Dave in AZ sounds like you recovered well. Thanks for sharing 👍.
I have about 20# of 1to2# prices of ham brining that I want to make deli ham with. Does anyone have a process? Do we grind and mix like bologna? Should we add some water or binder? Going to stuff in 6" casings.
look in meatgistics university for deli meat or whole muscle meat
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Kmucker how about ham sausage, Polish ham sausage or beef ham sausage. Check out Rytek Kutas, Great Sausage Recipes and Meat Curing or Stanley Mariański, Polish Sausages. There are some pretty good recipes in those books.
YooperDog ok, thank you