Quote:
Originally Posted by omega50
Tenderquik not technically required.
All about intention.Do you intend for it to taste and look more like your sausage? If so then add the Tenderquik even if not smoking. It will give both Cured flavor and Cured Color.
Often I will add cure to sausage meat intended for burgers, so I can give it a 48 hour ferment so it has a nice Manitoba Farmer Sausage like tang. Just like in bread making, sausage fermentation is supported by the addition of a small amount of sugar
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Thanks for the info...Just ran into an old coworker and hunter. Suggested using accent for now....