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Tennessee Dried Sausage Links
Can these be eatin once finished or do they have to be cooked- buffalotim
- Post #30
- Forum: Sausage
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Summer Sausage For A Trade
what was the comparison to the vacuum sealed and not- buffalotim
- Post #19
- Forum: Sausage
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country link sausage ingredient
I'm with blue Basic is best salt, pepper, sage and occasionally garlic have you ever sub black pepper for white changes it alot- buffalotim
- Post #5
- Forum: Sausage
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pepperoni
that was i was thinking didn't think SACO would drop the ph where i wanted it but didn't want lemon pepperoni guess i'll order SAB i seen allied had it resonable thinking in the mean time i'll try ECA at half teaspoon per LB and do a small batch- buffalotim
- Post #5
- Forum: Sausage
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pepperoni
anyone ever add any ECA when making pepperoni with cure #1 if so did you use the recommended amout or less- buffalotim
- Thread
- Replies: 4
- Forum: Sausage
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What's the cost of pork belly????
Hello Dave and thank you for the welcomeing HEB in Gatesville Texas they come 4 to a case but for the price who cares LOL a whole belly costs around 12$ just bought 2 mid April to make sausage and smoke on Love me some smoked pork belly- buffalotim
- Post #12
- Forum: Bacon
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new to forum from central Texas
Hello to all Iv'e been smoking and curing for quite some time but have come to this forum from time to time for answers and opinions and knowledege i consider myself semi knowledgeable you know just enough to get in trouble. been making sausage for 20 yrs looking to start drying sausage and i...- buffalotim
- Thread
- Replies: 1
- Forum: Roll Call
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