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    Namrats

    @Namrats

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    Best posts made by Namrats

    • RE: Breakfast sausage

      I always fry a taste test at the time I am making the sausage or Burger Mix. That way I can adjust the taste before going directly into the process that is next, bulk bags, patties, links. Then I take a break by putting it all in the refrigerator or freezer as I usually am making 50-100 of Sausage and Burger Mix at a time. Fresh Links get Vacuum sealed, as well as bulk and patties after getting them partially frozen to maintain the shape when Vacuum Sealing.

      posted in Meat Processing
      N
      Namrats

    Latest posts made by Namrats

    • RE: Breakfast sausage

      I always fry a taste test at the time I am making the sausage or Burger Mix. That way I can adjust the taste before going directly into the process that is next, bulk bags, patties, links. Then I take a break by putting it all in the refrigerator or freezer as I usually am making 50-100 of Sausage and Burger Mix at a time. Fresh Links get Vacuum sealed, as well as bulk and patties after getting them partially frozen to maintain the shape when Vacuum Sealing.

      posted in Meat Processing
      N
      Namrats
    • RE: Venison Ham instructions Request

      What size of ham (Lbs) do you make hams with? Thanks for sharing you method, I have been thinking about how to do this for some time, as I want to turn the hams into Sausage that can be smoked …hoping to generate a Sausage with more of a old world flair to it. You brought me me one step closer, Thanks!

      posted in Meat Processing
      N
      Namrats
    • RE: Meat grinder sausage stuffer attachment verses an actual sausage stuffer

      Another thing to consider is when you are making large amounts of Sausage it is easier to keep everything ice cold to end up with a Sausage that is a better end product.

      posted in General
      N
      Namrats