Hi All
Sausage Making is so exciting and just being new at it and having made my very first batch last week, I just cant wait to get down to making some good old farmers style boerwors
I have 1 small problem - all the recipe's call for pork but I want to use all beef with no addition of pork or pork fat. I know it's easy as just substituting the same amount of beef for pork however I have read that beef is slightly more dry than pork so I was wondering how to keep the beef moist and juicy?
Any help will be greatly appreciated.
Thanks
SM