Hello... My question is why did my beef go from red to almost white in its way through the stuffer?
This was my first shot at making SS so my hopes werent high but i dont understand what happened
I used fresh meat, sheep casing and now im stumped.
Any help would be great Thanks!
This was my first shot at making SS so my hopes werent high but i dont understand what happened
I used fresh meat, sheep casing and now im stumped.
Any help would be great Thanks!