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Local Butcher---> Good thing - Page 2

post #21 of 23
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Quote:
Originally Posted by southensmoker View Post

 Also when he tasted my sausage he said there is too much salt and said that all the salt could have came from the high temp cheese.  So when I run out of the high temp I will use regular cheese.


Good to know. i will see how the first batch turns out. I think just to be safe I will cut back a little on the salt in the recipe I am using.

 

Robert

post #22 of 23

My apologies, but what is cedar cheese? I've never heard of it.

post #23 of 23
Quote:
Originally Posted by AK1 View Post

My apologies, but what is cedar cheese? I've never heard of it.



LOL oops i ment cheddar cheese

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