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Search found 59 matches
hi everyone just wondering if it is all right to slice the bacon when it is cured and then fry it instead of putting it in the oven or water and bringing it up to temp first seemed to go to hard for my taste what does this do to the nitrate
- Fri Oct 20, 2017 09:11
- Forum: Dry Cured Meats and Sausages
- Topic: sodium metabisulfite
- Replies: 4
- Views: 2162
hi i have been using a sausage meal spanish chozizo it has sodium metabisulfite in it can i use this to make dry ferm sausage as i like the flavor will this affect the cure2 in the dry or the culture also it has salt 9020mg per100g serve how much more do i add thks
i would just like to thank everybody for their help over this last 18 months from never making a sausage to what i now make is just great had a few failures but thats the way you learn am working on a ferm dry with all aussie bush spices and kangaroo will post the recipe when i get it right might ta...
hi again have tried to put pic on before but not real tec savy it is like a sausepan with a brace and a screw down handle that u then put in a large pot took me a long time to find one here works good what i want to know is do i cut the chickhen in to pieces or mince it do i cure it and what spices ...
hi everyone i have a ham press but want to make a pressed chicken luncheon loaf have made pressed ham using the recipe on the home page do i use the same recipe but add chopped chicken breast or do i make it without the cure can some body help a recipe would be good thks northener