Fri, Jul-17-09, 17:12
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Senior Member
Posts: 5,160
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Plan: Weston A. Price, GFCF
Stats: 165/133/132
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
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I don't recommend splenda. The sugar is there for its effect on curing more than it is for flavor, and splenda may have different chemical properties. I've done it without any sugar at all - it's saltier, but still good.
Quote:
Originally Posted by Chymene
Crazy cheap to make too, especially for the yield and quality. I'd eat more but I'm stuffed.
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It goes a long way, doesn't it? The great part is, it keeps forever. After all, preservation is half the point of curing!
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