Hello again from snowy Wisconsin.
I've just joined the forum and have had a great time reading over the different forum topics. I've decided to place myself in the beginner category based on all the advanced advice I see elsewhere.
But, after struggling along with small cheap equipment for a few months, I am pushing off into deeper water after buying a Bradley digital smoker on Ebay along with a grinder. So I welcome all the advice I can get from fellow sausage makers ( I haven't met any in Madison WI where I live)
I have a question about using rusk. I have never read about this and don't see it listed in catalogs of suppliers here. Does it go by a different name?
Does it add to the sausage taste?
I have begun using the Charcuterie book as my main guide. I don't see it mentioned there either.
Bill
(By the way, if anyone is interested I can send along a photo of a cheap sausage stuffer that I have rigged up with a winch that greatly helps stuffing small diameter casings.)