Follow basic salami preparation practices when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold during the grinding processRehydrate 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 mince becomes very tackyTightly stuff the mince into casings and prick out any air pocketsRecord the starting weight and the target weight of each salami link Hang the salami to
Follow basic sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment.Chill your meat to below 30FKeep your meat and grinder parts very cold while grindingAny liquid that is added needs to be ice coldChop your very chilled meat and seasonings till you create a smooth meat paste (Keep the temp under 40f)Add the fat and the non fat dry milk and chop till everything is homogenous (Keep the temp under 50F)Stuff the mince into sausage
Follow basic sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment.Chill your meat to below 30FKeep your meat and grinder parts very cold while grindingAny liquid that is added to the mince needs to be ice coldMix your very chilled meat and seasonings till the mince becomes very tackyStuff the mince into sausage casings and prick out any air pocketsCook and enjoy Here are a few things you might find useful when making sausage High
What a great drink. Creamy, rich, velvety, and very easy to make!! This drink only comes around once a year but after today’s post you can enjoy this drink all year around! The beauty of making this drink at home is that you get to customize it however you want. I personally like my egg nog thick and creamy. Here are a few suggestions on how you can tweak my recipe to get slightly different results. Recipe Tweaks To make
Follow basic sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment.Chill your meat to below 35FKeep your meat and grinder parts very cold while grindingAny liquid that is added to the mince needs to be ice coldMix your very chilled meat and seasonings till the mince becomes very tackyStuff the mince into sausage casings and prick out any air pocketsCook and enjoy Here are a few things you might find useful when making sausage High
Jerky is the perfect snack food IMHO. It has a long shelf life, a great source of protein, travels well, and is utterly delicious. Today I’m going to share with you a couple very easy ways to make delicious jerky at home with my personal pepper crusted jerky recipe. The techniques are simple to follow and there’s a decent chance you have most of what you will need already. Preparing the Meat Choosing the right cut of meat is extremely