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Cooks' Corner
Some sausage making pics…
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<blockquote data-quote="YZ-80" data-source="post: 2987834" data-attributes="member: 109229"><p>My long time hunting buddy and I processed these 2 does shortly before Christmas. We made Sweet Italian and Hot Italian. I'm sure many of you guys do it too. We use a 50% pork shoulder ratio and double grind it. Then, mix in the seasoning for each batch along with red wine, fennel seeds, Parmesan cheese, knead it good and refrigerate the grind for 2 days before we extrude it. We were able to find the good casing this year so twisting the links off was a snap. Here's some pics:</p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p>[ATTACH=full]526208[/ATTACH][ATTACH=full]526209[/ATTACH][ATTACH=full]526211[/ATTACH][ATTACH=full]526210[/ATTACH][ATTACH=full]526212[/ATTACH]</p></blockquote><p></p>
[QUOTE="YZ-80, post: 2987834, member: 109229"] My long time hunting buddy and I processed these 2 does shortly before Christmas. We made Sweet Italian and Hot Italian. I’m sure many of you guys do it too. We use a 50% pork shoulder ratio and double grind it. Then, mix in the seasoning for each batch along with red wine, fennel seeds, Parmesan cheese, knead it good and refrigerate the grind for 2 days before we extrude it. We were able to find the good casing this year so twisting the links off was a snap. Here’s some pics: [ATTACH type="full"]526208[/ATTACH][ATTACH type="full"]526209[/ATTACH][ATTACH type="full"]526211[/ATTACH][ATTACH type="full"]526210[/ATTACH][ATTACH type="full"]526212[/ATTACH] [/QUOTE]
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Some sausage making pics…
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