thoughts on this?

Air dried cured meat and salami recipes

Re: thoughts on this?

Postby wheels » Mon Mar 10, 2014 12:12 am

OK, having had a little sleep, and reading the marc-frederic blog, here's my analysis. Percentages are percent of meat block with added fat/oil, assuming 80/20 pork, and 85/15 beef, since no discussion of fat is offered...


As the young ones say: 'Respect'!

You've analysed it in detail - summed it up beautifully - and if anyone gets offended, that's their problem. You've done nothing to warrant it.

People should be willing to pay for such advice!

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Re: thoughts on this?

Postby quietwatersfarm » Mon Mar 10, 2014 12:48 am

Tomas, I particularly like your suggestion of adding ingredients that would then make a better link. I have a great tasting chili and lime zest recipe, just doesn't need all of the other stuff! :)

Please dont take my comments the wrong way, i am sure no one wishes to run anyone else down - the fact is its the recipe we are analyzing. Couldn't agree more with what you have said.
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