I am interested in making my own beef sausage. I am not looking for a recipe as much as a technique. No pork product I am strictly kosher. I have about 10 feet of a platic like casing that is ment to come off before eating. Not sure the correct way to use it though. I have a grinder and plan to grind my own meat. What beef cuts should I use? How much fat should I use? What kind of fat should I use? What else do I need to add? How do I set/cook/smoke the sausage. Any help is appreciated.
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3/23/08 at 12:58am