"Disclaimer Container" - Where Did My Post Go?
Ya know what call me old fashion or whatever else you want.
I learned from an off the boat Italian on who taught me how to make dry cured sausage, cappicola, soppressota, and proscutto ( I can't spell ), the old fashion way.
It has been hard for me, to change, but I do understand the inportance of some things like cure #1 & #2 and bac600.
Otherthen that, I just don't get it, what is up with all these additives?
When I learned to make sausage and/or the other meats, I learned to use salt and salt only and that stuff was the best ever.
Today I will use the cures #1 or #2, as well as the bac 600, and besides that I just don't get it.
I feel the industry has built this up to be a money maker for them, selling us all kinds of stuff for making sausage, just like the commercial companies do, why all we need is salt & maybe the cures for safety.
I just made a batch of sausage to dry in my chamber, I used salt, and half the cure needed.
I just tasted it today, the best I ever made, much like my father in-law made.
I just don't get it?
I learned from an off the boat Italian on who taught me how to make dry cured sausage, cappicola, soppressota, and proscutto ( I can't spell ), the old fashion way.
It has been hard for me, to change, but I do understand the inportance of some things like cure #1 & #2 and bac600.
Otherthen that, I just don't get it, what is up with all these additives?
When I learned to make sausage and/or the other meats, I learned to use salt and salt only and that stuff was the best ever.
Today I will use the cures #1 or #2, as well as the bac 600, and besides that I just don't get it.
I feel the industry has built this up to be a money maker for them, selling us all kinds of stuff for making sausage, just like the commercial companies do, why all we need is salt & maybe the cures for safety.
I just made a batch of sausage to dry in my chamber, I used salt, and half the cure needed.
I just tasted it today, the best I ever made, much like my father in-law made.
I just don't get it?
yup.... before we were using horses and carriages but now we are using nice computerized cars just one example -Kijek wrote:Ya know what call me old fashion or whatever else you want.
I learned from an off the boat Italian on who taught me how to make dry cured sausage, cappicola, soppressota, and proscutto ( I can't spell ), the old fashion way.
It has been hard for me, to change, but I do understand the inportance of some things like cure #1 & #2 and bac600.
Otherthen that, I just don't get it, what is up with all these additives?
When I learned to make sausage and/or the other meats, I learned to use salt and salt only and that stuff was the best ever.
Today I will use the cures #1 or #2, as well as the bac 600, and besides that I just don't get it.
I feel the industry has built this up to be a money maker for them, selling us all kinds of stuff for making sausage, just like the commercial companies do, why all we need is salt & maybe the cures for safety.
I just made a batch of sausage to dry in my chamber, I used salt, and half the cure needed.
I just tasted it today, the best I ever made, much like my father in-law made.
I just don't get it?
but think about cellphones, computers etc.
Stefans, I read the thread, it does not justify all this stuff we put into our product, what maybe only to speed up the process.
I just don't get it, and I'm finally coming out of the closet on this subject and will stand firm.
I do not see the need for all this stuff, I've tried to understand, but it's just not working.
I guess I'm gonna be one of those old stubborn farts in here that can't see the light.
And I'm only 57 & 1/2
I just don't get it, and I'm finally coming out of the closet on this subject and will stand firm.
I do not see the need for all this stuff, I've tried to understand, but it's just not working.
I guess I'm gonna be one of those old stubborn farts in here that can't see the light.
And I'm only 57 & 1/2
Oh relax, your right, I don't know much, I only know what I was taught by my father in-law, that's it.
I've tried to study up on things, and "YES" I get the safety thing, I went to culinary school for 3 years.
However, in the past they only used salt and till this day "only" salt is still a practice. But we do now use the "CURES", which I'm all for, after that I just don't get it.
Is it because of the additive, your trying to achieve, or develop some special?
I've tried to study up on things, and "YES" I get the safety thing, I went to culinary school for 3 years.
However, in the past they only used salt and till this day "only" salt is still a practice. But we do now use the "CURES", which I'm all for, after that I just don't get it.
Is it because of the additive, your trying to achieve, or develop some special?
Oh yah and cell phones and computers have done so much to improve this world.
I bet you both believe in globe warming and the lockness monster too.
Talk about ignorance, your bother probably just about 18 years old, because you know nothing about the way things were done back in the good ol'days.
You know very little. A H
I bet you both believe in globe warming and the lockness monster too.
Talk about ignorance, your bother probably just about 18 years old, because you know nothing about the way things were done back in the good ol'days.
You know very little. A H
" if you had purchased the book The Art of Making Fermented sausage like you were going too...:
Ah details.....Wrong book!
https://www.amazon.com/The-Art-Making-F ... KWAKIZOORM[/u]
Ah details.....Wrong book!
https://www.amazon.com/The-Art-Making-F ... KWAKIZOORM[/u]