Re: Calling all "sausage makers"
Originally Posted by
Would Rather Be Fishing
Question. Yesterday I made my first batch of bear pepperoni. Small batch to start to test the waters (well, I was told 10lbs is a "small batch"). Results were awesome, very happy with it, but pushing the meat through the sausage stuffer was a pain! Quite literally. After mixing in the cure with water, the meat became so tacky that it resembled sourdough. I got the job done but had to push so hard that I was getting worried of breaking the crank or some of the mechanics.
So, I was thinking next time just to add more water to make the "dough" flow more easy, and just spend more time in the smoker/oven to dry... Good idea or not? If not.. any other suggestions?
As always ,any suggestion is welcome...
"After mixing in the cure with water"
Are you talking about sodium nitrate? I would not want to put any chemicals or preservatives in my sausage.
WLM
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