ethon bell Citric acid needs to be added at the end of the mixing and the sausage will need to be brought up to at least 130° for an hour to ensure that the coating melts and has time to work. Shouldn’t be an issue. As mentioned there is a lot of videos and information in the Walton’s library, give them a look when you can.
ND Mike it’s great to see you out there with your son. It’s great just getting away from it all and enjoying time together. They will grow up fast.
ethon bell citric acid and sure gel are not required to make cured sausage. Citric acid will add a tang flavor and is considered a cure accelerator. Sure gel will help with protein extraction and will help hold some moisture in your finished product. Welcome to the community and go Team Orange.
Interesting concept. I have a newer macerating juicer, the worm gears are steel but the housing is plastic. How likely is it that I’d break the housing. Been trying to figure out how to get a smooth textured frank, didn’t think to use my juicer!
Bob Stehlik that’s a neat little area of town, not as nice as it used to be. We still make our way there a couple of times a year when visiting family.
zbigjeff we stop there every time we travel through LA and load up a cooler a couple of times a year.
Ridley Acres I see some pickled pike it your future. Congrats on your catch.
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