no_eyes_processor " I’d love to say I eyed it up but being blind that doesn’t work. I am impressed with the way it came out." Thank you, I needed that this morning, I practically cried I laughed so hard! Good job man, that sounds awesome. How was the full bag of Cajun to 25 lb of meat? I made some Cajun recently at the normal ratio and even though I added cheese I wanted more of a cajun flavor. Now, that might be because I also made our NEw Jambalaya Brat and those things are crazy! The Jambalaya seasoning will be available soon, they are CRAZY and I can’t wait to see what people do with them.
The instructions call for cured ham to be added to the grind, rice that has been cooked in chicken stock and seafood and or chicken with Pork as the main portion of the meat block. They are awesome!
I’m planning on taking advantage of time saving method of smoking and finishing off in water bath. Will be doing summer sausage and sticks this way. Wondering if clear smoke collagen can hold up in a water bath also?
Thanks for any advice
For those that walked thru the meat markets in the 50’s every morning the butcher would add a little magic power to the ground beef and pork ( cure#1) … Mixed it up. Ground meat looked great. Bright red every time. Happy Dance.
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