grisell wrote:I miss the label 'For André'.
Haha - but I think you have plenty of sausage to keep you busy, and a lot more interesting than mine!
ddmaan2 wrote:Jaunty wrote: Biggest "problem" was wasted a lot of the hog casings as overestimated what we would need.
Looking Good
Just freeze any left over casings you have in a plastic bag and defrost them in water when you next need to use some.
wheels wrote:Even easier is to just re-salt them.
Phil
Ah, did not know you could, thanks. Will try the pre-spooled ones next.
Jogeephus wrote:How do you like the Sous Vide Supreme?
It is good fun, but not used it heaps yet. Regular size steaks I'd say just as easy chuck on the skillet/bbq, I can cook them how I like them to be honest, but a few things have been really good. A 3 bone rib roast, and 72 hour/57ºC pork ribs with a dry rub really were exceptional. Salt beef and hams came out great too. I want to do some thick cuts of fish (eg halibut) next. Lots of things to play with. Build quality is ok and it does not take up too much room when stored away. I lke cooking and gadgets so it seemed rude not to get one. (I already had a decent vacuuum sealer which helped).