My hunting party and I are going to start making our own hamberger,salaumi and sausage this year.I would like to get some input on what style,size and brands work for all you people. My ques would be at least a size 32 grinder and a large stuffer.
Part two question is about smoking the meat. Is it better to use liquid smoke or to actually smoke the meat in a smoker?
there a bugger to clean but oh so worth it.
mom used to brown it rolled in flour and salt and pepper. put it in a roaster add onions, dry onion soup mix and bake it. depending on how bog or old it was pretty much depended on how long it needed to bake!!!!! usually a good 3-4 hours!!!!
Any recs on how to find a good general dentist in Stamford? I will be paying cash. Getting a referral from a trusted friend or family member would be nice but let's say this isn't an option.
Thanks
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Benny
My hunting party and I are going to start making our own hamberger,salaumi and sausage this year.I would like to get some input on what style,size and brands work for all you people.
My ques would be at least a size 32 grinder and a large stuffer.
Part two question is about smoking the meat.
Is it better to use liquid smoke or to actually smoke the meat in a smoker?
Thanks,Benny
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