Ad blocker detected: Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.
3 posts • Page 1 of 1
When I made fresh Italian sausage, I remember a comment about using a minimum of 1.5% salt. Was this a safety thing or a rule of thimb for flavor? I just made fresh brats and multipled wrong using .15% instead of 1.5%. Any harm if refregerated overnight then vacuum packed and frozen?