Now that the meat is diced and mixed with the dry ingredients its time to start grinding. Pass all of the meat through the small die and into a chilled bowl (to keep the fat firm).
Wednesday, February 10, 2010
Sausage Making 101 Part 3: Grinding
Now that the meat is diced and mixed with the dry ingredients its time to start grinding. Pass all of the meat through the small die and into a chilled bowl (to keep the fat firm).
Sausage Making 101 Part 2: Hydrate Your Casing
Meanwhile, rehydrate the hog casing in cold water (let sit for ~30 minutes) then rinse.
Monday, February 8, 2010
The "Urban-Woodsman"
We saw this article in the recent New York Magazine and both kind of laughed. The Urban-Woodsman: meatmaking, fancy jeans, flannel...sound familiar??
Pictorial Websters
Just got this book for inspiration in my letterpress class. Pictorial Websters: A Visual Dictionary of Curiosities, by John Carrera. Its got some really great images and is printed from original plates made for the first Webster dictionaries. Beautiful book too.
Sunday, February 7, 2010
Sausage Making 101 Part 1: Getting Started
(1) mix the diced meat with the dry ingredients
We made spicy Italian so this is pork shoulder butt with spices
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