Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!
by Lance Yeoh » Sat Jan 07, 2006 3:28 am
Thanks for all your help guys, I finally made a batch of chicken sausage with a firm and juicy bite to it. I reduced the water and rusk. Best sausage I've ever eaten in my life! All thanks to your help and advise. Thank a million.
-
Lance Yeoh
- Registered Member
-
- Posts: 277
- Joined: Wed Dec 14, 2005 7:10 am
- Location: Malaysia
by Paul Kribs » Sat Jan 07, 2006 9:26 am
Hope you kept the recipe for future guidance now you've got it as you want it, after all the trial and error.
Regards, Paul Kribs
-
Paul Kribs
- Registered Member
-
- Posts: 1588
- Joined: Tue Apr 12, 2005 11:41 am
- Location: South London, England
-
Return to Beginners
Who is online
Users browsing this forum: No registered users and 13 guests