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Posted By: reg
Date: Wednesday, October 24, 2001 at 6:51 a.m.
goodmorning all . just about time to start making dried sausage again . i have the old recipes using salt petre or prauge powder but now i want to start using Mortons Tender Quick . any ideas on the conversion numbers ? the sausage i enjoy the most are the summer sausage and dried salamis . thanks in advance .. reg
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