All the discussion about curing got me wanting to develop a recipe and procedure for beef summer sausage. I believe I have found a recipe I can work with and with a bit of extra cash in my pocket from a bonus I figured why not get a few more things! LOL
What I think I need since I have the grinders, stuffers, ect.
1. 2.5 inch mahogany fibrous casings for 15-20 lbs\
2. Hog pliers and rings or are staples the best way to go or tie? Idea: What about a 1/4 inch plier stapler for closing casings?
3 20 lbs mixer. LOL dont need but why not.
4 Dextrose since I dont have
5 Citric Acid to replace fermento since I dont have
6 2 more probe thermos. Mabe try the Taylors since I have only Maveric products now and they are cheaper.
This may be the motivation I need to finish Gunny Smoker! I can hang them that way. Hmmmmm
What I think I need since I have the grinders, stuffers, ect.
1. 2.5 inch mahogany fibrous casings for 15-20 lbs\
2. Hog pliers and rings or are staples the best way to go or tie? Idea: What about a 1/4 inch plier stapler for closing casings?
3 20 lbs mixer. LOL dont need but why not.
4 Dextrose since I dont have
5 Citric Acid to replace fermento since I dont have
6 2 more probe thermos. Mabe try the Taylors since I have only Maveric products now and they are cheaper.
This may be the motivation I need to finish Gunny Smoker! I can hang them that way. Hmmmmm
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