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I've seen oodles of questionable, potentially dangerous or just plain ludicrous recipes.
A couple I can recall off-hand:
A sausage recipe in a book by a purported 'expert' calls for 18,000 ppm sodium nitrite, yes, 18,000 ppm!!!
The 'safe' (recommended) sodium nitrite maximum is just 156 ppm!!!!
In another 'artisanal' butchery/sausage book, some of the sausage recipes call for 1/4 to 1/3 cup of garlic powder per just 3 pounds of pork! What the.....???
I've seen oodles of questionable, potentially dangerous or just plain ludicrous recipes.
A couple I can recall off-hand:
A sausage recipe in a book by a purported 'expert' calls for 18,000 ppm sodium nitrite, yes, 18,000 ppm.
The 'safe' (recommended) sodium nitrite maximum is just 156 ppm!!!!
In another 'artisanal' butchery/sausage book, some of the sausage recipes call for 1/4 to 1/3 cup of garlic powder per just 3 pounds of pork! What the.....???
I've seen oodles of questionable, potentially dangerous or just plain ludicrous recipes.
A couple I can recall off-hand:
A sausage recipe in a book by a purported 'expert' calls for 18,000 ppm sodium nitrite, yes, 18,000 ppm.
The safe (recommended) sodium nitrite maximum is just 156 ppm!!!!
In another 'artisanal' butchery/sausage book, some of the sausage recipes call for 1/4 and 1/3 cup of garlic powder per just 3 pounds of pork! What the.....???
