Could you omit the cure #1 in this?

When I read that I take it to mean fresh, uncured pork belly. As for the "lean" part. . that's very subjective. But I would think a fresh belly that is on the leaner side. . .in comparison to others I guess.

I ended up buying a foot pedal and you are absolutely right. Thank you!

Here is my cousin's small business in Wisconsin as well

https://www.facebook.com/GabesSausageKi ... ItalianLlc

In Chicago there are some good examples of both new and old small shops currently going through a resurgence it seems: New: Publican Quality Meats : http://publicanqualitymeats.com/ New & Old :) : http://www.genessausageshop.com/ Old School: Andy's http://www.andysdeli.net/ Bobak's http://bobak.com/...

I'm trying to figure out what are the long thin casings I see used mostly by Germans. In Germany, they seemed to be quite common. Here in Chicago, I've only had them at German festivals as Bratwurst or Currywurst. Sometime advertised as meter long sausage. Similar to this. Would that be 20-22 mm She...

Thanks. If you don't have a dedicated stuffer, and don't want to re-grind, but stuff, can you put the ground meat through the grinder with no blade on it?

Hi, I've been making fresh Polish and Italian with my Dad and Grandfather for many years now. We always usually just cube up pork butt, add spices, let refrigerate for a few hours, then grind into hog casings. Only recently have I been exposed online to the methods of grinding first, adding more liq...