After struggling with tying off the chubs, I took the plunge on getting hog ring pliers. First test with a batch of Finocchio, using the UMAI recipe. I have a nice kitchen scale but on smaller amounts have found that my reloading scale is much more exact.
It will get the amount of culture accurate to the tenth of a grain.
Used half venison and pork on this batch, and did not add chopped fat back like I did last time. Prior to stuffing here's what it looked like:
I sure hope this gives a nice presentation when finished, including the right amount of visible fat. Here the chubs have just gone into the oven for a 3 day ferment.
Three days later there is quite a difference. What really made this batch easier than the last was using the hog ring pliers. Not only was crimping the chubs with one hand a lot easier than tying them off, but I was also able to crimp a paper clip on at the same time, so hanging them was a cinch.
The hog ring pliers were only around $15, and I can see they have other uses. Wish I would have had a pair when making my fish livewell out of chicken wire last year.
It will get the amount of culture accurate to the tenth of a grain.
Used half venison and pork on this batch, and did not add chopped fat back like I did last time. Prior to stuffing here's what it looked like:
I sure hope this gives a nice presentation when finished, including the right amount of visible fat. Here the chubs have just gone into the oven for a 3 day ferment.
Three days later there is quite a difference. What really made this batch easier than the last was using the hog ring pliers. Not only was crimping the chubs with one hand a lot easier than tying them off, but I was also able to crimp a paper clip on at the same time, so hanging them was a cinch.
The hog ring pliers were only around $15, and I can see they have other uses. Wish I would have had a pair when making my fish livewell out of chicken wire last year.
