"Crack Stick," That's great! Those look awesome! Another great video. You do a great job on your videos, and you run a clean operation. I appreciate how you always show the ingredients per kg.
Thank you. I'm glad you're enjoying the videos. I try to make everything as simple as possible for everyone to make a good quality product. Have a great day.
@@rickf.9253 For woodwork, I will still use feet and inches, when it simplifies the maths. For cooking, I insist on grammes, millilitres, pinches, dashes, smidgins and half handfuls.
No. Not at all. I just add it because I never know if I'm going to do it right away or for sampling my batches I add it so I can adjust the spice level.
I used 50% beef and 50% pork. In the description, there's a complete ingredients list for every kg used. This way you can make whatever quantity of meat you have available. Hope this answers your question.
@@ivokitchen33 1) Is the mohagany collagen casing edible? And 2) Can it be easily unwrapped / removed it one doesn't want to eat the casing? Great video thanks.
@SS-pi2yi the mahogany casings I use are edible as long as it says collagen you safe to eat them. And they are easy to remove as well once cooled down Thanks for watching. I hope I answered your questions. Cheers
"Crack Stick," That's great! Those look awesome! Another great video. You do a great job on your videos, and you run a clean operation. I appreciate how you always show the ingredients per kg.
Thank you. I'm glad you're enjoying the videos. I try to make everything as simple as possible for everyone to make a good quality product. Have a great day.
I have absolutely no time whatsoever for channels who give cups, tablespoons or teaspoonfuls of seasonings per 5lbs of pork.
@@Canalcoholic I agree! Metric is so much easier. Easy percentage calculations for a perfect blend every time.
@@rickf.9253 For woodwork, I will still use feet and inches, when it simplifies the maths. For cooking, I insist on grammes, millilitres, pinches, dashes, smidgins and half handfuls.
This was such a helpful tutorial! Thankyou
You're welcome. Thanks for watching
looks good IVO
like rick says another great video as always thx and keep them coming have a great day
Thank you, John. I hope you you have a great day as well.
Since you let them sit overnight, did you actually need the cure accelerator?
No. Not at all. I just add it because I never know if I'm going to do it right away or for sampling my batches I add it so I can adjust the spice level.
May have missed it, how many pounds did you use?
I used 50% beef and 50% pork. In the description, there's a complete ingredients list for every kg used. This way you can make whatever quantity of meat you have available. Hope this answers your question.
@@ivokitchen33 1) Is the mohagany collagen casing edible?
And
2) Can it be easily unwrapped / removed it one doesn't want to eat the casing?
Great video thanks.
@SS-pi2yi the mahogany casings I use are edible as long as it says collagen you safe to eat them. And they are easy to remove as well once cooled down
Thanks for watching. I hope I answered your questions. Cheers
Leave plunger alone