I hope you dedicate a new sausage stuffer to comb squeezing! I try to be real careful when I clean my verticle stuffer but I can always find a bit of missed grease on it somewhere. I do wonder how the honey would be affected if you picked up a bit of Listeria or E Coli from the stuffer?
Probably effected about as much as your next round of sausage. I'd have to say that even in the most cleanliest environments you will find bacteria growing. If you don't think this is true, then I would refrain from eating out anywhere except your own kitchen where atleast it's your bacteria.
Good enough. So what kind of sausages do you make? We make bangers, Italian, linguica, apple and maple. We also make summer sausage and pepper sticks. Gotta love home butchering!
I find presses,grinders,hand squeezing to be unnecessary
I use a table fork,scrape half the thickness of the comb off each side and let drain through a filter/cloth/strainer at room temp.
Why, it is what I do for all our dishes ... I call it the lick cycle prior to the dishwasher. I don't know if all sausage stuffers can go through the dishwasher though. Mine can't.
I'm not that fanatical about the meatless sausages. I normally use hog casings (like everyone else) but I have also used the collagen cases to make seafood sausages. Not sure if that qualifies as "meatless" but there again I'm not that strict with religious traditions. If some one is concerned with the meat in sausage they can use fiberous casings or hog casings and simply remove them before eating.
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