tony b Posted July 25, 2016 Report Share Posted July 25, 2016 @Shuley Kudos on the Italian Beef, a personal fav. I'll take mine Wet & Hot. Quote Link to comment Share on other sites More sharing options...
Shuley Posted July 25, 2016 Author Report Share Posted July 25, 2016 I found Pappys seasonings and they do have a 50%reduced salt version, so I'll go with that given your comments about the pepperochinis. I appreciate the picture of the aminos bottle. Is that an amount to taste, or a particular measured amount? This will be next weekends project - thanks! I am not sure if most people include it or not. If I estimated....I probably used 1.5 -2 tablespoons of Worcestershire and about 1 tablespoon of liquid aminos. I think it would be fine without it. Just amps up the savory flavor a little. Quote Link to comment Share on other sites More sharing options...
Shuley Posted July 25, 2016 Author Report Share Posted July 25, 2016 @Shuley Kudos on the Italian Beef, a personal fav. I'll take mine Wet & Hot. Omg. Your comment made me think about cold and dry Italian beef..not the best. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 25, 2016 Report Share Posted July 25, 2016 Quote Link to comment Share on other sites More sharing options...
