Oh Reg thankyou. I made about 5kg of sausages yesterday, just practising getting ready for the turkey.
I was reading where water needs to be added to the mix, but only just enough to blend and not be sticky. Yesterday I stupidly added the recommended amount all in one, without checking if the mix needed it all, and I thought that in the end it was a little sticky. I noticed that while cooking I could see water droplets boiling away under the casings, which I don't think is a good thing? I have been cutting away all the fat from the meat, but from what you are saying, I should leave some for a better end result?
I have been buying the requirement from a wholesale butcher here, in premixes, and can get a bacon brine already to go. Haven't heard of prague yet, so I will have to enquire if I can get it.
One of the beef bacons that I was looking at had a glaze, and I was thinking that that would be most likely applied while smoking, right?
Anyway many thanks for the recipes I'll keep you informed.