Meat Grinding; How to
A general rule of thumb is to grind lean meats two times. Grinding reduces the diameter of the muscle fibres to the … Read more
Mixing: How to mix for proper extraction
Lean muscle tissue (meat) contains several proteins that serve different functions. Myofibrillar proteins (muscle fibre proteins) are responsible for muscle contraction … Read more
Water – An Essential Ingredient
Water is essential for creating a “great” sausage batter, ultimately improving quality and consistency. By using distilled or filtered water, we can … Read more
How to prevent sausage from crumbling
Why does my sausage break apart and crumble when I cook it? Crumbly cooked sausage is usually the result of not enough fat … Read more
No Melt Cheddar Cheese
Q. How can I add Cheddar to my smokies and not have scalding cheese burst out on the first bite? A. … Read more
Golden Brown
Burning your sausage is the worst, especially when it is an original homemade batch. To cook a perfect sausage, you need to … Read more
