Hmmm... cure... nope. Didn't think of that. Dang it. I think I'll be running to Bass Pro to return these casings in the next few days anyway. So, other than a recipe... I need cure and hog casings. What sort of store carries that stuff? Or does it pretty much need to be ordered from the internet? Wow... I'm such a noob to this. Maybe I need to cool my jets and do more research? I looked at
Amazon.com and it seems there are a ton of books on the subject. Is Rytek Kutas' book the best? It seems that I saw that name a lot in all the posts I've read. Or, maybe I should be searching websites? I found this recipe on a website. It seems pretty simple?
Polish Sausage
3-lbs ground pork
2-lbs ground beef
5-tsp salt
2-tsp pepper
1-tbsp marjoram
6-minced garlic cloves
1/2-tsp cayenne pepper
Combine all ingredients; mix well & stuff into hog casing
I guess this type of sausage requires no cure? That's why it has to be eaten within a couple of days or frozen right? So cure would be for summer sausage or something like that? Sorry... I'm kind of thinking out loud via the keyboard. It's about 12:30 a.m. and I can't sleep. My mind is all over the place. I don't know why this seems so overwhelming... but it does. I'm determined though to become a great sausage maker.