Dry Cured Sausage

Jonathon I’d love it!

Jonathon I am in.

Jonathon that is a very useful book. Like yours mine has the character of being used. Sorry to hear that it is discontinued, a lot of knowledge is in there.

Bigbass68 i think you are set for the year

What did you make?

calldoctoday You are correct. I read my chart wrong. Still, for the price, I use the canola oil, smoke point at 400, corn and peanut at 450. Didn’t have enough to drink when I stated that LOL. Do some taste test with friends and family. all three oils have a high enough smoke point to fry. To make a roux, that’s where I use corn if I want a really dark roux.

Not in the brat seasoning, but may work https://www.waltonsinc.com/applewood-rub

Tex_77 calldoctoday Like both of you, I used to use peanut for most, some corn oil for a few things, but after taste testing with several hundred people at catering, I use frying canola oil now. It has a higher smoke point, and tends to oxidize slower, a big factor when I use 150 pounds in my fryers. Now use canola even in my kitchen. I also maintain my oil between 335 and 340. More controllable…

KenfromMI It let me do it this time. Upvotes are just nice ways of telling someone you appreciate what they contributed. Downvotes are very rarely used and are usually based on the Blue vs orange team war that we have going on here. To put it simply I am on @Team-Blue and some guy named Austin is on @Team-Orange we occasionally do something to annoy the other team but it is ALL in the spirit of good fun!

Also, when you go to a profile you will see something called reputation. That is the total # of the upvotes someone has received.

Muxmun Did you use a cure accelerator? Sawdust can be either total fat out, where the fat just renders out totally during the cook or it can the casings from the Encapsulated citric Acid. If it is not cooked at about 130° for at least an hour it wont fully dissolve and gives a weird chalky texture.