Duck Salami

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 35F) 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
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Teewurst

Follow these tips when making this sausage. Clean and Sanitize all of your equipment.Buy fresh pork from your butcher (trichinella free)Keep your meat and grinder parts super cold (below 35F) during the grinding processGrind on a 10mm plate then again on a 3 or 4 mm plate (rechill between grinds)Rehydrate
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