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Re: Sausage cures

Posted By: Joe Ames
Date: Sunday, September 7, 2003 at 1:21 p.m.

In Response To: Sausage cures (TC)

TC,

From what I understand, those nitrate omitting cures are used the same.
Personally, I feel that those cures make it very easy to over dose on nitrites for those who are not knowledgeable with curing meats.

As for the snacks, all the smoking does is add a smoke flavor. You can dry them first, then cold smoke to add the smoke flavor. Or simply use liquid smoke to flavor them.

Mold is always a problem with home-made jerky and slim Jim type product, it's a good practise to refrigerate them for storage, even freezing.

Click below for an interesting page on cures.

My 2 cents

:-)

Joe

Click here.

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Messages In This Thread

Sausage cures
TC -- Sunday, September 7, 2003 at 10:07 a.m.
Re: Sausage cures
Joe Ames -- Sunday, September 7, 2003 at 1:21 p.m.
Hmmm
TC -- Sunday, September 7, 2003 at 3:03 p.m.
Oooops... Here's the right one. (Senior Moment)
Joe Ames -- Sunday, September 7, 2003 at 4:42 p.m.

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