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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. tjj1133

    What to do with mini-blowouts in links that are drying

    I left all the links to dry and there was very little mold on any of the links after ten days and it was easily wiped off. I've already eaten the 4 with exposed farce (no mold at the ends) with no ill effects and they were delicious!
  2. tjj1133

    How did you find us?

    I found HBT thru a Duck Duck Go search for sausage making forums
  3. tjj1133

    Old retired chef, remodeling contractor and current dog boarder

    Hi there, The subject line covers the last 30 years of my working life. I've been boarding dogs for the last 12 years and it's been the best of those 3 careers but cooking has been a passion since I was helping my mom in the kitchen, tasting raw meatball mix at age 5.
  4. tjj1133

    What to do with mini-blowouts in links that are drying

    Yesterday I made a batch of Cacciatorini, a dried sausage, that is hanging now but there are a few links with small blowouts at the ends so the meat is exposed. Should I remove those and cook them now instead of drying them?
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