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Making dry sausage

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Thwackaddict:
Please read into makin dry sausage before you try it because if you dont you could make something very very bad.Dry sausage basically uses nitrite and nitrate curing salts to push out enough moisture so that spoilage bacteria cannot grow.A starter bacteria  that produces lactic acid to inhibit bacteria growth is used in all commercial dry's.Please do your research this type of sausage is wonderfully flavored but dangerous to make.
Try this website,all the recipes are copyright'd so they should safe.

http://lpoli.50webs.com/Sausage%20recipes.htm

Kent D.:
Awwwheee pod-nah, me love some andouille.

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