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Thanks for the reply and thanks again for sharing your country sausage recipe. A friend shared some alligator meat from a gator he killed in Florida. I used 1/2 gator, 1/2 pork in your recipe. Damn good.
I make a salami using a modification of an old Mortons tenderquick recipe. It is for 1lb I 50 times the recipe weigh it then devide by 50. This mix will last me for some time. My question is, is it ok to leave the cure stored with the dry spices over time or will it effect the cure?
I make a game salami that popular locally, using 2/3 game 1/3 fatty pork, But I have never been able to find a breakfast sausage using game that I or friends liked. Would someone be so kind to share a favorite?
thanks for the reply. I was ranch raised and have butchered my own meat for most of my 71 years. I can relate to your experience with beef. however since the kids have left a beef lasts well over a year. Vacuum sealing extends the life greatly. And yes fried foods are much better fried in bacon...
Not to start an argument here but I wonder is at least part of the shelf stability of lard cannot be attributed the pasteurization it goes through while being rendered.