Yet another good reason to make your own. I still haven't made the leap to fermented meats, but I will get there soon.
David
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1 comments:
Scary stuff. It is so tricky since one hopes that one's supplies are good and one then makes up a batch, using a lot of ingredients. Three times we have had to nix batches of our hot dogs and kielbasa when things didn't come out quite right. It is one of those hidden costs that raise the price of food.
In the past these problems happened at the processors. This is one of the driving forces for us behind building our own butcher shop which will also have on-farm slaughter and eventually smoking and curing.
Cheers,
-Walter
Sugar Mtn Farm
in Vermont
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