Banner advertisements by bbqads.com

Re: Cured Pork Loin--do I have a problem?


[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Stan in MD on December 21, 2013 at 20:11:50:

In Reply to: Re: Cured Pork Loin--do I have a problem? posted by reg on December 21, 2013 at 09:03:37:

Reg,

Thanks. I have used milk powder before with good results. In the past I have had good luck just grinding straight chuck. I don't know if this one was just a bit to lean or what. The summer sausage came out well, and probably no one but me notices it, but it is just a tad crumbly.


Follow Ups:



The BBQ Forum Home Page

Source:
pool-173-66-135-213.washdc.fios.verizon.net
173.66.135.213
Mozilla/5.0 (Windows NT 6.1; rv:26.0) Gecko/20100101 Firefox/26.0



[ BBQ Search ]