Posted: Fri May 31, 2013 19:59
That's funny, because reading the other thread about the Ruhlman book brought back to me that Rytec uses about half the salt as Ruhlman recommends. I do think some of Rytec's recipes are rather bland, his recipe for Italian tasted more like breakfast sausage to me. Just another fun part of sausage making, tweaking recipes until they begin to become your own. RAY