Rendering Beef Fat: What to Do with Leftover Chunks
If you’ve been rendering beef fat (tallow) and still have chunks left after 24 hours using the wet method, you might wonder … Read more
Using Deheated Mustard as a Binder in Sausage
What is the best binder to use when making sausage at home? Properly made sausage does not require a binder. Correctly mixed … Read more
Making a smokie without a smoker: How to with High Caliber Instructor Aaron McLaughlin
Home processing question for the sausage-making experts: A customer wants to make a Smokie without a smoker…Â They would like to use … Read more
