I have made some bologna, lamb sausage, and chicken sausage. Used 2.5% salt to meat ratio (2.25 salt, .25 Prague powder #1). Balogna was fine but the sausages are too salty. I notice none of the sausage recipes I see online have Prague powder. Should I not use it for sausages? Is my ratio off?
by 4AwkwardTriangle4