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

 
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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.
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