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Cold smoked deer sausage
I’ve been making sausage for just about 50+ years now. A lot of stuffing problems are caused by two things. #1 your sausage mix is not wet enough.A good rule of thumb is 1oz. of water to 1 # of meat. You run into this problem more when stuffing the smaller casings. #2 most people get in too big...- Stewdo
- Post #15
- Forum: Info and Practices
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Cold smoked deer sausage
- Stewdo
- Post #14
- Forum: Info and Practices
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Pork Shoulder for making sausage??? Decided on Butts help needed?
It’s the same cut of meat. Boston butt is a cut from the shoulder. Trim the outer skin and trim as you like.If you find any of the small grayish looking glands,discard. -
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Can an aluminum foil pan be used to brine?
No stainless steel,or glass or stone. A cooler works ok too.
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