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Posted on 1/21/21 at 7:57 pm to ldts
While you at Rouses get a pack of Green Onion Sauage Season from Deep South and add 2-3 bundles of green onions.
Posted on 1/22/21 at 10:23 am to gumbo2176
I am going to grab some of these to make sausage for the first time as well. I have a LEM #12 grinder that I love but I wont try and do stuffing with it. I plan to get one of those stand alone stuffers. Might look at the big mixers that hook to my grinder as well to mix it easy.
Posted on 1/22/21 at 11:04 am to NOLAGT
quote:
Might look at the big mixers that hook to my grinder as well to mix it easy.
I mix all my seasoning in my sausage by hand and it really isn't all that hard to do. You just have to make sure you're very thorough when doing it, but that only takes a few minutes of my time to mix and get ready to stuff the casings.
Posted on 1/22/21 at 11:07 pm to NEMizzou
quote:
pork steaks are super common in MO
Yep! Takes a lot less time than a whole butt. I like to get 3-4 of them about 1.5" to 2" thick and after smoking an hour wrap them up in foil. Of course dry rub goes on before hitting the smoker.
Posted on 1/23/21 at 10:41 am to gumbo2176
How much fresh garlic would equate to 5 tsp. granulated? That sounds like a great recipe, but I like to use fresh ingredients when possible.
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