Homemade Sausage Making

Thank God for Chuckwagon's bacteria teachings On Wednesday at the liquor store, it is seniors day 10% off. The gentleman behind the counter new I am a sausage maker. He began to give a marinade for beef. At the end he told me to stab the meat several times. He also saves the marinade and uses it twice. Although he freezes it is what he said. I did try to help him but too no avail. He is still alive and a young man. I surely did not think there was anybody who would do that. The marinade is called drunk and dirty. It has bourbon in it and looks good to me

'tain't worth it (operative word here:taint) to re-use a marinade or brine. At best, you'll get a stinky odor ("Wagon Breath??) which warns you to toss the whole thing. Worse: death. (WagonBreath Death?) Marinade & brine are cheap. Your family and friends will thank you.

I believe the figure to keep in mind is that about 10% of the meat's weight is absorbed when you brine or marinate. Toss the rest. Next time, don't mix up as much, and you won't be tempted to save it.

EL Ducko
At least when I go to the liquor store every Wednesday. I will try to educate this man. You should have seen the look on his face when I told him how dangerous it was to do this. His look was that I am wrong. Still can't believe it. Today is Wednesday so off to the liquor store.