Touche' but I mainly use it in other dishes, not by itself. It is right salty as is.High salt is only unsafe to your high blood pressure.
I poach my bacon slices in hot water for a few hours to reduce the salt and sugars.
Inedible is a funny term from a person that loves country ham. That approaches inedible
I wonder how many extra pills it takes per slice of country ham?Who has high blood pressure? I take pills for that!
Ryan
Not sure...don't think I've ever had country ham...better take them with whiskey if I do!I wonder how many extra pills it takes per slice of country ham?
lol Just take a slice of regular ham, dump a couple teaspoons of salt on it, and shove it in your mouth. Well, maybe not that much, but it's salty similar to how salt pork is salty.Not sure...don't think I've ever had country ham...better take them with whiskey if I do!
Ryan
You could also figure out the salt content in the ranch powder and bacon (if using store bought) per serving, and know how much is in a given weight.I just realized that this won't have any cure in it so I can test a piece before stuffing. So I will probably just cut the salt back to 1% , maybe even less, because the bacon will have salt and the Ranch Powder will also have salt. I can adjust from there when I cook a sample.
Worst case scenario I join you boys with heart pills haha
You could also figure out the salt content in the ranch powder and bacon (if using store bought) per serving, and know how much is in a given weight.
I use high temperature cheese in my favorite sausage and cut the salt (Not on pills but BP climbing) due to those salty nuggets.I just realized that this won't have any cure in it so I can test a piece before stuffing. So I will probably just cut the salt back to 1% , maybe even less, because the bacon will have salt and the Ranch Powder will also have salt. I can adjust from there when I cook a sample.
Worst case scenario I join you boys with heart pills haha
Cheese makes everything better. Maybe try something with a little zip like pepper jack in the next batch.That is what i ended up with. Pretty good but not mind blowing. Might serve it on a roll with ranch haha
Yeah, will do. I think next batch I might add cure to and then smoke them in addition to adding a cheddar.Cheese makes everything better. Maybe try something with a little zip like pepper jack in the next batch.
As far as the casings, I have some from the sausage maker I'm working through right now that end up a little tough no matter how I treat them, so it may just be the casings. A few other members here have had the same issue.
I've not been at it for a very long time either. I also don't think there is such a thing as not still learning with sausage making. There are some basic guidelines to be followed, but when it comes to spice profiles, the sky is the limit. Like I said previously, keep notes on each sausage recipe you make, noting changes to the original recipe, and if they worked or not.
Dry the sausage well in heat before smoking to set the casing.Also, is there anyway to preseve the snap of a sausage? I didn't get it with this one with natural hog casings. Might have made the farce too wet.