nepas..do you put fennel seed in your sausage? I don't do fennel seeds at all. Thanks Pam ☆´¯`•.¸¸. ི♥ྀ.
Pam
In some of the sausage i use fennel.
Im cheating with pre mixed.
Well i managed to get 2, 5 pounds batches so i'm going 2 ways here.
Rinse off the poke. See the clot on the corner? Cut it off and toss it.
Now start to remove the blade.
Once de boned, trim any membrane and nasty looking fat.
See my blade? Thats a fat line, cut it off and save it.
Trim fat and keep.
Here is my cubed poke.
On the left is pretty lean poke. The little blue bowl is for the garbage. The green bowl is my fat grind.
The Double X is for the handler
Now get you blade and plate ready. Dont worry, ya wont taste the crisco
The medium grind of the poke.
Fat grind thru the course plate.
I'm going 5 lbs of Andouille.
Now a taste...Its gooooood
Bag it.
And
5 lbs of smoked Keilbasa.
All mixed and tasted....Goooood again
Bag the SK also
No its not fridge time for the cure to work, I just dont have time to smoke tonight.
Oh yeah
Dont forget to clean and sanitize. If you clean and sanitize after grinding but before mixing, Put the meat in the fridge so ya dont get bleach in it.
