Meat additives 101
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Just watched the video Meat additives 101 AGAIN. You need to make a laminated cheat sheet so home chef can have a quick reference on when and how to use these products. I generally do these things once a year and need to refresh process every year the older I get the worst it
is . Also add what size casings for what meat. It sure would help if when I took out my grinder I could read a cheat sheet and know I have what I need to do what I wanted. EXAMPLE I made hot dogs n snack stick casings by mistake, Epic fail. Cheat sheet would have stopped my stupidity of ordering wrong size cases Made pepperoni in 2.5" cases that didn’t work either. Just a suggestion. J.Michael -
Just watched the video Meat additives 101 AGAIN. You need to make a laminated cheat sheet so home chef can have a quick reference on when and how to use these products. I generally do these things once a year and need to refresh process every year the older I get the worst it
is . Also add what size casings for what meat. It sure would help if when I took out my grinder I could read a cheat sheet and know I have what I need to do what I wanted. EXAMPLE I made hot dogs n snack stick casings by mistake, Epic fail. Cheat sheet would have stopped my stupidity of ordering wrong size cases Made pepperoni in 2.5" cases that didn’t work either. Just a suggestion. J.Michael -
uncowboy (great name!) We can add some information on casings for each product in a list format but as far as printing and laminating that, that’d be on you! How does this basic format look?
Summer Sausage:
Snack Sticks:
- 19 mm Smoke Collagen
etc.,
Hot Dogs:
And so on and so forth? Let me know and I will get something put together when I get back into the office next week?
- 19 mm Smoke Collagen
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