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Old 06-18-2012, 07:14 PM   #7
Got Wood.
Join Date: 06-17-12
Location: Baersfield, CA

Originally Posted by bigkahunaranch View Post
So this was my first time making sausage.
As has been suggested, get some more meat and thin out the salt. There is no way to offset over-salting.

Also, since you are grinding your own meat, you can taste it raw (steak Tartare) as you are adding salt and not let it get to the over-salt stage.

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