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This sauce is great guys. I’ve been using it for a couple years now. It is wonderful over pasta, or added to whatever you think it would add to. It’s also very delicious added to sausage, I have only added it by eyeball until it looks and feels right but the addition is very good.
Recipe...
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I have an Italian pepper sauce that I add to sausage sometimes for something special. It calls for Calabrian peppers but I use Fresno peppers instead because I can get them local. It is a very delicious sausage.
Very nice work there Sue. It is good bacon, but it’s even better with the garlic and white pepper. Since you have to cut then to slice, next time cut it in half before curing and add the garlic and white pepper to one piece and not the other. Just to try it, and you won’t be disappointed. Again...
Carbon monoxide will make a smoke ring as well so most all hardwood will give you that, but fruit wood is special. Especially cherry wood. Which will give you that pretty red color from higher nitrates.
Fruit woods tend to have more nitrates in them from being fertilized in the orchard. Most all woods contain nitrates but fruit woods have the most and Cherry has I think the most of all of them, plum is right up there too. Anyway when those nitrates burn up they transform into nitric oxide which...
Completely not necessary. Nobody who cooks a whole bone in pork butt cuts that gland out. Further nobody that cooked whole hog cuts any gland out of the animal. This is all a red herring.
While not necessary to make a good sausage I would encourage you to use erythorbate. It’s preservative qualities and color fasting alone are worth it to me.