sawhorseray wrote:No Ducky, if you scroll further down that post...
Yup, there it is. I Googled the PS Seasoning 260-B, and will order some. We have problems handling MSG (glutamates in any form, including soy sauce and mushrooms in any but small quantities) but for one shot, it's worth it. "What a way to die!"
sawhorseray wrote: I find that just deboning the chicken thigh and using the meat and the skin that covered it make for a perfect fat content.
That answers my fat content question. Even with the olive oil, I estimated NCK's recipe at 9%.
sawhorseray wrote:Man must not live on sausage alone. RAY
Yeah, maybe, but on YOUR sausage I sure would like to try! Keep up the good work and great advice.
One question about the olives- - looks like they're the water-packed "ripe" black olive type gown on the west coast. Have you ever used oil-cured or salt-cured black olives like those imported from the Mediterranean countries? Oil-cured Italian might be really good. (...but then, I never met an olive that I didn't like.)
Whoa! This just in: https://www.psseasoning.com/index.cfm/a ... ct_id/2592 shows 663-B seasoning, which is 260-B without the MSG. Here goes!!
This further just in: adding shipping quadruples the price. That's nuts! As a Brooklyn-born Italian friend of mine says, "fugeddaboutit."