The 10 rules of sausage making

The 10 rules of sausage making

Postby jeff_newman » Wed Apr 29, 2009 2:06 am

I found this website the other day and I think he really makes a good point with these ten rules for making sausage. The website is
http://*****.***

I am thinking about purchasing this book, does anyone know about this book, is it any good?
Thanks, Jeff
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Postby saucisson » Wed Apr 29, 2009 11:32 am

PM new member jeff newmann and ask him, he just bought it and recommended it to the forum.

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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Postby wheels » Wed Apr 29, 2009 1:24 pm

From the 10 rules
Cure - cure is Sodium Nitrate (it is sometimes called a preservative) NAN04 (sodium nitrate) at 6.25 - 7.0% or called curing salts. Never use more than 4 ounces to 100 lbs. of meat.


Spot the mistake. :lol:

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Postby saucisson » Wed Apr 29, 2009 1:58 pm

:D did you mean the capital A in NaNO3, the 0 instead of a O or the 4 instead of a 3 :wink:
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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Postby wheels » Wed Apr 29, 2009 2:24 pm

...or the fact that curing salts at 6.25% are usually Nitrite not nitrate!
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Postby Spuddy » Thu Apr 30, 2009 3:04 pm

From the Forum Rules

Advertising on the forums
Forum users are not permitted to post advertisements or commercial solicitations on the forums unless previously approved by the site owner. This includes offering goods or services for sale and for profit. Non-profit offers of help from established members are of course very welcome. This includes offering goods or services for sale. However, there is no problem with users posting links to their web sites in signatures or posts, provided the posts are materially useful and are not simply seeking to promote their products (e.g. recommending themselves for every query).



Spot the mistake! :roll:

Goodbye Jeff.
Draco dormiens nunquam titillandus.
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