Cured Meats & Food Preservation > Charcuterie: Ham, Bacon, Sausage, etc.

SAUSAGE MAKING TIPS TRICKS AND RECIPES

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nepas:
Tips

When stuffing i run the meat to the end of the tube, Much easier to slide casing on when i use sheep casing.

When soaking fibrous casings add 1 T of salt to the water

When soaking natural casings, put a slice of lemon in the water.

For the more adventurous, When soaking natural hog casing stick your finger in the end and invert the casing inside out. Massage the casing in the palm of your hand......Try it  :D

Ok thats all the tips for today boys-n-girls

GusRobin:
Thank you Obi-Wan Kenobi  ;D

Keymaster:
Awesome Tips!!

GGmike:

--- Quote from: nepas on May 28, 2013, 08:41:56 AM ---Tips

When stuffing i run the meat to the end of the tube, Much easier to slide casing on when i use sheep casing.

When soaking fibrous casings add 1 T of salt to the water

When soaking natural casings, put a slice of lemon in the water.

For the more adventurous, When soaking natural hog casing stick your finger in the end and invert the casing inside out. Massage the casing in the palm of your hand......Try it  :D

Ok thats all the tips for today boys-n-girls



--- End quote ---

priceless advice! I am so ready to get back into charcuterie!

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