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Recent content by turkeysteve
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I'm a little confused. By no means am I an expert sausage maker. But if your making a fermented semi-dry sausage with a starter culture, as well as using nitrite, isn't it the rapid drop in ph during the fermentation stage and then drying that makes the meat safe? Why the need to cook to temp?
NEPAS
Been playing around making some snack sticks and bologna from deer I shoot here in PA. Did quite a few batches and am pleased with what I've done so far. Followed a lot of your posts and value your opinions. I also do a lot of research in making sure the meat I smoke is safe, including...