Norcoredneck
somebody shut me the fark up.
Would cushion meat be as good as a butt to make sausage?
These look about the size of a small nerf ball. Reason I ask is i Did not get my butts thawed and a store has cushion meat cheaper than butts. Would I do better just buying a butt. I want to limit the variables for first try.
Wayne, I have some Italian Hi Mountain mix. Was going to put in casings. It says to course grind, mix in, grind with small, refrigerate and then stuff. Any tips/ alternate suggestions?
Wayne, I have some Italian Hi Mountain mix. Was going to put in casings. It says to course grind, mix in, grind with small, refrigerate and then stuff. Any tips/ alternate suggestions?
After grinding the longer you wait, the drier it gets, and the harder it will be to stuff. Just my $.02 from my experience.
Is that a single grind in the stuffer? Stupid question, what do you use to tie the ends?
Man, that's a nice set-up you have there.....
And you are right, and that's where the water comes in. One theory is that the salt causes the sausage to stiffen, some of my buddies wait and mix in salt (or salt & water) about an hour before stuffing.......
Thanks.
Here is the stuffer I made.
With this I don't worry about adding water. Water = shrinkage.
Cheers,
Nate
Would cushion meat be as good as a butt to make sausage?