Quote:
Originally Posted by covey ridge
I recently got a copy of Game - the art of preparation and cooking of game and fowl by Klaus Wockinger. Last printed 1992.
There are some really great recipes including a few for sausage. Most of the recipes call for a small amount of cure, usually 1/2 to 1 tsp. No mention as to type of cure. Any ideas what I should use?
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Ultra cure 200 for the Game Salami pg125 and the Smoked Venison pg 126
Ultra Cure 100 for everything else.
I worked for and hunted with Klaus in the mid 90's for about 3 years
I have cooked many of the recipes in the book working by his side.
He mentored me and I lot of what I know game processing came from him.
Only a fraction of what this guy knows ever made it to print. Hugely skilled chef and butcher.