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Nice, must help having 2 left arms! Ive kicked around the Kitchenaid grinder/stuffer.
Looks to have worked just fine? Any thoughts?
Dave
Nice to see someone using natural casings. That is kinda what I do or my crews do all day,but it's usually around 20,000# a day.:winkkiss:
Do you mix the salt and cure in the venison first to get a good bind?
Try this out: 1.74gr course black pepper.
1.55gr allspice
1.8gr whole anise seed.
0.54gr garlic powder.
9.77gr salt.
1.7gr white pepper.
7.16gr sugar.
0.3gr awhole fennel seed.
1.68gr accent (MSG) if desired.
0.32gr ground thyme.
0.25gr ground oregano.
these need to be multiplied for each pound of meat.
This makes a great patty type breakfast sausage. Just make sure to do a final grind to reduce size of fennel and anise seed or just pre grind them in a pepper mill.
Is that grams or grains?
Try this out: 1.74gr course black pepper.
1.55gr allspice
1.8gr whole anise seed.
0.54gr garlic powder.
9.77gr salt.
1.7gr white pepper.
7.16gr sugar.
0.3gr awhole fennel seed.
1.68gr accent (MSG) if desired.
0.32gr ground thyme.
0.25gr ground oregano.
these need to be multiplied for each pound of meat.