Hi All,
Been hankering to try homemade sausage, got a grinder/stuffer attachment for the Kitchen-Aid and just ordered some 19mm and 32 mm casings from Amazon (LEM brand). Wanted to ask first on which casings to buy, but with the forum down... Anyhow, the smaller are sheep with the larger being hog. Way more than enough for one batch, so how do these store? I'm assuming refrigerate after opening, but in what container and how long will they stay fresh enough to use?
Beef and pork are all that's readily available here, so what's a good blend to start with and what cuts to buy?
I'd like to do jalapeno cheese over smoke for the large, and a good basic hotdog for the smaller. Would you recommend smoking the dogs or boiling or ???
Thanks!
Russ
Been hankering to try homemade sausage, got a grinder/stuffer attachment for the Kitchen-Aid and just ordered some 19mm and 32 mm casings from Amazon (LEM brand). Wanted to ask first on which casings to buy, but with the forum down... Anyhow, the smaller are sheep with the larger being hog. Way more than enough for one batch, so how do these store? I'm assuming refrigerate after opening, but in what container and how long will they stay fresh enough to use?
Beef and pork are all that's readily available here, so what's a good blend to start with and what cuts to buy?
I'd like to do jalapeno cheese over smoke for the large, and a good basic hotdog for the smaller. Would you recommend smoking the dogs or boiling or ???
Thanks!
Russ