meat magician
Smoke Blower
- 129
- 10
- Joined Sep 9, 2007
I have also done both ways, cured then stuffing the next day, I ve also stuffed right away, but never sure if it matters.
I made this recipe today and it is currently curing in the fridge, I did stuff it already. As far as the tenderquick and kosher salt are concerned I only used 1 tbls of kosher salt for fear of overwhelming salt. I fried up a 3 oz patty to taste it and it was very good [emoji]128522[/emoji]
I made this recipe today and it is currently curing in the fridge, I did stuff it already. As far as the tenderquick and kosher salt are concerned I only used 1 tbls of kosher salt for fear of overwhelming salt. I fried up a 3 oz patty to taste it and it was very good [emoji]128522[/emoji]