just Google nitrite in green vegetables!!
Most members will probably frown on the 2% salt content but this seems to work for me for sausage and Equilibrium curing of whole muscle meats and sausages either fresh, smoked or dried.
My blood pressure tells me that I am doing something that suits ME.
MERRY cHRISTMAS to all members and contributors. We will be having a very quite Christmas here.