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Still getting the hang of getting the mixture to flow just right through the stuffer. But this was a mix of 2 lbs Canada goose, 1 lb pork shoulder, rosemary, garlic, black pepper, red wine, marjoram, and some pink curing salt. Smoked for 3 hours over apple wood. We put some on a homemade pizza that night....yum...
Some people just need a sympathetic pat on the head.....with a hammer. Repeatedly.
Batman1939 wrote:One thing I have noticed when stuffing sausages is that the addition of some water helps the mixture "flow" more evenly into the casings.
Hope this is helpful.
yep, I agree, water is very helpful. You dont want your tube to get constipated!
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Batman1939 wrote:One thing I have noticed when stuffing sausages is that the addition of some water helps the mixture "flow" more evenly into the casings.
Hope this is helpful.
Ah good to know. I'll try that on the next batch.
Thanks!
Some people just need a sympathetic pat on the head.....with a hammer. Repeatedly.
Batman1939 wrote:One thing I have noticed when stuffing sausages is that the addition of some water helps the mixture "flow" more evenly into the casings.
Hope this is helpful.
yep, I agree, water is very helpful. You dont want your tube to get constipated!
I rectum it's so.....
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