A pork breakfast sausage question. My Grandpa from Kansas was a big sausage maker and always used Tender Quick. Recipe I use has no Tender Quick or any kind of cure in it. Should I add some #2 or something like that to it? Sausage does not seem to keep long in refrigerator, but freezes fine.
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Joe Hell Team Bluereplied to RandyNight on last edited by
RandyNight That seems to be a pretty common additive in ‘older’ recipes. Fresh brats don’t require a curing salt unless you plan on smoking them.