View Single Post
Old 01-23-2009, 10:35 AM
encore encore is offline
Join Date: Jan 2008
Location: wisconsin
Posts: 96

monie-- here's a little tip for you,when i make sausage, fresh or smoked, go light on the salt and before you put it into the casings, fry a little bit in a pan and taste it . this way you can adjust your spices if you need more. if there's way too much you can always add more meat. this way you don't waste the whole batch. if you use prague powder as a preservative in your smoked meat(don't need it for fresh) the salt is pretty much for flavor. one book i have calls for morton tender quick mix for a preservative. i just use prague powder.---tom
Reply With Quote