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Tag: sausage

By Slippery Salmon Bar & Grill Sauerkraut Ingredients: 4 heads of cabbage (roughly 2 pounds each will make 4-to 5-quarts of kraut to preserve) ¼ cup of red Hawaiian sea salt infused with Korean pepper powder (Gochugaru) ¼ cup kosher salt 2 tsp caraway seeds 2 sixteen-ounce bottles of water, as needed Additional Ingredients: Alaskan […]

Sausage Making By Tom Claycomb “Why make my own sausage?” you may ask. Here’s how I’d answer: If you shoot an animal and take it to the processor, your hunt is over. Processing it yourself wil

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