Going through old cookbooks today and found some sausage recipes from the late 40's to the late 70's.
Decided to make one of the many oven baked recipes. All called for saltpetre so I just subbed in cure#1.
This one basically ground beef, celery seed,onion powder, garlic powder and liquid smoke-I did not have celery seed so I used some Caesar Rim spice from my bar. I don't use liquid smoke so I used smoked paprika. Called for a 4 day ferment with daily kneading sessions so I subbed in Fermento.
Rolled in foil will let sit overnight then I will pierce the bottom of the foil log and bake on a rack in a low oven.
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