New to sausage making that is.
Ordered a Grinder/Stuffer (Lem #8) last weekend.
I have a couple questions before I get started:
1) I see there are several different types of casings. Does it really make a difference which you use?
I plan on making Italian sausage, brats, summer sausage, and hard salami.
2) Also have seen that 30% fat in the mix recommended.
Can this be reduced and if not, why?
Loss of flavor, dry, ???
TIA
Bruce
Ordered a Grinder/Stuffer (Lem #8) last weekend.
I have a couple questions before I get started:
1) I see there are several different types of casings. Does it really make a difference which you use?
I plan on making Italian sausage, brats, summer sausage, and hard salami.
2) Also have seen that 30% fat in the mix recommended.
Can this be reduced and if not, why?
Loss of flavor, dry, ???
TIA
Bruce
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