I'm a Greenhorn to the sausage arena, but am in both feet, balls out, pedal to the metal, full speed ahead...... and all the other sayings, that is just my personality when I want to get into something & learn about it.
I have gotten a lot of great advice on the art of sausage making from several members here & have posted a few of the same questions on the "other" site, which pretty much just got "washed away" with no, or little response at all. So I really appreciate the tutoring & guidance that you all here have given me.
My next question in the the quest for Sausage Nirvana is what is the best Cure and Why?
I have Morton's Tender Quick at the house, but I am getting the feeling that I should be using something else? I don't know if this topic has been brought up before & sorry if it is in the wrong area, but would like to have some input on this from some veteran sausage makers..... Thanks in advance, Scott.
I have gotten a lot of great advice on the art of sausage making from several members here & have posted a few of the same questions on the "other" site, which pretty much just got "washed away" with no, or little response at all. So I really appreciate the tutoring & guidance that you all here have given me.
My next question in the the quest for Sausage Nirvana is what is the best Cure and Why?
I have Morton's Tender Quick at the house, but I am getting the feeling that I should be using something else? I don't know if this topic has been brought up before & sorry if it is in the wrong area, but would like to have some input on this from some veteran sausage makers..... Thanks in advance, Scott.
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