Guest guest Posted November 8, 2008 Report Share Posted November 8, 2008 Some people here before have said the fat of the animal is of more value than the meat - I've been reading lots of sausage recipes and am coming to wonder how much dry/cured sausage our ancestors ate. One count against it is the amount of chopping one would have to do before the invention of the meat grinder, which I'm guessing isn't more than maybe 200 years old. But you can cure the meat with herbs, salt, and let it air dry and it will last through the summer without refrigeration, and it is often eaten RAW (I always wondered about the redness of pepperoni and summer sausage!) I'm starting to think that sausage may be VERY NT. BTW, I just made some pork sausage from shoulder roasts, with dried cranberries and apples added - YUM! Quote Link to comment Share on other sites More sharing options...
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