Recent content by Ryan Swindlehurst
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R
STRONG taste from Instacure #1 Pink Salt/Prague Powder???
Nobody is going to take your stuff. I know I won't. BUT all that said, it's not so far for any of us to give advise. It sounds like you put way too much curing salt in it (although I can't be positive without more info). All the recipes call for about 1 oz (8 tsp) per 25 lbs of meat and...- Ryan Swindlehurst
- Post #29
- Forum: Curing
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STRONG taste from Instacure #1 Pink Salt/Prague Powder???
If you are tasting the *Tender-quick or pink-salt, then you're using way too much. It's only called for about 2 tsp per 8 lbs of meat (Or more specifically, 1 oz. per 25 lbs), it doesn't take much. I've been doing my own dry-cure for awhile with *Anthony's Pink Salt with all my wild game...- Ryan Swindlehurst
- Post #28
- Forum: Curing
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Venison Summer Sausage
A second grind on a really good day-to-day breakfast saus. with some mustard seed & coarse ground pepper still be a good SS with wild-game base?- Ryan Swindlehurst
- Post #7
- Forum: Sausage
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Venison Summer Sausage
I'm not a novice with smoker or wild game, I know it & how to do it great. BUT, I've never made summer sausage. Background: Pacific NW; successful hunter Game: Spring Bear, Turkey, Elk, Deer (both WT & MD), Antelope, Pheasant, Grouse, Rabbit. Main question: How much different is summer sausage...- Ryan Swindlehurst
- Post #6
- Forum: Sausage
