<![CDATA[Low calorie cured sasuage]]>Looking for a recipe for a low calorie cured sasuage that uses chicken and pork.

]]>https://waltonsdev.nodebb.com/topic/1791/low-calorie-cured-sasuageRSS for NodeThu, 10 Sep 2026 20:56:14 GMTMon, 02 Dec 2019 23:22:09 GMT60<![CDATA[Reply to Low calorie cured sasuage on Wed, 04 Dec 2019 16:19:36 GMT]]>beekeeper84 You can follow https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats-recipe and add cure and use the same smoke schedule. They turned out great!

I would highly recommend that you use the cold phosphate as it made them much moister. However, know that using cold phosphate is going to raise th pH of the meat and therefore shorten the shelf life. Even though you are going to cure it I would recommend treating it like a fresh product.

]]>https://waltonsdev.nodebb.com/post/9559https://waltonsdev.nodebb.com/post/9559Wed, 04 Dec 2019 16:19:36 GMT