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?
We went to the flats too. I dipped a tire on the rental car onto it just to say I’ve been there,but it was still pretty soft from winter melt. After seeing some moron in a BMW suv get dragged out of the muck I had no intention of repeating his stupidity.
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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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