Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
This was the way I was taught and it is awesome! The fat stays within the casing and the texture is great with a loud snap when i break a link in half. This was 1st time using ice bath and my sausage didn't wrinkle!! Hung in cool pantry for 1 hour then vac sealed.