Here are a few sausage making tips, do's and don'ts from Jason Laumb of Grand Forks: • Don't skip or skimp on the curing salt when mixing venison sausage that is going to be smoked. "Don't let anyone ...
It’s a timely question, especially as St. Patrick’s Day quickly approaches. Pastrami and corned beef are both cured beef products, but they differ mainly in their seasoning and cooking methods.
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