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.
I bought pre packaged seasonings for sausage they are for 25lbs My question is how to break it and the pink salt down to to 3 or 4 lbs per batch I know it probably has been posted I was taking the short cut Thanks for Your help..
Hello Klarsen welcome aboard I'm kinda new here also nice to see someone from Papallion Ne If you go to Sinnott;s sand lot the owners are my nephews tell them Uncle Tom said Hi. Tom
I agree with oldschoolbbq, you should go on QVC I heard they are coming back to the mall of America, just what I heard.. Great products keep up the GREAT work TOM
Just my opinion...call your county extension office, I call them for temps and any food related questions, they have recipies and and safety answers..Hope this helps and Good luck on your BBQ sauce business. Tom
Found this hope it's what your looking for..http://www.bing.com/search?q=hunza+bread+recipe&form=HPCNTX&pc=HPDTDFJS&mkt=en-us&pq=hunza+bread&sc=8-11&sp=1&qs=AS&sk=
This is the one I've used with great results I have one in Pop's brine now, this will be my 4th one http://www.smokingmeatforums.com/t/136954/canadian-bacon-using-pops-brine-2nd-try
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.