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Recent content by captrichc
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Office I never made this. It's the last bit of venison I have. I didn't get a chance to go out this season so I'm trying not to mess it up lol. Where can I get pork fat from.... butcher?
ok so this is the recipe i used for chick sausage. it was absolutely amazing.
Chicken Sausage
with Basil, Cheese & Sun-Dried tomatoes
Makes 5 pounds
4.75 lbs Chicken thighs & skins (2150 g)
1/2 cup fresh garlic, finely-chopped (60g)
2/3 cup fresh basil, chopped (40g)
4 tsp Kosher salt...
Ok so I want to start out by thanking each and everyone of you that replied. In the 16 posts I learned more than I did reading all over the internet. Now this may need like a foolish question but.... do you use cure #1 with chicken sausage? Or is it only used with meat such as everything but...
ok so i have been doing a good amount of reading on making sausage and have been looking at recipes now for days. most are for fresh grilling etc. i would lie to make smoked sausage. no i have read that you need to add cure to the mix for smoking becuase of how long the cook process is. (correct...
It was SOOO GOOD. My only gripe was the pork cooled extremely fast once pulled. Renewed the fat this morning off of the ajou* sp. This morning. Will use it to reheat for football today.