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Sausage Making Weekend - What happens when an employee from the Sausage Maker with no sausage making experience gets to take equipment home and make sausage? A delicious weekend resulting in 15 lbs of Roasted Garlic Sausage and 10 lbs of Peppered Dried Sausage Sticks!
A Beginner's Easter Ham - A Step-by-Step tutorial of how we made two 11lb Hams for Easter Dinner. The Preparation, Curing, Drying and Smoking, with a succulent finished product. Helpful hints and tips to make the ham making process easier and hopefully more enjoyable.
Making Hot Dogs - For this walkthrough we made 20Lbs. of Delicious Hot Dogs. Learn to make great tasting hotdogs with complete control over what goes inside.
Dry-Curing Chamber - We converted a standard refrigerator into a Curing/Aging Chamber for Dry-Curing Meats. Taking you through each process and explaining why certain aspects included in the construction are important. Read through whole article before attempting this tutorial, it can be a rigorous project. Dry-Curing Salami - Whether you have a Curing Chamber (as in the above tutorial) or not, this article is an attempt to explain how to successfully Dry-Cure Salami in your home. It is currently in the process of being written.
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