Would someone give me a good sausage recipe for these collagen casting, beef or chicken?
637764
There are tons of recipes out on the internet. Just google homemade 'the type of sausage you want to make' recipe. I only use the recipes as a guide. Some recipes I may add a little more spice, salt or reduce some. Some tips. 1. Make sure all ingredients and equipment are cold and stay cold. Sometimes I will stop half way through to put everything back in to fridge or freezer. 2. Before you case, cook a tiny big and taste to make sure the seasonings are good. 3. Make sure to allow at least a couple of hours of uninterrupted work.
637765
I have made my own sausage for a lot of years and tried a lot of different recipes. I now use Backwoods spices by Lem, they are really great and take all of the guess work out of the process. You can also purchase the spices in kits that come with everything you need including the cure and casings
637766
There are tons of recipes out on the internet. Just google homemade 'the type of sausage you want to make' recipe. I only use the recipes as a guide. Some recipes I may add a little more spice, salt or reduce some. Some tips. 1. Make sure all ingredients and equipment are cold and stay cold. Sometimes I will stop half way through to put everything back in to fridge or freezer.2. Before you case, cook a tiny big and taste to make sure the seasonings are good.3. Make sure to allow at least a couple of hours of uninterrupted work.
764943
I am not sure about the eggs and cheese but worth a try. Any meat can be used as long as it has been cooked and not raw.
734736
it depends on what you want to do. pure meat - can use soup botton. but rice and meat together, dont know how you are going to deal with it.but it does work well, i do love it
736361
This is what my husband says...I don't make sausage batches that large, so I don't know for sure. I think it would be difficult to get a quality mix when completely full because you don't want to overwork the meat. It can hold 25 lbs, but wont function as intended.
1104994
I'm not sure since I haven't tied, "regular gelatin obtained from grass fed cows". If you sell the product I'll try it out. I like what collagen does for me.
1323317
Home Sausage Making is the book i bought here on amazon,it has alot of info and some good recipes,i find alot of recipes online but mine are for pork and beef sausage hope this helps
2180352
The little booklet has recipes and there's recipes all over the web. It is pretty much the same length of time (either cut up or whole bird) as it takes in conventional oven perhaps a little less. My 2 dishes, chicken breasts and a 6 lb +/- roaster took the thighs a little more time, he was a huge roaster, the breasts came out very juicy and good. Working my way into more complicated dishes. Good luck.
1358444
around a chicken or a roast I have linked two together to go around a prime rib
140564
I have been giving a hypoallergenic multivitamin in the food every day and so far my shepherd has been doing great. Once every other day a give her a smallamount of plain yogurt and she loves this. I have not been giving ground meat/bone, I do give her the cooked liver from the chicken. Hope this helps
542969
Well, the ingredient is 100% gelatin, but I suspect you don't actually want the ingredients, you want to know what the gelatin is made from. It's pig and beef skin, as well as bones and connective tissue of those and other animals, like chicken and fish. The collagen is rendered from animal parts, and turned into gelatin via hydrolysis.
2028152
rub a little onto your steak before griling. yum yum Works well with roast beef also.
2009652
Both are good for all of the above. The red can will actually gel. The green can dissolves into hot drinks and makes adding gelatin easier for the above mentioned health benefits. Whenever I make bone broth I always add gelatin from the red can in order to increases the amount of collagen as it is not always easy to get enough when making your own.
1292058
natural beef flavor, magnesium stearate, silica, liver powder, stearic acid, microcystalline cellulose and under other ingredients: Type II Collagen: Total of 1500mg = Bromelain, papain, boswellia, feverfew, cayenne, tumeric and Proprietary New Zealand Marine Extract; 1 tab per every 30 lbs of body weight.
186515
Just what u see in the pic. It's also great for sausages. All kinds. Chinese chicken spicy any kind.
2188570
I've not tried browning in my magnelit. For cornish game hens I cook covered and baste it with butter about every half hour. I also use the roaster tp cook beef roasts up to 2-1/2 lbs marinated overnight with a Catalina French salad dressing, red cooking wine, celery, sliced onions, and parsley flakes. One drains the marinate, mixes in brown gravy mix, pours over meat again, covers and bakes 2-1/2 hours at 300 deg.F.
1223558
The beef you have to use a scissors or knife or some strong finger tips, but they are fantastic for training treats! Buy the chicken liver freeze dried and you will be pleased! I buy them too and I can break them with ease. Good luck.
1574180
Ingredients Sufficient Water for Processing, Meat By-Products, Beef, Chicken, Pork Liver, Ocean Fish, Rice Flour, Guar Gum, Potassium Chloride, Carrageenan, Potassium Citrate, Brewers Dried Yeast, Vitamins (Vitamin E, A, B12, D3 Supplements, Thiamine Mononitrate, Niacin, d-Calcium Pantothenate, Pyridoxine Hydrochloride, Riboflavin Supplement, Folic Acid, Biotin), Minerals (Ferrous, Sulfate, Zinc Oxide, Copper Proteinate, Manganous Sulfate, Potassium Iodide, Sodium Selenite), Choline Chloride, Vegetable Oil, Taurine, Iron Oxide. Analysis: PROTEIN (Min)8.00% FIBER (Max)1.00% FAT (Min)10.00% MOISTURE (Max)78.00%