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 timesAny liquid that is added to the mince needs to be ice coldMix your very chilled meat and seasonings till the mince
Hummus is one of those dishes that I can sit down with to enjoy as a quick snack, and before you know it I’ve polished off an entire container. You name the flavor I’ve either had it or made it but one flavor reigns supreme in my book, Black Garlic.
Ok. So let me make a confession. I love hot dogs. I especially love Hebrew National all Beef Franks. It’s like a guilty pleasure. Making an emulsified sausage is a little tricky. You need the right equipment, super sharp cutting blades, and very cold mince meat. If it’s done properly
Nacho Cheddar Sauce.. My mouth is salivating as I think about it. There’s only one problem. Melting fresh cheddar cheese isn’t as easy as it sounds. It tends to split and get grainy when too much heat is applied, when too much is added at once, and so on… Who