Your browser does not seem to support JavaScript. As a result, your viewing experience will be diminished, and you have been placed in read-only mode.
Please download a browser that supports JavaScript, or enable it if it's disabled (i.e. NoScript).
When making summer sausage, can I add the curing salt to my other spices and mix it into the meat at the same time. dry? Thanks Don
I’m making summer sausage 60%pork/40% beef. Should I use the 10mm grinding plate or the 4.5mm plate. I usually grind the beef twice and pork once. Is that the right way to do it? Thanks Don
Question Making Summer sausage. I grind my beef twice. What size plate should I use? 10mm (3/8) x2 or 3/8 x1 & 3/16 x1
Do I grind the pork X2 or X1? Should I use the 3/16 or 3/8 plate? Thanks for your help Don
Thank you Paul
