Has anyone used dove for snack sticks? A friend gave me some goose sticks that were awesome. I was thinking about wet marinating the breasts, then grinding them with some pork. Any ideas? Thanks
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6.25% vs 0.85% sodium nitrite
I’m going to make summer sausage for the first time soon and bought a High Mountain pkg(before I found Walton’s) I’ve made seasonings from books for fresh sausage and found them too salty( with 6.25% cure) So in looking at the High Mtn ingredients I see their cure is only 0.85%. Is this because their cure has added salt? What’s the best way to avoid making it too salty? I plan on making a one lb. test with some ground meat and fry it in a skillet. Any help is appreciated!