Talk:Sausage making

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Contents 1 No copyvio 2 Smoking Fresh Sausages 3 Possible copyvio? 4 Meat Quality

[edit] No copyvio

It is fair use to make excerps of sections of books providing a reference is included. In this case there is no excerp. The ratios of the meats and spices are similar and the method of preparation is similar, however this would be true of _any_ sausage recipe that is in the style of the two (2) recipes in the artical.

TL

[edit] Smoking Fresh Sausages

"Fresh sausages are never smoked in a smoker because of the danger of botulism."--I've smoked fresh sausage at around 200-225 degrees F with great results and no illness to me or those who consumed them. BLM - Wilmington, DE

[edit] Possible copyvio?

The article says that the recipes were derived from a cookbook. How 'derived' are they? Is it possible that they violate copyright? KeithD (talk) 11:44, 19 August 2005 (UTC)

If anybody lives close to a library that has the book, they could check themselves how close it is. --Interiot 18:47, 31 January 2007 (UTC)

[edit] Meat Quality

"The independent sausage kitchen and hobbiest have control over the cuts that are used and also control over the amount of fat and other ingredients. Consequently a more trustworthy and superb quality product can be assured."

I do not know how to rephrase this to be NPOV. This is clearly not neutral and so I have deleted it.