Enter and win
up to 24 pounds
of free FAB!
create a profile and register
'way to go Steve. :-)
Posted By: Joe Ames In Response To: Re: Hi Steve, that's almost like.. (steve)
Date: Monday, March 5, 2001 at 5:27 p.m.
In Response To: Re: Hi Steve, that's almost like.. (steve)
Looks like you're getting there, pumping about every 2 inches from the sides, then drawing a vacuum and giving it a shake occasionally, should do a good job.
For a more tender product, try water cooking it slowly, at a simmer, a crockpot does a great job.
Then dry it off and smoke it until you get the amount of smoke flavor you like.
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.