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Pulled Pork Roasts

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To make natural casings more pliable and easier to stuff, put sodium phosphate in water you soak your casings in. Use same type of phosphate you use in ham cure. It makes a big difference, Use approximately 3oz. per gallon of water. For smoked sausages, add 1/2oz. of sodium erythbate to the casing watter for better smoke color.
 
   

 

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Pork, Beef, Sausage, Etc.

Here is where you will find recipes that my wife, friends and myself enjoy. Some of the recipes are deviations of an original recipe by another author. If this is the case we will list the link to the original recipe or post location in the recipe..
 
 

    

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