Forums
New posts
Search forums
What's new
Articles
Latest reviews
Author list
Classifieds
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Chatting and General Stuff
Cooks' Corner
Xmas gift question
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="ken snyder" data-source="post: 583711" data-attributes="member: 26019"><p>He doesn't need a book he needs a smoker and a dry cure aging container. Morton salt company has all the recipes and they are on line for free. He will need a mortar and pestle ( course grained granite ) and sausage casings. The reason I choose the Morton recipes on sausage type meats is that they are ground and anything in the air is in the meat, basically mixing bacteria into it. The Morton recipes use cure salt which is totally different from salt curing and not interchangeable. There are even quick oven recipes that taste exactly the same but the texture is totally wrong ( for those that want nothing to do with preservatives) Its all on line for free and once you start making your own the store bought stuff is definately a tube full of grease that a guy wouldn't even feed to his dog. hot dogs to pepperoni and jerky to pastrami. For wild game just add beef fat - can you imagine that hot dogs that are of such high quality you need to add fat!</p></blockquote><p></p>
[QUOTE="ken snyder, post: 583711, member: 26019"] He doesn't need a book he needs a smoker and a dry cure aging container. Morton salt company has all the recipes and they are on line for free. He will need a mortar and pestle ( course grained granite ) and sausage casings. The reason I choose the Morton recipes on sausage type meats is that they are ground and anything in the air is in the meat, basically mixing bacteria into it. The Morton recipes use cure salt which is totally different from salt curing and not interchangeable. There are even quick oven recipes that taste exactly the same but the texture is totally wrong ( for those that want nothing to do with preservatives) Its all on line for free and once you start making your own the store bought stuff is definately a tube full of grease that a guy wouldn't even feed to his dog. hot dogs to pepperoni and jerky to pastrami. For wild game just add beef fat - can you imagine that hot dogs that are of such high quality you need to add fat! [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Chatting and General Stuff
Cooks' Corner
Xmas gift question
Top