I leave the mustard seed whole, but you could crush them if you want to, I just like the look of those little yellow seeds in my sausage...LOL
I have heard of guys toasting them too but I have yet to do that... probably the next batch I make
Hey JD, look for threads searching "buck board Bacon" some guys here make it all the time, I personally havent, that lil slicer gets around!
Thanks SB yeah 2 or 3 lbs for one sitting would be expensive!
there are different types of fiberous casings some have a protein lining meant for making dried sausages, I have also heard that if the casings are older they stick more than newer casings do, but I never had older casings around and have had this problem
Looks Good Dave!
I made two batches of sticks one with 80/20 in the plastic tube from the local grocery store, wally world I think, and then the other batch with some ground beef from my butcher which is local grown beef, at the end of the day you could not tell the difference which was which...
here this one looks pretty good this is a popular dish here around the "Burgh" we have a lot of Polish and Germans around here, and trust me everyone just makes these with rarely an actual recipe, we just kind of "make" them.
around here we pronounce them as "halupki" but are also...
technically your ham is ready to eat without any cooking, altho I like my food to be hot, I too re-cook my hams, the 40 to 140 rule really doesnt apply to a fully cured cooked ham
Merry Christmas everyone
yeah mine seems to work like that it does leave a little tail off of the trailing end, I cut it off after a bit when it gets too big, of course you have to be very careful due to operating it with out the pusher, and when it gets thin I use the pusher with out the slider bed, I start with the...