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Thread: Sausage and Smoke Cooking
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09-03-2023, 11:12 PM #1
Not a good pic but what I have.
I will definitally do this again but more that 5 pounds.
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09-04-2023, 01:30 AM #2
Hey Tim, Any chance of sharing the recipe?? Just wondering--
Our house is as Neil left it- an Aladdins cave of 'stuff'.
Kim X
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09-04-2023, 02:00 AM #3
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09-04-2023, 02:59 AM #4
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Thanked: 4207I always thought white sausage was made from gray matter? As in pork brain. Sort of why I always avoided it.
What are these ones you mention. Presume not organ meat?"Depression is just anger,, without the enthusiasm."
Steven Wright
https://mobro.co/michaelbolton65?mc=5
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09-04-2023, 10:58 AM #5
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09-04-2023, 03:57 PM #6
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09-04-2023, 04:23 PM #7
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09-04-2023, 02:22 PM #8
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09-05-2023, 11:34 PM #9
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Thanked: 734
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09-06-2023, 01:37 AM #10
Good point. I did an experiment with this batch and mixed it in my kithen aid mixer.
2.5 pounds of meat spices etc. A little extra measuring and I didn' clean the bowl or beater perfect between but it worked well.
To do 25 lbs yes this would take 10 batches and 10 dirty cups but a thought.