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I do all my summer sausage and snack sticks with it with great results also. If you go with a leaner beef per say 90/10 I would add some pork but 80/20 is good stuff!!
I bought 10 lbs of 80/20 today, will I need to grind more or just mix in the seasoning? Also should I use powdered milk? Do you normally use that ingredient? Thanks for all the replys.
I bought 10 lbs of 80/20 today, will I need to grind more or just mix in the seasoning? Also should I use powdered milk? Do you normally use that ingredient? Thanks for all the replys.
this is my first time stuffing ring bologna or sausage for that matter so I apologize I only have this one picture. They are sitting in the fridge over night now but was wondering how long I can keep them in the fridge, just found out I gotta work in the morning. Also I found a couple air pockets, can I poke collagen casings like you can natural? I will make sure to take more pictures when there done. Thanks.
Sorry for the late reply but I would have said it's ok if you had to go to work. Sure you can poke a needle in the casing where the pocket is. Nice work on the rings!!! Reinhard.
It was ar 170 when I pulled them out at it of 155. That's why I wanted to use regular cheese. Unless water got in the casings during the water bath? I'm not sure what I did wrong. I followed curleys recipe card.
Mr. Beef, did you add powdered milk in the mix? for 10 pounds you should use 2 cups of powdered milk along with 3 cups of cold water with 80/20 ground beef. Reinhard
No I didn't. I thought about after reading alot on here but since this was my first time I figured I better follow the recipe card that was given to me for the 10lbs. Do you normally always add it?