Thanks For Your Sausage Making Information
Sorry it's not about bbq but I learned a lot from your sausage making tips.
I made homemade sausage (Filipino/Philippine version) last week, when I cook and tasted it, it's kinda not juicy for me so I'm researching how to make it juicy.
Maybe my fat is not enough, or maybe it dries up upon cooking. Usually, I cook it in little water till dry then add the oil.
Fast forward, I met your page/site. And it's my first time to read everything lol. I skip to recipe always.
I think I pinpoint my mistakes - the temperature!
I use the 70:30 ratio coz I followed the recipe, but it was bought from the butcher (didn't Grind by myself) , and I didn't buy it myself so I didn't see if the ratio was correct. It's not cold also when I started making it. Didn't chill it, I mix it right away, then stuff it right away.
Maybe next time, I will chill the meat first until cold, then use cold liquids in mixing the ingredients, chill it before stuffing.
Well, I hope you can try our sausage.
Our version of sausage here in the Philippines is sweet type and small, but it depends on the region too. Main ingredients are pork lean meat, pork fat, spices are lots of fresh garlic, ground black pepper, anisado wine, pineapple juice, salt, sugar, curing salt.