Enter and win
up to 24 pounds
of free FAB!
create a profile and register
Found another one.
Posted By: Joe Ames In Response To: Hi Alan.. So far.. (Joe Ames)
Date: Friday, March 2, 2001 at 6:30 p.m.
In Response To: Hi Alan.. So far.. (Joe Ames)
PORK and TOMATO SAUSAGE
85 - 0 Pork trimmings
15 - 0 Tomatoes, canned
3 - 0 Nonfat dry milk
2 - 8 Salt
0 - 7 Pepper, White
0 - 2 Sage, ground
Grind pork through 3/8 inch plate.
Place pork in mixer, add tomatoes, nonfat dry milk, and seasoning. Mix well. Then grind all through 1/8 inch plate.
Place in suitable size bulk cartons, or stuff in 1-lb cellulose casings.
Product is perishable and should be kept under refrigeration at all times. Shelf-life will be extended if storage temperature is maintained at 0°F or below.
Click here to join a Sausage making Mail List.
Messages In This Thread
Joes Place - Food Preservation is maintained by Bill Ames with WebBBS 5.12.