Loadingā¦
1
Took me 4 years to admit my grinder was the problem, not my sausage recipe
I kept blaming my spice mix for dry links until a buddy in Cincinnati watched me work and asked why I was double grinding through the fine plate straight into the stuffer. Turns out I was smearing the fat the whole time. Anyone else figure out their "recipe problem" was really a gear or setup problem?
1 comments
Log in to join the discussion
Log In1 Comment
fionak6321d ago
Four years of blaming paprika, huh?
3