TeenyLilSuperGuyI've never attempted to make sausage links before. I've always been fascinated with cheddarwurst and cheese dogs. I believe the meat grinder attachment for my mixer is equipped for the job. I'll have to source sausage casings and pork fat. Regional origins, recipe research, and technique tutorials at YouTube University are on tap for the holiday weekend.
MusiqueNow 
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https://www.youtube.com/watch?v=sMAHAimVt2c
#JamesComerRACIST needs to be removed as chair
Republican #GNP (#GrandNaziParty) in PANIC MODE After #Democrat Rep #MaxwellFrost Called Out #MarjorieTaylorGreene on LIVE TV (or he wuld've if he weren't interrupted)
Republican In PANIC MODE After Democrat Rep Called Out Marjorie Taylor Greene On LIVE TV
prahicmiCollagen Casings: Essential for Sausage Production
Collagen casings are thin tubular casings made from collagen obtained from the hides, bones, and tissues of cattle and pigs. Collagen is a fibrous protein found throughout the body and makes up about 30% of all protein in mammals.
Collagen Casings-https://themediumblog.com/read-blog/159635
#CoherentMarketInsights #Food Processing #SausageMaking #EdibleCasings #CasingSolutions #MeatProduction
Ryan HenryPepperoni has lost 37% of its weight. I removed them from the UMAi casings and vacuum sealed them all together to let the moisture levels equalize. The color is a darker red than I expected. I tried a sample and it was tasty! #charcuterie #sausagemaking #drycuring
After ~56 hours the pH is down to 4.5-4.6 and the color (and aroma) is beautiful. Took them out of the oven, weighed them, and now into the fridge to finish drying over the next couple weeks or so. #sausagemaking #charcuterie #meat #curing #drycure #umai #pepperoni
This weekend's project: dry-cured pepperoni, stuffed into UMAi 32mm casings. Currently hanging in the oven with the light on to ferment for a few days (I'll use the extra meat in the bag to check the pH during fermentation). #sausagemaking #charcuterie #meat #curing #drycure #umai #pepperoni
GabeWeissOur family every year during the holidays gets really delicious sausage from my wife's uncle. We usually get about eleven pounds ish, and it's gone in like, two months.
THIS holiday, my wife got us a sausage maker...and in the last couple days I've processed just over 30 pounds of meat into delicious sausage.
VICTORY! Now we can make is whenever we want. This victory dance brought to you by leveling up our apocalypse skills with meat processing.
Doc Edward Morbius ❌@kick I also *quite deliberately* avoid preambling content to the maximum extent feasible. Especially something I'd like to see gain traction.
The practice of premeptory through-clearing and mubling -- "In my <Day-of-week> blog post...", "I don't know if this belongs here...", "Can I ask a question..." (this drives certain friends to a frenzy) etc.
Just. Fucking. Say. It.
I _usually_ indicate quotes with a trailing "-- <source>" line.
Here I quote me so excluded that.