SC - SC-Sausage/Powder Douce

[LHG, JRG]

Stefan, an even easier method is to use a plastic kitchen funnel. It is
devoid of the ridges that could get in the way of threading the casings
properly onto the stuffer tube. When you are talking 8mm casings, it's not
a risk I'd want to take.

BTW, Morgan, we *did* get the casings thoroughly wet before we stuffed
them, right? Rinsed them quite well inside and out, getting rid of salt, if
that's how they were packed?

And we also used meat that had been ground and held at the proper
temperatures (ie ground just at the freezing point, and mixed and used
immediately) so that we wouldn't need any of that nasty prague powder that
wards off bacterial infection (I hate medecine in my food)?

Sorry if all this has already been gone over, but I have been a little busy
lately and the posts have been getting away from me a bit. 

Aoife

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Date: Thu, 19 Nov 1998 01:03:38 -0500
From: Stefan li Rous <stefan at texas.net>
Subject: SC - Sausage/Powder Douce

Morgan MacBride said:
> The smoked sausages came out wonderful (for those interested, I ended up
> using 8 lbs of pork shoulder to 2.5 lbs lard and bacon fat) if a little
bit
> salty.  Plastic coke bottles work wonderfully as disposable sausage
> stuffers/funnels if anyone else out there is thinking of doing some
sausage
> stuffing.

Thank you. This is a wonderful idea and much cheaper than the metal meat
grinders/sausage stuffers I saw advertised. This sounds especially good
for someone who would like to try sausage making but doesn't know if they
want to do a lot of it.

Stefan li Rous
stefan at texas.net

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