Dogfish wrote:Thanks BriCan!
Formerly of Campbell River/Vancouver Island in general.
No the area well
Now in central Alberta north of Calgary.
There you go, who would have known -- we are neighbours
daughter lives in Calgary and works at the University
I'd like to try this recipe as soon as I get a proper stuffer; I've arrived at the conclusion that a screw-type stuffer just wrecks sausages. Made 10 lbs of boudin that got literally turned to pudding when I stuffed the links -- what a pissmeoff. Yet when I try the mix before stuffing, it's perfect.
When one is starting out one has to be cautious about where they spend their money as the hobby is not for everyone. As they say -- with age comes wisdom