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Recipes & Cooking
Calling all venison sausage makers... I need help.
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<blockquote data-quote="Jogeephus" data-source="post: 1072394" data-attributes="member: 4362"><p>3Way, there is a lot of confusion in this area and I'm sure your grandfather only used salt but the salt he used in the day was different. It was more raw and unrefined. This salt naturally had cure in it. Heck, they didn't even know what cure was till well into the 20th century but people knew there were certain sources of salt that were better at making sausages than others and this is what they used and this is what was available in the stores. So you are right in saying he only used salt but he used a different kind of salt. The omission of cure with todays refined salts is extremely dangerous.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1072394, member: 4362"] 3Way, there is a lot of confusion in this area and I'm sure your grandfather only used salt but the salt he used in the day was different. It was more raw and unrefined. This salt naturally had cure in it. Heck, they didn't even know what cure was till well into the 20th century but people knew there were certain sources of salt that were better at making sausages than others and this is what they used and this is what was available in the stores. So you are right in saying he only used salt but he used a different kind of salt. The omission of cure with todays refined salts is extremely dangerous. [/QUOTE]
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Calling all venison sausage makers... I need help.
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