I want to make sausages, likely following a fresh sausage chorizo recipe. I can't dry and cure them in the traditional way since I lack the equipment, so my pla
Capocollo is 70 Calories per 55 grams.Coppa Di Parma is 110 Calories per 33 grams What cut of pork is each from?
Is it safe to dry homemade sausages that have been cured with Cure #1 in a dehydrator instead of hanging them out to slowly dry? The dehydrator I have goes from