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Drying rack
I captured the image on the Internet . I plan on building it three ft high and about that wide . No plans, sorry. -
Sausage basics
Start with very very cold meat and make sure it doesn't warm up in the process. When you mix your seasonings in use ice water. If it warms your sausage will have a sandy texture. Not good. Secondly it keeps bacteria low. (Important) Follow seasoning recipes and be extremely precise with the... -
Drying rack
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Drying rack
I found this and plan on making one soon, But thought maybe some of you may be interested in making one for yourselves. -
10lbs batch frankfurters
I didn't take a money shot . I will in the future. Going to make 20lbs andouille and 20 lbs beef sticks ASAP . -
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- Album: 10lbs batch frankfurters
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10lbs batch frankfurters
Yes sheep casings. Recipe from sausage book. Salt white black pepper paprika cure no 1 corrinder mustard dry milk karo syrup Hickory smoke no real heat to speak off under 100 I steam in a steamer . Then freeze. -
10lbs batch frankfurters
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10lbs batch frankfurters
First attempt used sausage makers book recipe. Haven't got around to smoking yet. Dried a few up , in oven at 180' then steamed in oyster steamer for fifteen minutes. Then grilled for a short time in a fire . I love them. Good stuff. -
Hot dogs and cocktail smokies
Where did you get soy protein ? Can powdered milk be substituted or something else?
