Recent content by ravage867
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Dry and cured sausage
Need help. I have been making this dry sausage for years but from a commercial stuffer. When I try to make it at home this separation happens. It is normally red in middle. The recipe is 70%lean beef30%pork. Salt pepper garlic cure #2. Ground thru 1/8 plate. Stuffed into natural pork... -
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Dry sausage
Need help. I have been making this dry sausage for years but from a commercial stuffer. When I try to make it at home this separation happens. It is normally red in middle. The recipe is 70%lean beef30%pork. Salt pepper garlic. Ground thru 1/8 plate. Stuffed into natural pork casing...
