On Sun, 25 Dec 2016 23:50:57 -0500, Ed Pawlowski > wrote:

>On 12/25/2016 9:52 PM, Brooklyn1 wrote:
>
>>> I'm glad to hear that. There are many sausages that I don't eat
>>> because they are so salty and become unpleasant. Thanks for the
>>> encouragement.
>>> Janet US
>>
>> I very strongly suggest you buy this sausage making Bible and read it
>> carefully cover to cover several times. Sausage making is not so
>> simple, I don't want you to kill anyone, including yourself:
>> https://www.amazon.com/Great-Sausage...book+and+kutas
>>
>>
>
>Making cured sausage it is critical to get things right. Making fresh
>sausage like Italian or breakfast is fairly simple as it is just ground
>meat and seasoning. ''f you are playing with salami or other dry cured,
>no room to play around with wrong quantities on nitrite nd nitrates.

that sounds like I need a book on the subject? Recommendations?
Janet US