Awesome Meat Curing recipe site link

Discussion in 'Recipes' started by tacmotusn, Jun 6, 2011.


  1. tacmotusn

    tacmotusn Mosquito Sailor

    Due to the Copyright warning I have linked this site only. This site is broken down into 4 huge sections.
    .
    #1 uncooked, fresh or air dried sausages.
    .
    #2 cooked or smoked sausages and luncheon meats.
    .
    #3 salami and salami type dry cured sausages. and last but not least
    .
    #4 salted and brine cured meats.
    .
    There is a vast wealth of info here. One time personal downloading or copying of recipes is permitted and encouraged. Other republishing is not. My copier ink and paper is going to get a workout!
    .
    ALPHABETICAL LIST OF SAUSAGES this is not just sausages!!!
     
    Witch Doctor 01, Aeason, 3cyl and 5 others like this.
  2. pearlselby

    pearlselby Monkey++

    Thank you @tacmotusn!!


    My goodness..................an alphabetical list of all recipes. wow
     
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  3. tacmotusn

    tacmotusn Mosquito Sailor

    one thing I take into consideration. regardless of what nitrate cure a sausage recipe calls for, I use tenderquick not to exceed 1 TBS per pound of meat. keep in mind tenderquick is 70% salt so you may have enough salt in the recipe just with the tenderquick. the rest of the recipe I use the spices and such as they call for in their recipe
     
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  4. Ganado

    Ganado Monkey+++

    @tacmotusn [biggrouphug][bow][bow][bow]You are the god of cooking finds!!! [biggrouphug]
     
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  5. pearlselby

    pearlselby Monkey++

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  6. 3cyl

    3cyl Monkey

    I've got some printing to do.

    Thank You very much that is a fantastic resource
     
    Last edited: Jan 10, 2016
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  7. 3cyl

    3cyl Monkey

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  8. pearlselby

    pearlselby Monkey++

    @3cyl All I can say is wow what a great site. Thank you very much.

    Yes, that tip you gave me about the tender quick versus nitrate made the difference in my last batches of cured meat.
     
    Last edited by a moderator: Jan 13, 2016
    tacmotusn likes this.
  9. tacmotusn

    tacmotusn Mosquito Sailor

    I have a new book. Well actually it was 1st printed 40 years ago. It is now in it's 4th revised edition. "Great Sausage Recipes and Meat Curing" by Rytek Kutas. If anyone has questions about a specific cured meat or sausage I will be happy to share. Just send me a PM. Due to Copyright laws I will publish no recipe directly from this book in an open thread.
     
    3cyl and pearlselby like this.
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