Follow basic sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment. Chill your meat to below 35F Keep your meat and grinder parts very cold while grinding Any liquid that is added to the mince needs to be ice cold Mix your very chilled meat and seasonings till the mince …
Follow basic smoked sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment. Keep your meat and grinder parts super cold (below 34F) at all times Any liquid that is added to the mince needs to be ice cold Mix your very chilled meat and seasonings till the mince becomes very …
Here are a few things you might find useful when making Lap Cheong High Quality Natural Casings (AA Grade) Iodophor Sanitizer Knives for processing meat Sausage Pricker Insta Cure #1 4 tray dehydrator Custom Cutting Board (Use discount code 2GUYS15 at checkout for a sweet discount) Enjoy the video and the recipe. If you have …
Follow basic smoked sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment. Keep your meat and grinder parts super cold (below 34F) at all times Any liquid that is added to the mince needs to be ice cold Mix your very chilled meat and seasonings till the mince becomes very …
Boudin is a staple in Cajun cuisine. Meat, vegetables, and rice come together to make a delicious sausage that can be eaten anywhere and anytime. Although Boudin is usually found in a casing, it can also be served up into fried boudin balls, as a burger patty, stuffed into a bell pepper or in pistolettes. …
Follow basic smoked sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment. Keep your meat and grinder parts super cold (below 34F) at all times Any liquid that is added to the mince needs to be ice cold Mix your very chilled meat and seasonings till the mince becomes very …
