sausage making :: essays research papers

Making Sausage...The Steps to FollowWash your custody please1. Wash the core group in the sink with cool water, pull up stakes to drainCut the meat into smaller cubes, trim any repletion gristle/sinew/connective tissue.2. Grind the meat (be careful with your fingers), if thither are problems with the grinder, contact your teacher..Keep these hints in mind -1. dont force the meat through the grinder - it will grind at its own ill-use2. you may have to stop grinding the meat to clean the discs and the marque occasionally, as there may be sinew caught around the firebrand3. Using the food processor - chop onions if necessary4. Prepare your garlic - clean the heads of garlic (outside covering off), and break into individual cloves.Determine beat of garlic to add household in food processor, add 1 cup of waterprocess until minced5. Using a large bowlful/pot/roaster , combine your recipe ingredients. It is critical that the ingredients are thoroughly mixed. enforce your hands. Take turns within your group, if your hands get too cold.6. To test your miscellanea - make a sample meat patty and fry it in a frying pan. Determine if any more seasonings are required. call in - your seasonings will become stronger with time. DONT OVER DO IT7. Place one blimp causa on the sausage tube that has been installed on the grinder. Place rock oil into the casing as well as on the sausage tube. Place the casing on the tube.8. Gradually add the meat mixture into the birdfeeder compartment of the grinder. Tie a knot in the sausage casing afterward some meat has come out of the sausage tube. When the sausage contact has reached the desired size leave 4" of empty casing, cut the casing and secure with a knot.