just starting to get into sausage making but know nothing about it just been making slim jims and some sandwich salami(store kit)
i have bought ECA, #1 cure, Dextrose for a recipe that i used but don't really know the reasoning and purpose of dextrose and I'm sure there will be other things also. so with that said if you were to recommend just one book to learn from what book would it be?
i have bought ECA, #1 cure, Dextrose for a recipe that i used but don't really know the reasoning and purpose of dextrose and I'm sure there will be other things also. so with that said if you were to recommend just one book to learn from what book would it be?