That looks outstanding Jim! It looks like you got a nice even cure all throughout.
Well Done!
Question: did you add any type of acidic ingredient to the sausage to aid in the curing process with the celery juice?
Cliff
Cliff, I used powdered dextrose, corn syrup solids, pickling salt, paprika, Cayenne pepper, black pepper, white pepper, mustard seed, ground coriander and non fat dry milk and of course store bought mild cheddar cheese. I don't think any of those ingredients would be classified as acidic. This is a recipe that my friend Rick (NEPAS) gave to me so I don't feel comfortable listing the exact measurements as it is his recipe from his secret vault