Congrats on starting to make your own sausage and jerky. You'll love it. I have been doing this for a long time, about 25 years, and I stillenjoy it. There is some good advise on here and I think you bought a great book to start out. I would if I were you follow the instructions to a tee as far as cure is concerened. It's better to be safe than sorry. Here is a tip for you. Instead of using the soy protein concentrate try using nonfat dry milk in a very fine grind. You have to get it at a spice company.It makes for a more moist and tasty sausage. You can also add it to your deer burger for juicier burgers. 2 t spoons per pound.

Spudrow from Missouri