The meat in question that I use would be ground turkey, though this could apply for any leaner ground meat used to replace beef. This would also be more for recipes such as turkey burgers and ...
I have a bad habit of wanting to over cook meat on the frying pan. It's from a phobia that any juices or red/pink coloring inside the meat may contain bacteria/germs etc. So when I cook diced meat on ...
I am new to this and am attempting to dry some pork sausages. I was told to add a quarter pound of salt for every ten pounds of pork meat, which I did (I used ordinary table salt). I have the sausages ...