Enter and win
up to 24 pounds
of free FAB!
create a profile and register
Re: Sausage cures
Posted By: Joe Ames In Response To: Sausage cures (TC)
Date: Sunday, September 7, 2003 at 1:21 p.m.
In Response To: Sausage cures (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
Messages In This Thread
Joes Place - Food Preservation is maintained by Bill Ames with WebBBS 5.12.