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 sausage preparation practices when making this sausage. Here are a few things you might find useful when making sausage Enjoy the video and the recipe. If you have any questions, feel free to ask away. 2 Guys & A Cooler Amazon Storefront We are Amazon Affiliates which means if you happen to buy …
Today we get to make a Lithuanian cured meat that is off the charts!! It’s smoked, fermented, dry cured, and simply seasoned. The end result is out of this world. The most important thing you need in order to make this salami is a place for it to dry. This salami is very unique in …
Follow basic salami preparation practices when making this sausage. Clean and Sanitize all of your equipment. Keep your meat and grinder parts super cold (below 34F) during the grinding process Rehydrate your starter culture (in non-chlorinated water) for 30 minutes prior to use. Mix your very chilled mince meat, seasonings, and starter culture till the …
Follow basic smoked sausage preparation practices when making this sausage. Here are a few things you might find useful when making a smoked sausage Enjoy the video and the recipe. If you have any questions, feel free to ask away. 2 Guys & A Cooler Amazon Storefront We are Amazon Affiliates which means if you …
This salami is a real testament to the craft of preserving meat! There are a few unique ingredients in this recipe that deviates from the traditional Brianza salami. The first is Insta Cure #2. We use Insta Cure #2 to protect our meat against harmful bacteria (botulism) and because the processing time will be longer …
