Good morning. New dude and pretty new to sausage making. Have made some and it’s edible but not happy. Think I’m smoking too hot at 200. Casings are shrinking - id like to fix that.
Is it common for all meat to have ice water added before stuffing? I added 24 oz to 10 lb batch.
Thanks - just looking to learn
Timber II
Is it common for all meat to have ice water added before stuffing? I added 24 oz to 10 lb batch.
Thanks - just looking to learn
Timber II