Recent content by MICHLITCHSPOKANESPICE

I also vote LEM. Never had a complaint about them. Most the complaints we get are people buying the ones from Cabela.

Welcome! We're in Washington state

I used to work in a grocery store. Best by dates are just the date the company legally has to say the food is best until. Generally dry goods are good for quite a while after that date, the company just can't guarantee that.

To my knowledge you can absolutely use real maple sugar. I believe I've seen several recipes using it.

Personally I don't like Leggs. I think the maple tastes too artificial.

I found this in a book we own.

It doesn't sound like you did anything wrong. Have you tried doing collagen casings and then peeling off when ready to eat? I know a lot of people who just don't like casings.

Personally I like cherry and pecan. I'm not a huge mesquite or hickory fan though.

fermented cucumber relish! Now that sounds amazing!

I don't make low salt sausage, so I'm unsure of the correct answer to this question. The low salt blends I have made were not specified for sausage making. As far as your question goes, the only salt needed is the cure, and from experience with making no/low salt blends, citrus and citric acid...

Hopefully this is helpful. Picture 1 is directions from our snack stick seasoning, and picture two is a clip from "That perfect batch) by Clem Stechelin.

You could can them or dehydrate them. Maybe even use them in a sausage recipe after they're dehydrated.

Technically it doesn't need any salt other than the cure. I don't know it would taste as good. I've been trying to work on low/no salt blends and getting them to taste good is really hard without salt. But from a technical stand point, if you are adding the correct amount of pink salt, then no...

Hello! I can't say I'll be any help with building smokers, but if you've ever got recipe questions give me a holler. Good luck with your adventure!

No hard feelings my friend! I look forward to taking more pictures for you guys!