Henno
Beermologist
- Joined
- 19/2/07
- Messages
- 644
- Reaction score
- 12
Have just finished making 5kg of snags. A few firsts for me. For a start I actually bought pork meat and fat and minced from scratch. I usually buy mince and run it through the fine plate before mixing in spice and stuffing. The other first was using colagen casings for the first time. We couldn't get much of this weird wrinkly dry stuff onto the stuffing tube so it took many reloadings to do the whole 5kg.
After all was said and done my wife aked me something that got me thinking. Turns out her mum in Japan had asked her when she had described a sausage making day to her. Question was how can we refreeze sausages? We had 90% defrosted the meat and buy the time we had mucked around running it through the course plate, adding spice and then the multiple loads of the colagen casings it was well and truly defrosted. My mum always used to tell me you could not refreeze meat. I know it is a bacteria thing and the cooler you keep everything the better. I haven't just made 5kg of botchulism snags have I?
Yours nervously
Henno
After all was said and done my wife aked me something that got me thinking. Turns out her mum in Japan had asked her when she had described a sausage making day to her. Question was how can we refreeze sausages? We had 90% defrosted the meat and buy the time we had mucked around running it through the course plate, adding spice and then the multiple loads of the colagen casings it was well and truly defrosted. My mum always used to tell me you could not refreeze meat. I know it is a bacteria thing and the cooler you keep everything the better. I haven't just made 5kg of botchulism snags have I?
Yours nervously
Henno