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
Egg Nog Sausage
November 25, 2021
2
Chile Relleno Sausage
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
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
Grilled Pineapple Smoked Sausage
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
Lap Cheong
Here are a few things you might find useful when making Lap Cheong High Quality Natural Casings (AA Grade)Iodophor SanitizerKnives for processing meatSausage PrickerInsta Cure #14 tray dehydratorCustom Cutting Board (Use discount code 2GUYS15 at checkout for a sweet discount) Enjoy the video and the recipe. If you have any
Smoked Jalapeno Popper Sausage
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