certain binding agents can give them a spongy texture, what if any binder are you using ?
certain binding agents can give them a spongy texture, what if any binder are you using ?
Never argue with stupid people, they will drag you down to their level and then beat you with experience.
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
Never argue with stupid people, they will drag you down to their level and then beat you with experience.
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.
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"Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
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
jeez I'm getting hungry
"ars longa, vita brevis"
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.
...amitie, respect mutuel et amour...
...le beau et le bon, cela rime avec Breton!...
Ah was going to accuse you of being a man of taste
"Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
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