Quote:
Originally Posted by Worth1
I want to add something, some of the recipes for brining are over the top on salt.
What is important is the amount of cure you use not the extra salt.
Some of the Sausage Makers recipes have enough salt to pay off tbe Roman legions for the next century.
Worth
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Really salty would not be good. I rarely add salt to my food and if I do it is minimal. My wife salts everything. I have never used any cures, are they mostly salt?