Been cooking for years! And still I do stupid things like - not properly reading a recipe.
Therefore would like to remind everyone to read the reciped, get your ingredients out, read the recipe again, get your equipment out, read the recipe again.
So making my sausage today. All the meat is cut up and seasoned. Grinder is out, cleaned and chilling. All my liquids are chilling, hog casings soaking and smoker is prepped. Now in my head all I need to do is grind the meat as instructed, stuff into casings, put into the smoker for a few hours...wait..what's this step here I didn't see before... "Allow the links to set at room temperature for 3 hours..." WHAT? As it is it will take me hours to smoke all the links in batches, since my smoker isn't that big, I really don't need this 3 hour delay.
That being said, I will leave the casing in the water and stuff my sausage tomorrow, hang them and then smoke them. Arg. And yes I'll read the recipe again tomorrow
Therefore would like to remind everyone to read the reciped, get your ingredients out, read the recipe again, get your equipment out, read the recipe again.
So making my sausage today. All the meat is cut up and seasoned. Grinder is out, cleaned and chilling. All my liquids are chilling, hog casings soaking and smoker is prepped. Now in my head all I need to do is grind the meat as instructed, stuff into casings, put into the smoker for a few hours...wait..what's this step here I didn't see before... "Allow the links to set at room temperature for 3 hours..." WHAT? As it is it will take me hours to smoke all the links in batches, since my smoker isn't that big, I really don't need this 3 hour delay.
That being said, I will leave the casing in the water and stuff my sausage tomorrow, hang them and then smoke them. Arg. And yes I'll read the recipe again tomorrow