Cure numbers are old hat. Just by standard modern cure. Use it at .20% not 20% or even easier. Add in 3 ounces per 100 pounds meat. More than enough.
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Thanks for the recipes. I will try them when I can, but I do have a couple of ?'s if you don't mind.
1. Can I take pan and link sausage that is all ready made and frozen, and re-grind it using this recipe? The sausage I made this summer using store bought "flavoring", is just really bland.
2. With the recipes, do you just grind the meats into a large bowl and add the spices, and mix them up and then stuff?
thanks again.
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mesquite country I can't open the recipes would u please send it to me at brightcharles@sbcglobal.net.....Thanks a million
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