How to Make Dried Sausage | Cured Meats | 2016

PLEASE NOTE - YOU SHOULD USE 1 TEASPOON OF CURING SALT PER 5 LBS OF MEAT - I SAID TABLESPOON AND THAT IS NOT CORRECT. ALWAYS FOLLOW MANUFACTURERS GUIDELINES WHEN UTILIZING ANY CURING AGENT. THANK YOU! How to make Cured Sausage at home. Grinder: Lem Big Bite No. 5, purchased in 2016 at Field and Stream. Spices/Seasonings Used: Curing Salt: 5 teaspoons Sicilian Sea Salt (any sea salt will due): 11 oz. / 312g Paprika: 4 oz. / 113g Red Pepper Flakes (optional, for heat); 2 oz. / 56g Black Pepper (finely ground): 2 oz. / 56g Fennel (leave whole): 4 oz. / 113g Fennel (ground): 1.5 oz / 43g Cayenne Pepper: 1 oz. / 28g Juniper Berries (whole): 1 oz. / 29g Black Pepper Corns (course/roughly ground): 1.2 oz. / 34g White Pepper Corns (course/roughly ground): 1 oz. / 28g Thanks for watching and please 🍳SUBSCRIBE🍗