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I have made thousands of pounds of many varieties of sausages throughout the years, both professionally as a neat cutter and as a hobbyist. To make the best sausages, you need to use the best ingredients, especially hog and sheep natural casings! I only use Syracuse Casing Company brand...

"Clear Pickle" Ultra Lo-Salt Canadian Bacon Ok, I can only have under 1500 mg of salt per day (a small teaspoon or less). So, I am experimenting again, like I did with Pop's Curing Brine, using only the salt contained in the Cure #1 ingredient! I also added ½ cup of sugar substitute (Stevia)...

Let me present this photo of the intructions from a package of cure #1: Do you seer where it says : "... 24 pounds of curing salt to 100 gallons of water ..."? take 24 lbs x 16 oz per pound = 384 oz. per 100 gallons of water. That is THE MAXIMUM concentration allowed by Federal Law. Reducing...

This is how I do a turkey (or any poultry). Equipment: Food Safe container or bucket. I use a 5 gallon bucket from Home Depot that has the image on it. That means that the plastic won't leach harmful chemicals into your curing brine. Curing Brine: I gallon of potable water (drinkable) ½...

I bought a storage cabinet several years ago to store my stuff in, then bought another a month ago to store extra plastics, bowls, canned goods and baking racks in. The brown cabinet that I got several years ago I'd reinforced the top of it so I could put my slicer and stuffer on it. The white...

I was born and brought up in a grocery/meat store, and my dad specialized in cured and smoked hams, bacons, shoulders, corned beef, pastrami, cured and smoked chickens and turkeys, etc. in Northern New York. He developed his own brine he brought from his dad's curing and smoking on the farm...

http://www.theothersideoffood.com/ground-turkey-vs-ground-beef/ Ground Beef WINS!  

http://www.bonappetit.com/story/every-cut-of-steak-explained A very nice documentary from Bon Appétit showing where your basic beef cuts come from and the process of breaking down beef.

This article explains the 'uncured' curing, as does this statement from SausageMaker: http://dontwastethecrumbs.com/2012/09/nitrates-the-good-the-bad-the-truth/ You are here: Don't Waste The Crumbs » Real Food 101 » Nitrates: The Good, The Bad, The Truth NITRATES: THE GOOD, THE BAD, THE...

I was born and raised in a family meat and grocery store, living above the store in a quiet country hamlet in way upstate NY - I say 'way' as many think 10 miles outside of NYC is 'upstate'; this was over 300 miles north of NYC. After WW II, Carl E. Fassett purchased a business in the center of...

CURING There are two major forms of curing - wet and dry. I can speak of WET curing - the art of curing in a wet curing brine, that is what I have experience in. In wet curing, you need to make up a curing brine that has various ingredients.  From another Article...

"What is the difference between hamburger and ground beef?" Hamburger meat is essentially the same as ground beef, which can contain meat and trimmings from any of the primal cuts. But there's a difference between the two. Ground beef can't have extra beef fat added to the mix, while hamburger...

http://chla.library.cornell.edu/cgi/t/text/pageviewer-idx?c=chla;cc=chla;rgn=full%20text;idno=7031969_8503_011;didno=7031969_8503_011;view=image;seq=0002;node=7031969_8503_011%3A2.1

Great information by NEPAS: CURES - Cures are used in sausage products for color and flavor development as well as retarding the development of bacteria in the low temperature environment of smoked meats. Salt and sugar both cure meat by osmosis. In addition to drawing the water from the food...

The best way to differentiate between these is to look at the animal and see where they come from: This is a whole pig with the backbone split down the center, but not separated.  Let's split it: Now, let's draw cut lines to separate out the parts'n'pieces: and label them: First...

The easiest and very well-created ingredient combinations for different sausages are premade mixes. I purchase mine from Butcher Packer (http://www.butcher-packer.com/). Saves me from having lots of bulk ingredients on hand which can go stale, and they are relatively inexpensive and...

http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm188201.htm U.S. Department of Health and Human Services U.S. Food and Drug Administration A to Z IndexFollow FDAEn Español Search FDASubmit search Popular ContentHomeFoodDrugsMedical DevicesRadiation-Emitting...

One of the most common questions i get asked is "My curing brine is {ropy, smelly, thick, foamy, spoiled, etc. etc.}" What causes this?  Is it the formula?  The stirring?  The lack of stirring? Actually, it is one or more combinations of little things. First - thickening.  This is a normal...

A YouTube video demonstrates it very well:

From Wikipedia: Taste buds contain the receptors for taste. They are located around the small structures on the upper surface of the tongue, soft palate, upper esophagus, the cheek, epiglottis, which are called papillae.[1] These structures are involved in detecting the five elements of taste...