Search found 8 matches
- Sat Aug 30, 2014 07:18
- Forum: For beginners
- Topic: Boston Butt % of fat
- Replies: 18
- Views: 20744
Boston Butt % of fat
I want to make some Italian and breakfast sausage. I would like to get my fat to the 25% range. I am using regular trim store bought Boston Butts. I know that no 2 are the same as far as fat goes. But I am trying to guess what their fat content is. I am guessing around 80 to 85%, would that be safe ...
- Fri Aug 29, 2014 18:25
- Forum: For beginners
- Topic: Kitchen Aid speed
- Replies: 1
- Views: 2355
Kitchen Aid speed
Is there a best speed number to put your kitchen aid mixer on while grinder meat for sausage?
- Fri Aug 29, 2014 17:34
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 164246
I cant get any of these links from page #1 to open, any ideals? 1. Meat selection: http://www.meatsandsausages.com/sausage-making/meat-selection 2: Curing: http://www.meatsandsausages.com/sausage-making/curing 3: Grinding: http://www.meatsandsausages.com/sausage-making/grinding-meat 4. Mixing http:/...
- Thu Aug 28, 2014 03:26
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 164246
- Thu Aug 28, 2014 03:21
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 164246
- Wed Aug 27, 2014 15:34
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 164246
Casings
I bought natural hog and sheep casings. The directions that came with them say to soak for a hour. I have seen a few threads on here were people say they soak over night for best results. What do you suggest, this will be my first attempt at making sausage.
Thanks Steve.
Thanks Steve.
- Tue Aug 26, 2014 07:13
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 164246