Sausage making is fun

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yo nogoer,
i like some sausages put thru the 1/4" plate----[ my pobazza]
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brats and breakfast sausage i like pastey
 
Grab up a handfull of mixed meat and give it a good squeeze.If it mushes out between your fingers its right for stuffing.Stuff it right then,dont let it sit in the fridg and get all crusty on top,that makes it harder to stuff and will tear your more delicate casings.I call that a blowout and this I cannot abide.
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Always enjoy making large batches of salami during the winter. I can leave the stuffed product in the 3 season porch and not have to take over the refrigerator.

I have looked at the mixers and always wondered if it is worth it or not.
 
Hey Cheech

What kind of salami? I am looking for a really good hard salaimi reciipe. An Oscar Meyer kind of salami -Smoked is too!
 
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