re: Got a bunch of Boston butts and want to make sausage

I add cure to any sausage that I smoke. I’m smoking at a low temp for 4-6 hours and no reason to chance it.

Here is the recipe I used the last time we made it and it was perfect for our taste.

1/2 mix of rebel and Bergeron’s…used half of what each calls for …5.8 oz per 10 pounds of meat …
Cure
1 tsp red pepper flakes for 10 pounds of seasoning mix

55/45 pork to deer

4 Boston butts with 28 pounds of deer
2 8 oz packs of casing
On smoker almost full at 8 am …cherry wood
Pulled at 1245 pm kept temp 140-160 for entire time