So this was my first time making sausage.
I got a nice 11 lb Boston Butt and ran it thru the grinder on a course setting.
I mixed up a recipe for Texas Hot Links , and mixed it in with the ground sausage.
Before stuffing I made a small patty and fried it up.
Initial taste is kinda salty, but has a great kick on the back end.
I do plan to stuff the mixture into casings and make links, then smoke them on saturday.
So is there a way to neutralize some of the saltiness???
I believe my problem lies in the fact that I used 1 tablespoon of Kosher salt and 1 tablespoon of Morton Instant Cure.
Any help would be appreciated !!!