Oh yes garlic, the wife and I would order out a pizza and take along 6-8 cloves diced up for the pizza man to spread on our pizza. The next day my ride share person would get in the truck and announce, you had pizza with garlic last night didn't you? How can you tell I'd ask.... he replied, because ...

I’m due to replenish my sawdust and my local butcher supply carries 40# bags. My choice would be hickory or mixed hardwood. Is there a strong feeling for one over the other? I’d be using it for sausage, Hicks, picnics, etc.

Stefan, thanks for your honest review. I guess I won't be in a hurry to order one and instead perfect my bubble knot!

I was wondering if anyone has tried this clipping machine and what they thought of it?
https://www.youtube.com/watch?v=GrSWQftMG6c

I'm looking for a complete detailed recipe for this sausage. I've been to the Member's Recipe Index, and it was there, but it directed me to a post by Red a number of years ago. It didn't list spice weights, grind info, finishing info (smoker), etc. I thought it would be nice to give this sausage a ...

I'm about to make this Tongue Head Cheese which calls for the following; "Stuff into middles or bladders loosely and sew the ends with twine. You may use large diameter waterproof casings. Poach at 82°C (180°F) for 90-120 min (depending on size) until the internal temperature of the meat reaches 68-...

Here is a partial copy of the recipe for Tongue Head Cheese. https://www.meatsandsausages.com/sausage-recipes/head-cheese-tongue tongues at 185º F (85º C). skins at 203º F, (95º C). jowls at 185º F (85º C). "Cut boiled skinless dewlap into 5 mm (¼”) cubes" What is skinless dewlap, is it the skinless...

I just picked up some pig tongues for $1.99/lb. and snouts for $1.39 lb. So I'm wanting to make some Zungenblutwurst. The recipe calls for .44 lbs. of trimmings and .33 lbs. of skin. Here's my question, I picked-up a package of about 6 fresh hocks that I'm planning on cooking up for the trimming mea...

Thank you Bob, that answers my question. I

Red, I’d like to do this recipe, but need a bit more info. How much of each spice are you using, either by weight or percentage of total meat weight. In regards to the additional cured meat and fat, I’m assuming this amount (which you don’t say how much) is in addition to the starting amount plus th...

What cuts of pork fall into class II?

Now that looks darn good!

Red, Without having more to go on in regards to the type of "breakfast sausage" this is, it's hard to say what is needed. I would have thought a pork butt would have sufficed. Without a ready source of fat as this person stated, thus my suggestion on the side pork. Surely not lard for the reasons yo...

While at the Supermarket, look for SIDE pork, NOT SALT pork.

Hmmm.....I'd think if you were using a pork butt for your breakfast sausage needs that you'd have the perfect fat to meat ratio?