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Shoulder and butt are two different cuts, at least they were when I was a butcher for supervalue in the early 80's.
If my anatomy serves me right, the butt was cut away from the shoulder on a bandsaw giving 2 separate and distinct cuts of meat. I don't remember ever selling a full segmented...
I'm well adjusted to hot. This isnt kill your mouth hot but has a lasting smolder. You could drop the Ancho down one TBS and replace with paprika if needed. It's spicy ( flavorful) more than hot. As a comparison, Id say johnsonville hot Italian sausage is similar.
Chorizo is such a preferential sausage. Some like it chunky and course ground, other like it fatty and sweet. It's as varied as the wine regions of France. It's really all about your preference. Mexican Chorizo is much different than Spanish Chorizo and Portuguese Chorizo as well.
Myself, I...
I had looked at quite a few models and being I wasnt sure how dedicated to this I would be, I bought cheap to test drive the hobby. Now with one batch under my belt and nearly eaten up I am going to look into a better quality machine. Now in saying that, I have to admit I am sticking with the...
I see your question was answered already.
A couple things about this recipe to add; Its a basic farmer sausage recipe that I have modified. I find store bought sausage too salty so my recipe reduced the salt by 2 tablespoons. I sampled the original mixture and found it flat so added the Fennel...
Greeting one and all. I jumped into sausage making partly do to conversations over too many pints of beer and to keep up to my wife who bought a smoker last year and is the queen of smoking in our parts.
With a couple pints of IPA under my belt I went searching for a cheap introductory sausage...