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Today we are making the South Italian Farmers Sausage.

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You can find a printable recipe here: [ Ссылка ]

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►OUTDOOR COOKERS
Smokin-It Bella's Cold Smoke Generator: [ Ссылка ]
Digital Smoker (I use the 4D WIFi): [ Ссылка ]
Kamado Ceramic Grill: [ Ссылка ]

►SAUSAGE & SALAMI STUFF WE USE
Natual casings: [ Ссылка ]
5 lb Sausage Stuffers: [ Ссылка ]
# 12 Meat Grinder: [ Ссылка ]
Stuffing Horn Cleaner: [ Ссылка ]
Butcher Twine & Dispenser: [ Ссылка ]
Small accurate Scale for spices: [ Ссылка ]
Large Capacity Scale (33 pounds): [ Ссылка ]
Custom Cutting Board: [ Ссылка ]
Sausage Pricker: [ Ссылка ]
Kotai Chef Knife: [ Ссылка ]
Thermapen ONE (meat thermometer) - [ Ссылка ]
Heavy Duty Vac Sealer: [ Ссылка ]
Ph Meter by Apera Instruments: [ Ссылка ]
Meat Slicer: [ Ссылка ]
InkBird Controllers temp & Humidity [ Ссылка ]
Dehumidifier Eva Dry 1100 [ Ссылка ]
Cool Mist Humidifier: [ Ссылка ]
Govee Temperature/Humidity Monitor: [ Ссылка ]
Iodophor sanitizer: [ Ссылка ]
Robot Coupe Food Processor (high end): [ Ссылка ]


If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: [ Ссылка ]



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Eric

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