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Tangy Summer Sausage Recipes
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<blockquote data-quote="Whisky" data-source="post: 237103" data-attributes="member: 661"><p>Now that political BS is over with, on to more important issues...</p><p></p><p>First of all, for me Cloverdale Tangy SS is the standard in which all SS is compared to. I have made my own using encapsulated citric acid, and have had it made from multiple locker plants and nothing has come even remotely close to being as good as Cloverdale for me.</p><p></p><p>Am I alone in thinking Cloverdale is the best SS ever made? </p><p></p><p>Has anybody successfully cloned Cloverdale, or something just as good? </p><p></p><p>Has anybody compared using Encapsulated Citric Acid to a true fermented sausage?</p><p></p><p>Making SS is about the easiest thing to make and uses up a good amount of meat in the process. But even with two different kinds of venison SS in the freezer I keep buying Cloverdale. I would like to change that.</p></blockquote><p></p>
[QUOTE="Whisky, post: 237103, member: 661"] Now that political BS is over with, on to more important issues... First of all, for me Cloverdale Tangy SS is the standard in which all SS is compared to. I have made my own using encapsulated citric acid, and have had it made from multiple locker plants and nothing has come even remotely close to being as good as Cloverdale for me. Am I alone in thinking Cloverdale is the best SS ever made? Has anybody successfully cloned Cloverdale, or something just as good? Has anybody compared using Encapsulated Citric Acid to a true fermented sausage? Making SS is about the easiest thing to make and uses up a good amount of meat in the process. But even with two different kinds of venison SS in the freezer I keep buying Cloverdale. I would like to change that. [/QUOTE]
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