View Single Post
  #20  
Old 01-29-2014, 01:05 PM
covey ridge's Avatar
covey ridge covey ridge is offline
 
Join Date: Feb 2012
Location: N. E. of High River
Posts: 4,985
Default another question

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?
Reply With Quote