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First sausages with the new grinder - 4 types - Boudin, Chorizo, Andouille & fresh - Page 4

post #61 of 62
I always put my dry spices in a little liquid to make a slurry. It mixes better. I put about a half cup per 5 pounds. If your recipe calls for any liquid that would be fine.
post #62 of 62

Thanks a lot for the info. I was planning to make a batch this weekend but my new propane needle valve did not come, probably due to the snow were having.

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