Dry Cured Sausage

Tex_77 Thank God for Weller

Bob Riopel Thanks, interesting site.

lkrfletcher How close is this to you? Any personal threat to you or any of you family?

jason.neucere Hang tight, I am going to unbox a new one tomorrow and I will take pics and post them here. You can then look at them and tell me if yours looked like this one.

lkrfletcher Good luck man and stay safe!

calldoctoday So much for truth in advertising! Sad thing is that a company in Louisiana can buy from a foreign country and truthfully say that it is coming from Louisiana. Got to be careful now days with wording.

zbigjeff So well stated.

I always think that rabbit is as lean as white meat chicken but almost worth the flavor of dark meat chicken. You could probably go with about any recipe that uses chicken thighs (adding in fat as advised above) and be at least very close to where you want to be.

Thomas Sweeney What is the protein? What is the fat content of the meat and what additives other than cure and Encapsulated Citric Acid was used? The only thing I can think of that would do this is that the meat was in the freezer for a long time and was freezer burned? Somehow the myoglobin degraded to a point that it is no longer showing, I am assuming it didn’t look like this while grinding? Can you include a picture? If your phone won’t let you post please email podcast@waltonsinc.com and I will see it.

Nord Truer words have not been spoken.