Search results
-
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.
-
Hello from Australia
Hi,greetings to ya'll from Australia. I am new to sausage making/smoking/curing etc. I am here to learn! Thank you!- jordan ting
- Thread
- Replies: 2
- Forum: Roll Call
-
Using Sodium Nitrite (250) and Sodium Erythorbate (E316) in fresh sausages
Hi, Could someone advise me on the use of Cure # 1 and Sodium Erythorbate in sausages please? I am making fresh sausage but need to hang there in room temperature (for about 3 - 4 hours) and let the casings dry up before packaging them. I will vacuum pack the sausages and intend to refrigerate...- jordan ting
- Thread
- Replies: 9
- Forum: Sausage
