Recipe Swap & Online Store
Home | Meat Preservation | Shop at Joe's | FAQs
Not all the time..
Posted By: Joe Ames In Response To: Sharon (Jack)
Date: Sunday, October 28, 2001 at 9:58 a.m.
In Response To: Sharon (Jack)
Dry or fermented sausages, are not for the uninitiated to make without a significant chance for food intoxication.
I wouldn't post one either. It's too easy to make someone sick, or worse, if they are not aware of the potential bacterial problems.
Fresh or cured sausages that are to be cooked or frozen soon after preparation is an entirely different subject...
My 2 cents
Click here for the right time. :-)
Messages In This Thread
Joe's Place is maintained by Bill Ames with WebBBS 5.12.
Award Winning BBQ Marinades