Tag Archives: home cooking

Fresh Sausage Tutorial

Why make fresh sausage?  No cooking loss is taken prior to selling such product.  Water is added to fresh sausage; while moisture is normally dehydrated from charcuterie type items (meat products are sold by the pound and super high prices can be a deal breaker).  Fresh sausage is much simpler and less labor intensive to successfully… Read More »

Simple P & B Lunchmeat

Producing high quality lunchmeat or boiled ham at home is much easier than most people realize.  However, in the case making boiled ham it’s hard for one to find starting fresh pork leg at a worthwhile price because nearly all of them go for commercial further processing.  Finished hams are often allowed to weigh 10% more than the starting raw meat weight without requiring… Read More »