I have a recipe that I have used in the past when making caseless summer sausage. When I shared the recipe with a fellow co-worker, he could not believe I did not use a cure. Do I need a cure when I get the IT to 155 160 on venison/pork mixture?
I will be making some today, so hopefully will have some QVIEW for everyone later this evening!
I will be making some today, so hopefully will have some QVIEW for everyone later this evening!