Okay, made a batch up for the long weekend!!
A long tie between because these are for the smoker, in fact in the smoker as I type
Of course the sausage makers privilege is to try before you...well freeze or smoke'um
I am knacker now, made a batch of 10 kgs to take us through the summer (joke). Taste divine! but taste better after a day or two.
Anyway, this recipe was taken from 'Adventures of a Bacon Curer' written by Maynard Davies.
Quantities and weights have been converted and reduced to his (Theo's bacon curers) original recipe.
Spice stock.
Salt : 771