by Chuckwagon » Fri Oct 29, 2010 12:07 pm
Hi Greyham, Naw, I'd never mess with your recipe. I just adjusted the salt to my taste is all. You photo shows a superb sausage, and I love the large cubes of gorgeous fat back.
Have you thought about using Bactoferm LHP (2 day drop to below 5.0 pH), or even a 4 day drop using F-RM-52?
I'm sold on the stuff for consistency, speed, and convenience.
Best wishes, Chuckwagon
Last edited by
Chuckwagon on Fri Oct 29, 2010 12:09 pm, edited 1 time in total.
If it looks like a duck, quacks like a duck, and walks like a duck, it probably needs a little more time on the grill.