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 lou317 » Sun Dec 25, 2016 4:47 pm
Having hard time accepting one ingedient in Garlic ring balogna ... " 1 or 2 VEAL HEARTS "
If anyone could recommend an equivilant substitute for the heart I would really appreciate it
thanks
louie
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lou317
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by DanMcG » Sun Dec 25, 2016 8:49 pm
I just use 4 parts lean beef and one part pork butt. Works for Me
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DanMcG
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by lou317 » Mon Dec 26, 2016 2:48 am
DM , will check it out thanks
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lou317
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