You are confused because I was confused. I bought the Fermento because it was listed in “the book“ by some guy that made sausages forever. Now I realize that he was just making commercial sausage for the resulting flavor, not for the excellence of the product. Pepin‘s whole cured tenderloin looked a...

Yea, I was measuring, combining two recipes, and typing in the recipe as I went. I think I used 6 grams, just less than the 1/4 ounce asked for. Your comment was very welcome, but threw me for a loop because I know that about Prague 1 & 2. The Dextrose called for 3/4 oz and the ingredients were one ...

I am relatively new to sausage making. I’ve made an annual batch of sausage with a friend over the last three years. Tuscan, andouille (smoked, in my converted wine barrel, and unsmoked), & breakfast. Enjoying the chamber I just built from internet instructions. Just packed about 4 lbs of pork tende...