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 humma » Fri Mar 28, 2014 12:56 pm
I am new to sausage making and was wondering if I partially freeze the meat before I grind can I then freeze the sausage meat after stuffing?
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humma
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by NCPaul » Fri Mar 28, 2014 3:44 pm
Yes, works fine.
Fashionably late will be stylishly hungry.
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NCPaul
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by humma » Sat Mar 29, 2014 12:28 am
Thanks for the info
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by denty632 » Sat Mar 29, 2014 3:28 pm
Good rule of thumb I was taught is that if your hands are aching from the cold while you're mixing, the temp is right....
Tha Falklands Baker Boy
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