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Old 10-05-2010, 12:46 PM   #10
somebody shut me the fark up.

Join Date: 06-26-09
Location: sAn leAnDRo, CA

A tip on the meat blending with spices, I make a thin slurry of the spices with some water or juice, chill it almost to freezing and add it too the meat before grinding, the added fluid will not mess up the sausage and it will help evenly distribute the spices throughout the meat.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

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