<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[Spices]]></title><description><![CDATA[Learn about quick tips and tricks to improve your sausage and jerky making or BBQ and grilling]]></description><link>https://waltonsdev.nodebb.com/category/27</link><generator>RSS for Node</generator><lastBuildDate>Thu, 10 Sep 2026 22:41:26 GMT</lastBuildDate><atom:link href="https://waltonsdev.nodebb.com/category/27.rss" rel="self" type="application/rss+xml"/><pubDate>Mon, 13 Aug 2018 13:02:59 GMT</pubDate><ttl>60</ttl><item><title><![CDATA[Making Bratwurst from Jerky Seasonings]]></title><description><![CDATA[@Nick-Magoulianos It really is an awesome seasoning, I just don’t know how it would be in a snack stick, I’d say that yes there are probably better options out there!
]]></description><link>https://waltonsdev.nodebb.com/topic/672/making-bratwurst-from-jerky-seasonings</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/672/making-bratwurst-from-jerky-seasonings</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Mon, 13 Aug 2018 13:02:59 GMT</pubDate></item><item><title><![CDATA[Why Is Salt The #1 Ingredient In Meat Seasoning?]]></title><description><![CDATA[For mixing meat for sausages to be put into casings, I usually go for 1.3% or less per pound of meat.  The casings seem to retain a lot of salt even if well rinsed, plus if you’re using spice “mixes” there is usually added salt in those as well, such as “chili powder”, etc.  The salt content can really add up and become a killer.  I’m all for low-sodium, but there is a minimum that needs to be in there for the overall flavor.
]]></description><link>https://waltonsdev.nodebb.com/topic/221/why-is-salt-the-1-ingredient-in-meat-seasoning</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/221/why-is-salt-the-1-ingredient-in-meat-seasoning</guid><dc:creator><![CDATA[Ray Hines]]></dc:creator><pubDate>Wed, 29 Mar 2017 21:37:34 GMT</pubDate></item></channel></rss>