certain binding agents can give them a spongy texture, what if any binder are you using ?
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certain binding agents can give them a spongy texture, what if any binder are you using ?
Attachment 31908Quote:
Originally Posted by scoped
Yeah hakf cup bread crubs and 2 eggs per kilo meatQuote:
Originally Posted by oneshot
half a cup of bread crumbs is a lot per kg, I don't add any bread crumbs. They will absorb a lot of moisture and probably account for the soft/spongy texture
i just finished mincing 15-20kgs of venison and 10kg of mutton, what should i add in the way of herbs/spices to make then nice? this is my first attempt at home made saussies.
Just remembered to get venison out of freezer, now as long as the wife remembers to take to the butcher tomorrow we should have some Yummy sausages by Friday.:cool:
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Picked up my patties last night, nice but not the best Ive had. The bar was set pretty high a few years back when my flat mate had a box in the freezer, theyd been done in Wakefeild somewhere I believe, bloody beautiful:P
jeez I'm getting hungry
Venison, bacon ends and spices, etc
http://i1304.photobucket.com/albums/...psf201a4f5.jpg
Venison, frozen pork roast and spices, etc
http://i1304.photobucket.com/albums/...ps63cf1fc9.jpg
Just make and taste small patties first, before you flavour the whole lot[emoji6]Quote:
Originally Posted by silentscope
Can't wait to get our beast done nice peace porterhouse steak would be nice and sausages and the rest yum.
If you soak the breadcrumbs in wine or milk first, I have found they work better. Squeeze out the liquid before adding to the mix.
Is that a Haagen in the background?Quote:
Originally Posted by screamO
Hell NO, Heineken:brzzzzz:Quote:
Originally Posted by veitnamcam
Ah was going to accuse you of being a man of taste :yaeh am not durnk:
