DennyO yep…it almost looks like a big bite auger from LEM. I’m sure they all do that now. I like that you very rarely will need to use the stomper. We learned a while back if you cut you meat into longer strips it feeds very well.
Craig Holbrook Depending on the usage it might or might not add flavor. I know that paprika is either banned or heavily frowned upon by the USDA in cured products because it can color the product a similar color without being properly cured. That might actually be your best bet as what the USDA says doesn’t apply to you and the reason they banned it is exactly what you are trying to do!
If you look at the ingredients of Chorizo you can see that all the major ingredients have a coloring function as well.
DennyO It should do just fine. I get some of my planting stock from Keene Garlic in the Madison, Wisconsin area. I’ve gotten their garlic for about 10 years and it always has been good. Another good source is The Garlic Store in Fort Collins, Colorado. You can start checking out their planting stock about July 1st. They will then ship in September. I’m at the point I save some of my larger bulbs from this year and use them for my planting stock in the fall. We plant about the third week of September but you can plant up to about Halloween. Both websites will educate in how to plant and when to harvest and how to dry and cure. Give it a shot. It’s fun to try the different types.
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