Thanks very much

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!

Thanks very much

Postby orkam » Mon Aug 14, 2006 8:26 pm

As a beginner, I've found so much information and help on this site. Managed to make my first sausages last week (with help from my six-year-old), and they were great - okay, a few too many air bubbles and a few odd sizes, but no-one noticed! I used Aris' step-by-step guide, and read Paul Kribs' beginners' piece. I've been really inspired by some of the recipes and postings, so a big thank you to all...
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Postby TJ Buffalo » Tue Aug 15, 2006 2:09 am

Hi Orkam, I'm glad the sausages turned out good, the air bubbles just come with the course. Try packing the meat in good into the stuffer, then use a sterile pin to pop the bubbles as the casings are stuffed, that should help.
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