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it is home made Andouile sausage ,
2 cups vinegar
2 cups water
2 Tbs. salt
3 Tbs. sugar
crushed chili peppers
onion powder
garlic powder
cider vinegar
I think thats all I put in it
I started some pickled eggs 2 weeks ago they now have what looks like slime on them are they safe to eat
I used a 50/50 water and vinegar and they have been in the fridge the whole time thank you for any help you can give me
Thank you dave
the package says there is 2.43 lb so I want to weigh it in grams and use a 1/4 of the weight in water and then use 0.02 grams of salt and so on and do I want to tie it up or leave it lose
I got a package of pork fresh side from my butcher and when I opened it it is all ready sliced do I need to do anything to it besides tie it up before I put it in the brine and I got a pork loin roast out to make some CB can I put them both in the same brine