Making SS again with dried buttermilk. Last time, I mixed the cure with some cold water and stirred to dissolve. Then worked that into the meat. Then the spice slurry in cold water was already stirred and then that was mixed into the meat. Oh the buttermilk. So then I sprinkled and worked that into the mix. The buttermilk really soaked up the moisture and had to add more water which was no big deal.
Read that some peeps mix the buttermilk with water a couple days in advanced to bring out the tang.
How do you work that powdered buttermilk into the mix?
Read that some peeps mix the buttermilk with water a couple days in advanced to bring out the tang.
How do you work that powdered buttermilk into the mix?
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