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Nice work! Looks juicy. Moose to pork ratio?
I was born at night... but not last night.
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man do those ever look good..drowning in drool here
Wow that looks Devine
Very nice. I'm new to snausage building and mines been good but a bit dry. I'll up the pork.
I was born at night... but not last night.
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looks awesome, you can also try twisting and making links to the length you want before smoking/cooking em
Their steaks, roasts and burger to me! Tom
I found that if I didn't use enough pork or if I over ground the meat, I got dry sausage. I tend to only grind the meat once with a medium plate and then work it more when I add the spice water mixture. This gives me a coarser texture and holds more moisture in the finished sausage.
Did you use smoker or oven?
Steven