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Thanks Julia
So you mince 3 times using the big plate with triangle shape holes?
I believe there is an additive that can improve the texture but can't remember what it is called.
I am adding around 20% pure back fat when making Cumberland as the meat I have left is fairly lean, all...
Hello all. We had our first go at rearing a few weaners last year and really enjoyed the whole experience.
Had a few goes at making sausages but having problems with the texture, it is grainy. I am keeping everything very cold including the mincer and adding plenty of fat.
Any advice...
I wouldn't think there would be many midges around Forest of Dean. Saying that due to the wet mild winter and early spring the midge problem will be exceptionally bad this year.
We selling to forestry workers in areas of the UK who have never had midges until this year.
Here in Alston...
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