By my poorly worded "meat cure", I meant "meat curing salt", which is used to preserve color and prolong shelf life. It's totally optional in a fresh sausage such as this, but I was thinking of smoking and hanging a portion of this batch. There are quite a few diferent kinds, Prague Powder#1 is probably one of the most common. Here is the actual product I use:
Thank you for the kind words, and stopping by NOLA Cuisine. I saw you in my stats and I really love your site, I will be back often!
September 25, 2005 8:17 PM
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