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- by cogboy
- Sat May 31, 2014 01:15
- Forum: Dry Cured Meats and Sausages
- Topic: Orange Lonzino
- Replies: 27
- Views: 28622
I'm confused about this product. I have never heard of it but it looks scrumptious. Can this be made by vac sealing w/the proper ingredients and refrigerating only with no hanging??
- by cogboy
- Mon May 26, 2014 18:07
- Forum: Sausages
- Topic: People Making Sausages
- Replies: 26
- Views: 28037
I have used collagen casings in the past and will give them a whirl instead of the sheep casings. Thanks!
- by cogboy
- Sat May 24, 2014 11:00
- Forum: Sausages
- Topic: People Making Sausages
- Replies: 26
- Views: 28037
Thanks and I will do that ,just looked into some 22-24mm sheep casings and didn't realize the price difference between them and hog casings.The sausagemaker seemed to be reasonable for my budget. P.S. kinda early out there isn't it ??
- by cogboy
- Sat May 24, 2014 10:19
- Forum: Sausages
- Topic: People Making Sausages
- Replies: 26
- Views: 28037
Why not make 'em now cogboy? Be sure to take some photos. This is the best snack stick there is! Best Wishes, Chuckwagon Work has got the best of me right now, not much time for any fun projects ! I am reading many posts here(old and new ) learning some valuable info from the members of this group.
- by cogboy
- Sun May 18, 2014 22:50
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 587792
Hi all ,I just signed up and I'm a newbie here but have been making fresh sausage and venison summer sausage for over a decade. I hope to pick up some tips to improve my products. Thanks, Dave