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Recent content by malcolm h
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Thanks for the help.
I made the sausage today and will stuff some in fresh links tomorrow.
The Sausage is out of this world!!!
See recipe below:
4lbs venison or Elk
1lb pork fat/Trimmings
1lb Pork Loin
3/4 pound Bacon
Grind venison on a 10mm cutting plate.
Grind the Loin, Trimmings, and Bacon...
I believe you have to cold smoke them. If you can do this while keeping temperature under 40° you won't need to add a cure. Any thing above this temperature puts the meat in the danger zone of contamination, hence the need for a cure.
I'm in the process of researching the risks of cold smoking...
Would you consider these plates (1/4 & 3/16) medium grind?
The recipes I'm using call for a coarse and medium grind.
They are from the book: The Sausage - making cookbook by: Jerry Predika
Thanks for your input. I guess I can start big and regrind if it's weird.
I have 12mm, 10mm, 6mm, and 4mm...
Looking for details on recommended plate sizing for making sausages.
I'm currently running a Weston #32 1.5 HP Electric Meat Grinder.
Coarse = ?? What size plate and what kind of sausages
Medium " " " " " " " " "
Regular " " " " "...
Does anyone have a list that shows the plate/grind size they use for making different types of sausages.
I've seen a few recipes that describe coarse plates as medium, and other recipes that deem medium as fine. etc....
Any thoughts??
thanks in advance,
Malcolm