My Sausage guy also told me "Don't add sugar in the brine" He claimed that the the sugar causes carcinogens which when heated and can lead to cancer. I kinda felt like telling him that if that were the case I should be loaded with tumors by now. I think that that maybe more related to higher temperatures than what we smoke at. IMHO Any thoughts? My whole purpose for making these brines, rubs, and charcuteries myself is to control what GMO's or un-natural chemicals are added by large processors to my diet. FUN is also a major motivator! Thanks again for you knowledgeable input!
Backyard Disasters are my specialty.
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
Last edited by CharredApron; 03-13-2013 at 05:47 PM..
Reason: spelling error