especially for grinding, as it makes the grind easier. I finished up this afternoon (Sunday) & cooked up a couple
of sausages plus a patty made from what was left inside the grinder/stuffer tube. It was really good with just a
little mild spiciness. The only issue is that the bulk is very sticky & hard to work with. Maybe after freezing/thawing,
it will be more pliable
In order to avoid a lot of questions, I’ll explain the 3 additional ingredients.
1. Encapsulated Citric Acid: Citrus acid with a hydrogenated cotton seed oil coating. The coating keeps the
citric acid from releasing during mixing & stuffing. It prolongs shelf life by lowering the PH of the sausage.
There is a slight tangy flavor that is covered up by using the Trehalose.
2. Trehalose: Helps to take the “wild” taste out of meat as well as eliminating “freezer flavor” & is a natural
sweetener & antioxidant.
3. Lem Cure: Can be used in making sausage, jerky, bacon or ham. It helps to reduce the risk of botulism in meat,
slightly aids the preservation of meat, & enhances the flavor of the finished product
INGREDIENTS
• Turkey – 80%
• Pork – 20%
• Seasonings
• Water
DIRECTIONS
1. Trim all fat & white skin from the pork & turkey & cut into grinder-sized pieces.
2. Grind the pork & turkey once with the medium grinder plate once.
3. Mix the seasonings in the appropriate amount of water as noted on the packet.
4. Mix the meats & seasonings thoroughly.
5. Stuff the edible collagen casings and/or the bulk tubes.
6. Cook & ENJOY!!!!
