Absolutely more sausage and charcuterie! Focus on small batch/make at home (vs. making 20 lbs. at a crack) projects. If someone doesn't have a grinder, include directions/tips for using store bought ground pork to introduce beginners to making their own blends (not the best, but opens the door). I've got the equipment and make my own venison and pork based products, but when I first started years ago it was very daunting (shouldn't have been). Take the fear of making at home out of the equation.
Thank you... exactly why on this intro didn't even address grinding. My first restaurant I started my own charc program from the ground up, all OJT with some chef friends who were kind and helpful. Turned into an obsession and I miss having 30+ cuts of meat drying and aging 😂
That's great you're making at home... i'll put more of these on the agenda, thanks for the feedback.
Absolutely more sausage and charcuterie! Focus on small batch/make at home (vs. making 20 lbs. at a crack) projects. If someone doesn't have a grinder, include directions/tips for using store bought ground pork to introduce beginners to making their own blends (not the best, but opens the door). I've got the equipment and make my own venison and pork based products, but when I first started years ago it was very daunting (shouldn't have been). Take the fear of making at home out of the equation.
Thank you... exactly why on this intro didn't even address grinding. My first restaurant I started my own charc program from the ground up, all OJT with some chef friends who were kind and helpful. Turned into an obsession and I miss having 30+ cuts of meat drying and aging 😂
That's great you're making at home... i'll put more of these on the agenda, thanks for the feedback.
I forgot my manners. Thank you very much for posting your Italian sausage recipes.
lol no problem, that's why I'm here
If pork is Haram, can I substitute beef?
If abstaining for religion, you can try, just very diff flavor... may have to adjust spices and herbs but give it a shot and let me know how it goes.
If not... use pork