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Unread 03-30-2013, 06:33 PM   #45
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Originally Posted by ---k--- View Post
Now to decide what to make first. ... I've made lots of the Italian recipe from the Great Sausage book and always been happy. I've also made the polish, which is good, but never knocks my socks off. Same with the simple andouille recipe I've found on the net. The internet has so many recipes it always gives me analysis paralysis! I also got a kit for bologna, polish salami, and pepperoni (already made the summer sausage and regular salami - both were good, but didn't knock my socks off. Everyone preferred the summer sausage using the recipe that floats around here).
If the spice mixes were not that good for you you can always add other spices to your liking.

Buy a good used (or new) refrigerator or upright freezer and you can buy an external controller for it to make dry-cured sausages.
Humphrey's DownEast Beast W/BBQ Guru
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