What exactly triggers sausage, especially larger diameter, to stall? We realize that with brisket or pork butt that it’s evaporative cooling so we wrap sometimes to stop that outcome, but sausage is already wrapped in a very casing. So why the stall?
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South Louisiana-Yes, it can be Scorching Yesterday at twelve:30 AM #fifteen Contrary to popular belief....You can find this type of detail as possessing the fat Much too cold for your grinder. In the event the Fats is too chilly, it receives shaved when pressed throughout the grinder plate holes and
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