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
Read More

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
Read More

Lenguica Calabresa

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
Read More