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

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Join Date: 06-26-09
Location: San Leandro, CA
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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.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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