-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
R
Dry and cured sausage
Need help. I have been making this dry sausage for years but from a commercial stuffer. When I try to make it at home this separation happens. It is normally red in middle. The recipe is 70%lean beef30%pork. Salt pepper garlic cure #2. Ground thru 1/8 plate. Stuffed into natural pork... -
R
Dry sausage
Need help. I have been making this dry sausage for years but from a commercial stuffer. When I try to make it at home this separation happens. It is normally red in middle. The recipe is 70%lean beef30%pork. Salt pepper garlic. Ground thru 1/8 plate. Stuffed into natural pork casing...
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
