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