Hi Greg Hintz from Clay, MI. i’ve made homemade fresh sausage for years (my grand father taught me) and want to learn more about snack sticks, summer sausage.
I am curious if interchangeable for different products? like using the hatch green brats seasoning for summer suasage or snack sticks? if so beside cure would I need to add anything else? thank you in advance for any information you may have
I want to make homemade corned beef and roast beef for deli type meat. I have a 18 lb. Bottom round. I want to use cure so it can handle smoking and increasing shelf lif but I don’t want it overly salty. Should I inject with brine or just put in the brine?? And how long for each methods? Time isn’t a problem for me. Any suggestions are greatly appreciated
