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I believe the fermenting agent will give your product a slightly sour taste like store-bought thuringer. I personally like that taste but some don't. It can be achieved with Fermento or encapsulated citric acid also. Hope this helps.
I'm not sure if I read this info here or at another site but I seem to remember someone saying that if you let your snack sticks rest overnight in the refrigerator after they are stuffed, the casing will knit to the meat and not separate. Is this someone else has read or is this just my imagination
This is a reply I gave to a question in another forum that should help you with the linking process
The first time we made weiners we had the same problem. A friend of mine works at a meat shop and showed me how they do it with natural casings. He told me the guy stuffing should fill the...
My hunting group has been making our own venison sausages for a long time and the lowest percentage of pork butt we use is 40% (60% venison-40% pork). When using pork trim we will go 70%-30% if the trim is fatty.
Summer sausage is a little different....That can vary from 70%-30% to 90%-10%...
I have a dozen Opalka (similar to Roma, but stay on the vine) plants in my garden that literally grew like weeds. I have fruit on them that are double the size of past years but here it is September and there isn't a one that looks like it will ever ripen. I pruned them all back so more...
I'm talking about the three people who went to Iraq on vacation and were "hiking" along the Iranian border and were captured. Since when has a war zone been a major travel priority to anyone other than the U.S. military, the CIA and Geraldo Rivera??
But maybe I'm wrong.........This story is so...
This is from elsewhere on this forum.......I can cut and paste but have issues with posting links
Here's the recipe I use for pickling.......Works well for pike, panfish, white bass and small sheepshead or for you "southern folk", freshwater drum... I always fillet the Y-bones out of the pike I...
You can smoke that pike if you want to but I will tell you that pike are the best pickling fish you will find. If you are interested I will look up my recipe for pickled fish in wine sauce.
If he is that friendly, I have heard of people holding out their finger and had them land on it. We feed about eight ounces of sugar water a day right now. It is nothing to see a half dozen buzzing around our feeder at a time. Nice pics.
How do people like this keep their job??!!http://www.cnsnews.com/public/conten...51610&print=on The thing is they can be found on both side of the aisle......Pay attention folks and get out and vote when the time comes
I'm taking it for granted that you stuffed the dogs with the grinder too. If that's the case it is very hard to do with sheep casings being they are so thin. It may have helped if you would have added a bit more water to "loosen" up your product. All things said, they both look very good for...
See if this won't drive you nuts. This is supposed to be a and grade Chinese computer test. Move the 3 frogs on the left to the right side and visa versa in 2 minutes.........http://funstufftosee.com/frogleaptest.html
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