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Conrad Yeager had an appetite for bringing top quality spices and custom blends to meat processors in Western PA. More than 90 years later, …See more
Frequently asked questions
Q:
If I am making smoked sausage or kielbasa, do I need to add curing salt (sodium nitrite) to the meat?
A:
At low temperatures and in an anaerobic environment (inside the sausage link, for example), Clostridium Botulinum is a pathogen likely to occur. The use of sodium...
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