Search results for query: *

I am out of garlic powder. If I use this stuff, can I put it directly in or do I have to hydrate it or do anything special to it before? The sausage will have cure in it. Any advice? Thanks.

I have read very conflicting views on pre-tubed casings. My hands have been having problems. Two weeks ago I was diagnosed with carpal tunnel. So until that gets resolved I am having a hell of a time with casings. Does anyone who has used the pre-tubes have any input? Do they work or not...

I'm going to try to make the small diameter curl pepperoni. I have read that they use a certain type of casing to get it to do that. Does anyone know anything about making the little curling pepperonis? Or should I make my standard and just stuff it in small casings? Thanks

Just out of curiosity, how many people use their grinder to stuff casings?

I have some grey stuff coming out of my grinder. It's always toward the end of a 6-8 pound grind. My grinder is magnetic, I can stick a magnet on it, the shavings do not seem to be magnetic, but they could be to small to stick. I'm worried it's metal shavings maybe? The plate has some...

How is everyone tying off there salami? One end of the casing has a loop already, How do you tie the other end so it stays shut? Thanks