I found this recipe for a homemade summer sausage:
and I figured this would be good for quick lunches and snacks. Most of the ingredients are paleo but the thing that I don't know about is the "quick curing salt". Obviously the Morton's quick cure is full of crap but does anyone know if just plain sea salt is fine? Also I have no experience with liquid smoke, is this acceptable as paleo?
While I'm here my plan is to use half buffalo, half grass-fed beef and a GF beef heart. Any one see any red flags taste wise with that? Should I throw in some chicken livers too?
asked byRichard_11 (0)
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