wittdog
Master Chef
Here are a couple of hints…these things work for me..you might not see the need but I found that things tend to go smoother doing these things…feel free to add your own tips as well..
Casings…when using natural casings..two days before I plan on using them. .I soak them overnight in water to get the salt off and make them more pliable…then the following day I flush and cut the casings to the desired length and tie off one end…this saves a lot of time when you start to stuff the casings.
When you are done grinding your meat…but a couple of pieces of bread in the grinder…it helps to clean out the leftover meat and makes cleaning the grinder easier..
When storing your blade and grinding plates but them in a ziplock bag with some uncooked white rice...that way they won't rust...
Casings…when using natural casings..two days before I plan on using them. .I soak them overnight in water to get the salt off and make them more pliable…then the following day I flush and cut the casings to the desired length and tie off one end…this saves a lot of time when you start to stuff the casings.
When you are done grinding your meat…but a couple of pieces of bread in the grinder…it helps to clean out the leftover meat and makes cleaning the grinder easier..
When storing your blade and grinding plates but them in a ziplock bag with some uncooked white rice...that way they won't rust...