OK I am still with the program but am busy filling request from friends for kabanosy, breakfast sausage and even some fresh chorizo. But I am a little confused about chorizo. the recipe calls for "10.6 gm non-iodized salt (reduce if using cure) " reduce by how much ? by the amount of cure ? also if ...

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problen kabanosy

OK gang I have a problem with Kabanosy. My first batch I had to throw in the garbage. Grinding and mixing went fine. Into the masterbuild smoker set to 120 degrees, next time I looked the temp had risen to 136 degrees. Opened the door and got the temp down but it would cycle between 115 and 125. Lef...

Ok made the breakfast sausage, but with some problems. Grinding and mixing went fine. Come time to stuff I found my casings would only slid onto the tube about 1/2 inch because it tapers up to a larger diameter. This would only hold enough casing for about 3 links. We now have sausages patties and a...

chuckwagon this some of the best explaning I have ever come across. It answers the hows and whys of sausage making. Thank you.
All supplies are in and ready to go. one question though.
Looking at a nice piece of pork butt how do I know the percentage of fat ?

Just what I need, sign me up please