Dustin Dorsey
TVWBB Hall of Fame
1. Don't know if this technically would go under bbq or what. I've got the meat grinder attachement and sausage stuff for my wife's kitchenaid. Anyone have any experience with this? I'm not looking to get a dedicated sausage stuffer just yet.
2. I bought some hog casings online and they are made China? Do these things go through the FDA? Will they kill me?
3. I'm really wanting to make some central texas style beef sausage. I'm wanting a recipe with beef and lots of black pepper. I'm wondering if anyone could point me in the right direction there. Should I use brisket flat, chuck? Do I need to add fat, should I just use trimmings?
2. I bought some hog casings online and they are made China? Do these things go through the FDA? Will they kill me?
3. I'm really wanting to make some central texas style beef sausage. I'm wanting a recipe with beef and lots of black pepper. I'm wondering if anyone could point me in the right direction there. Should I use brisket flat, chuck? Do I need to add fat, should I just use trimmings?