Sausage

[POS71RS]

me too. I'm curious how much better it would be than the standard old store bought crap.

[Marks71BB]

Dammit man! Now I gotta make a big ole mess in the kitchen...

Thanks Gary! Looks great! I have some game meat in the freezer I'll be fetchin here soon to try my hand at sausage.

I have a couple pounds of carne asada left over from the enchiladas I made Saturday. Soon to be tamales....I'll post pics and the recipe when I get around to it.

[Aceshigh]

Originally Posted by POS71RS

me too. I'm curious how much better it would be than the standard old store bought crap.

Anything made fresh is better then the nitrates (curing) they stuff into any "Sausage" you buy at a store.
http://en.wikipedia.org/wiki/Sodium_nitrate

Sodium Nitrates can be converted to Sodium Nitrites in your system and that = bad.
http://en.wikipedia.org/wiki/Sausage... _and_nitrate

Read the Cancer section
http://www.livestrong.com/article/28...e-bad-for-you/

They should teach this stuff in Health classes and cooking classes in High Schools but unfortunately
the world is left to discover it on their own from Doctors.

[Gary S]

Aces,
Both my recipes have some sodium nitrate and sodium nitrite in them. Both the Morton Tenderquick and the Freeze-em-pickle have those chemicals in them. You can't get long storage life out of any pork product without some kind of preservatives. If you really don't want to use sodium nitrate and sodium nitrite, you could substitute salt, but it is questionable that sodium cloride is any better for us.

Some information about the use of sodium nitrate in sausage.
http://www.lets-make-sausage.com/sodium-nitrate.html

[z28inprogress]

nitrates=cancer

[Aceshigh]

Originally Posted by Gary S

Aces,
Both my recipes have some sodium nitrate and sodium nitrite in them. Both the Morton Tenderquick and the Freeze-em-pickle have those chemicals in them. You can't get long storage life out of any pork product without some kind of preservatives.

Ahhh......so I guess there really is no way around it then.

My BIL just went for his Dr visit to have his colon checked, and his Dr was telling him that people who eat alot of sausages, are high risk for colon cancer and another cancer. He said Chicago is known for making ALOT of sausage and has the highest concentration of victims of it.

Vienna beef hot dogs, polish, italian beef, Deli lunch meats, basically anything molded, cured, and sold in it's NON-natural form is a "Sausage". I had no idea Lunch meats were deemed "Sausages". After I found out about it, I realized just about EVERYTHING we eat around here is a sausage. You know how it is to UN-learn your eating habits of having even a cold cut sandwich for lunch daily......it sucks.

[72350RS]

We are preparing now to make some sausages..
It will be a first time experiment here at home, so we will be making traditional sausages Desire' grew up with on the farm.

We've bought the casings, have the implements and recipes... They will, however, be primarily lamb/mutton recipes... As Grant would know well...

[musclecarjohn]

...but how'd they taste?

[79camaro2001]

Originally Posted by Aceshigh

Ahhh......so I guess there really is no way around it then.

My BIL just went for his Dr visit to have his colon checked, and his Dr was telling him that people who eat alot of sausages, are high risk for colon cancer and another cancer. He said Chicago is known for making ALOT of sausage and has the highest concentration of victims of it.

Vienna beef hot dogs, polish, italian beef, Deli lunch meats, basically anything molded, cured, and sold in it's NON-natural form is a "Sausage". I had no idea Lunch meats were deemed "Sausages". After I found out about it, I realized just about EVERYTHING we eat around here is a sausage. You know how it is to UN-learn your eating habits of having even a cold cut sandwich for lunch daily......it sucks.

I knew you slobbered on a sausage a time or two but not every day!!!!



I just couldn't help it! LOL

As for your comment on cancer, seeing how the number one cancer is colon it could be related to not enough fiber and it allows the stuff to sit in the colon to do damage to the lining, just a thought.

[Aceshigh]

Originally Posted by 79camaro2001

I knew you slobbered on a sausage a time or two but not every day!!!!

[jdove]

I helped make sausage once a few yrs. back. Buddy killed a hog, added seasonings, used real casings like gary has. After a case of Hieneken (sp) it was awesome...