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Nisshead TD is on the money with Suet excellent and use your bigger plate to cut it up . Try a basic recipe first like 2kg of red meat 500gr suet 4 eggs and desert spoon of corn flower to bind and flavour with 2 big onions garlic qld blue pumpkin carrots if some are getting past their use by . Tip : mark the cutters to match the plates with a pin punch and only use in sets as this keeps the surfaces of both sharp longer .
Nice one, I think the mincer only comes with one cutter and 2 plates so I might get a second cutter. Cheers
Ok, quick update. The first batch is done. about 6kg of meat
1 type was Italian sausage and 1 type was Polish sausage and they are friging awesome.
These are per kg of meat:
Ialian salt 18 g 3 tsp.
fennel seed, full 3.0 g 2 tsp.
coriander 1.0 g ½ tsp.
chilli powder 1.0 g ½ tsp
Paprika 2 tsp
cold water 100 ml 3/8 cup
White polish
salt 18 g 3 tsp.
pepper 2.0 g 1 tsp.
marjoram 2.0 g 1 tsp.
garlic 2.0 g ½ clove
cold water 100 ml 0.4 cup
I have a cold smoke generator ordered and I'm going to convert an old oven into a smoker so I can do hot and cold smoking...LOL Should arrive later in the week so probably won't get a chance to do smoked ones this week
I also have my cure #1 and #2 so I can do dried and semi dried types as well :
Pics
Last edited by Maxhead; 9th September 2014 at 06:40 PM.
Originally Posted by dads tractor
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