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
Saucisson Sec
October 31, 2021
2
Sujuk 4 Ways
Here are a few things you might find useful when making this sausage Iodophor SanitizerMK4 Thermapen (Accurate Thermometer)Sausage PrickerAccurate Scale for spicesAccurate scale for meat (up to 33 pounds)Flavor of Italy Starter Culture Apera pH Meter with BluetoothDextroseInsta Cure #2Non Fat Dry Milk PowderMeat GrindersSausage StufferStuffing horn cleanerInkBird Controllers temp
Smoked Rabbit 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
Lebanon Bologna
Follow basic sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 34F)Grind your meat/fat twice (once on a course plate then on a fine plate) Add the seasonings and starter culture to the meat and mix till
Fuet 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
Kabanosy
Follow these guidelines when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 34F)Any liquid that is added to the mince needs to be ice coldMix your very chilled meat till the mince becomes very tackyStuff the mince into sausage casings