Re: [CH] Fresh Sausage

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Nels Peterson family wrote:
> 
> Greetings
> 
> We got our pork today -- son number 2 came home from college for the evening
> and we made sausage.  10# of meat per batch.  Thanks to everyone that
> provided chorizo recipes -- I sorta 'bastardized' what you gave me to make
> my own.

I notice you mention curing salt.  Fresh sausage doesn't usually 
require the use of curing salt, though I have seen recipes that 
include it mainly to keep the fresh "pink" color.  I'll assume 
the curing salt you used was something like Mortons Tender Quick 
and not Prague #1, 'cause 5 T of Prague per 10 pounds of ground 
meat would be a WHOLE lot of sodium nitrite. 

-- 
"The smallest minority on earth is the individual. Those 
who deny individual rights cannot claim to be defenders 
of minorities." -- Ayn Rand 

Rich McCormack (Poway, CA) macknet@pacbell.net 

Who is Rich McCormack?  Find out at... 
http://home.pacbell.net/macknet/

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