Cheese With Carl
Make Butter at Home - It's So Easy
Butter. It’s delicious, but it’s even better when it’s homemade. Luckily for you, it’s super easy! RECIPE: Ingredients: 2 cups cream ½ cup of keifer Flaky sea salt Special Equipment: Stand mixer with whisk attachment, dish towel Instructions: Mix two cups of cream with a half cup of kefir, cover it, and let it sit at room temp, anywhere from overnight to a few days. Scrape the cream/kefir mixture into a stand mixer with the whisk attachment. Start slow, but ramp up to full speed and let it go for about twenty minutes. You may want to cover the mixer with a dish towel, as there will be a lot of splatter. Once the mixture breaks, you will see solids (the butter) and some cloudy liquid- that’s the buttermilk. Drain off the buttermilk, and keep it of course- make some biscuits! Knead the solids together in a bowl of ice water. There may be a bit of buttermilk lingering around in that mass of butter which will make the ice bath cloudy while you knead. Change out the water a few times until the water remains clear. On a cutting board, mix in some flaky salt or any other flavorings of your choosing. Pack it in a butter bell, or load it into an air-tight container. It will stay fresh for a few weeks.
'Cheese with Carl' Cheese 101 - Brewed for Food Education Series
Ever walked into a cheese shop and got a little freaked out by all the options? Have no fear, our very own certified cheese professional Cara (aka Carl) is here to help! She’ll walk you through some quick tips to make sure you go home with great cheese and a smile on your face.
How to Build a Cheese Board
If you want to build a proper cheese board, here's a couple tips for you. Follow Carl's rules and you'll be quickly on your way to cheese board heaven. CARL’S RULES: Keep it to 3-5 cheeses Vary texture, milk type and style Bring your cheese to room temp before serving Eat lots of cheese Board #1: Bent River Camembert from Alemar Cheese, Minnesota Quadrello di Buffalo from Italy Gabriel Coulet Roquefort from France Midnight Moon from Cypress Grove in Arcata, California Board #2: Fresh Chèvre from Prairie Fruits Farm in Champaign, Illinois Harbison from Jasper Hill Cellars in Greensboro, Vermont Chandoka Cave Aged Cheddar from LaClare Farms in Malone, Wisconsin Bay Blue from Point Reyes Farmstead Cheeses, Point Reyes Station, California
Cooking With a Dad
'Cooking with a Dad' Walking Tacos - Brewed for Food Education Series
Regular tacos are awesome but Dad’s Walking Tacos are even better! Here's a simple recipe that is fast and easy to make and everyone can customize their taco how they would like it. Fewer dishes and an easy clean up is much appreciated and you can walk around the house, the yard, the block or anywhere else you like to walk and eat! Just remember the free hand should be carrying an extra Four Star Pils! Directions: 1. Place ground beef in a large skillet/non-stick pan over medium heat. Cook and stir until browned. Drain excess oil. Mix in taco seasoning and Four Star Pils and let simmer over low heat. 2. Cut any toppings, open bags of cheese, lettuce and place all other toppings in bowls/ramekins. 3. With the bags of chips still sealed, gently crush the chips. Open the bag and spoon in the beef, lettuce, tomato, cheddar cheese, salsa, sour cream, bacon or any combination of toppings you would like in the bag on top of the crushed chips. Serve in the bag with a fork. 4. Start eating and walking around EQUIPMENT: Skillet or non-stick pan to brown meat Mixing stick (Spatula) Cutting board and knife to cut toppings or a SLAP CHOP! Bowls and ramekins to put toppings in INGREDIENTS: 1 lb lean ground beef 1 package (1 oz) taco seasoning mix 4 package (2.5 oz each) tortilla, corn or any chips you like 2 cup lettuce, shredded 1 fresh tomato, chopped 1 cup cheddar cheese, shredded 1⁄3 cup salsa 1⁄2 cup sour cream hot sauce of choice 6 pack of Four Star Pils (1/2 cup for cooking, the rest for taco drinking!) 1 pack of bacon, who doesn’t like bacon on tacos? EXTRAS – Feel free to double the recipe if you have more than 4 people. Also, add any topping ingredients that you would want to put on your taco. Walk hard.
'Cooking with a Dad' Dad Waffles - Brewed for Food Education Series
For Dad’s Day, it’s time to “Treat yo self”, so I wanted to share my favorite beer waffle recipe. Grab that special coffee mug and put a little Bourbon County Stout in it to start the day, let’s make some waffles! Directions: 1. Preheat a waffle iron (NOT A COFFEE MAKER) 2. Combine flour, beer, butter, milk, egg yolks, honey, and vanilla in a large bowl; stir until the mixture is smooth. 3. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into batter. 4. Spray preheated waffle iron with non-stick cooking spray. Ladle the batter into waffle iron. Cook the waffles until golden and crisp. Serve immediately. 5. Use Bissel Bourbon Barrel Aged Maple Syrup on the waffles to kick it up a notch! EXTRA: Add any other toppings you might like on top of the waffles! EQUIPMENT: • Waffle Iron - I prefer a Belgian waffle maker so the waffles are thicker for this Dad Recipe • Serving plate • Bowls to mix stuff in • Spatula • Whisk • Spoons INGREDIENTS: • 2 cups self-rising flour • 12 ounces of beer (Yes, that much) - Bourbon County Stout or any sweeter stout/porter will do • 1⁄2 cup unsalted butter, melted • 1⁄4 cup milk • 2 eggs, separated • 1 tablespoon honey • 1 teaspoon vanilla extract • 1 bottle of Bissel Bourbon Barrel Aged Maple Syrup - DO YOURSELF A FAVOR AND BUY THIS REGARDLESS! • BACON, who doesn’t like bacon in waffles. • EXTRA’s - Use nuts like almonds, pecans and walnuts or even coconut shavings, berries and anything else you want to take the waffles to the next level
Epic Super Nachos Perfect for the Big Football Game
Cooking with a Dad's Mike Smith and Cheese with Carl's Cara Condon have teamed up to make Super Nachos for the Super game this weekend. It was a bad day to wear F*&# and B@$*% shirts. Crockpot Carnitas Ingredients: 4-5 lbs. pork shoulder 5 cloves garlic 1 tablespoon salt 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon black pepper 1 teaspoon oregano 1/4 teaspoon cinnamon 1/2 teaspoon cayenne pepper 1 tablespoon chipotle hot sauce (optional) Juice of 2 limes 1/2 cup orange juice 1 (12 oz) can of Goose Island 312 Urban Wheat Ale 1/2 cup salsa (less chunky one) Instructions: Place the pork shoulder in the slow cooker. Roughly chop the garlic and place in the slow cooker Rub it onto the meat to get as much garlic flavor as possible, but you could just toss it in, too. Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasonings onto the pork. Add lime juice, orange juice, beer, and salsa. Pour some directly over the top of the meat. Cover and cook on low for 8 hours. Shred meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily. Preheat broiler. Line a baking sheet with aluminum foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 5-10 minutes or until you get browned edges on the pork. Get ready to put on the nachos with our nacho cheese or eat alone. Queso Ingredients: 1 tablespoon butter 1 onion, diced 1 clove garlic, grated 1 cup milk 1 cup heavy cream Kosher salt and freshly ground black pepper, to taste 8 oz Velveeta, cubed 3 cups grated Monterey Jack cheese 1 cup grated Smoked Gouda (young) tortilla chips, for serving Instructions: Over medium heat, melt the butter and sauté onions and garlic until translucent. Slowly add the cream and milk, stirring constantly. Once the milk is warm, slowly add the cubes of Velveeta. Once completely melted, slowly add the rest of the grated cheese. Serve with chips, or use for nachos, or as a sauce for macaroni and cheese. Full recipe: https://www.ingrainmagazine.com/all-stories/big-game-carnitas-and-nachos
This Spicy Buffalo Chicken Dip Is the Perfect Party Snack
Cooking with a Dad's Mike Smith whips up a spicy buffalo chicken dip that's perfect for your Super Game watch party this weekend. Ingredients: 2 (10oz) cans chunk Chicken, DRAINED *or a Rotisserie Chicken! 2 (8oz) packages cream cheese, softened 1 cup ranch dressing ¾ cup Hot Sauce 1½ cups shredded cheddar cheese 1 bunch celery, cleaned and cut into 4’ pieces 1 box crackers or chips 1 stalk green onions, chopped Instructions: Heat chicken and hot sauce in a skillet over medium heat until the sauce is ingrained in the chicken. Stir in the cream cheese and ranch dressing. Make sure it doesn’t stick to the pan. Mix in half the shredded cheese and transfer to a slow cooker once melted. Sprinkle the rest of the cheese on top and cook on low until it starts bubbling. Cut up some green onion to garnish the dip. Serve with celery, crackers or chips of your choice! Full recipe: https://www.ingrainmagazine.com/all-stories/dad-recipies-buffalo-chicken-dip
'Cooking with a Dad' Mac n Cheese Hot Dogs- Brewed for Food Education Series
After a conversation with my daughter on how she loves hot dogs and macaroni and cheese, she suggested to combine them. Well, that sounded like a good idea to me, so here we go! I’ve combined a Beerchamel sauce that I’ve used in the past for the Mac n Cheese portion, with a true Chicago style steamed hot dog. Here’s to combining two dishes into one of my new favorite dad dishes! Cheers! Directions: 1. In a large pot of boiling (salted) water, cook the macaroni until done; drain in a colander and set aside. 2. Prepare Beerchamel. a. In a small sauce pan, bring the half and half and beer just to a boil. b. At the same time, in a second, heavy-bottomed sauce pan, melt butter over low heat. Stir in flour and whisk until combined. Let cook for two minutes. c. Remove from heat and pour in half and half/beer mixture all at once, whisking vigorously until smooth Return to stove and cook for 1-minute over medium heat, whisking constantly. Sauce will thicken. d. Season with salt, pepper and freshly ground nutmeg. e. You can add Chiles, mushrooms, greens, hot sauce, just about anything to your beerchamel. 3. Continue heating over low-heat and add in cheese a cup at a time, stirring until melted. Whisk in mustard or hot sauce (optional). 4. Fold in the cooked macaroni and salt and pepper to taste. 5. Steam the hotdogs in a medium pot for 4-6 min or cook hotdogs on grill, cut horizontal slats into them or use the hot dog spiral cutter so the mac and cheese get in the dog! EQUIPMENT: Small Sauce Pan Large, heavy-bottomed sauce pan Whisk Large Bowl Mixing stick (Spatula) Cutting board Cheese Grader Steam basket Medium Pot to steam hotdogs Hot Dog spiral cutter INGREDIENTS: Beerchamel -1 cup beer (312 Wheat) -1 cup half and half -1/4 teaspoon salt -2 tablespoons butter -3 tablespoons flour -salt, pepper and freshly ground nutmeg to taste Mac N. Cheese -1 lb Elbow Macaroni -4 cups sharp cheddar cheese, grated -2 cups gouda, grated -1 tablespoon Dijon mustard or hot sauce (Optional) 1 pack - New England Style Lobster Rolls or any split hot dog bun 1 pack - Vienna Beef Hot Dogs 1 pack of bacon, Bacon goes on everything. mac n cheese, hot dogs and mac n cheese hot dogs… EXTRA’s – Feel free to double the recipe if you have more than 4 people. Also, add any topping ingredients that you would want to put on your dog.
'Test Kitchen' Cooking with Beer - Brewed for Food Education Series
Cooking with beer can be fun and delicious! Here are three quick and easy recipes to cook with beer in unique ways that will impress all your friends and make your enemies jealous. EQUIPMENT / INGREDIENTS: *Vinaigrette - Citrus Salad* Equipment: Serving Platter - Beautiful blue platter Linens Salad tossers knife cutting board bowl Ingredients: 5 different kinds of orange citrus 1 ruby red grapefruit avocado red onion pistachio castelvetrano olives saison olive oil sofie sea salt black pepper *Beer - Steamed Mussels* Equipment: Dutch Oven Cutting Board Serving Bowls Linens Knife Ingredients 2 tablespoons unsalted butter 1 small leek, white and light green parts only, thinly sliced 1 small shallot, thinly sliced 4 medium cloves garlic, thinly sliced Kosher salt and freshly ground black pepper 1 cup hard dry cider or white wine - Sofie 2 pounds mussels (see note) 2 to 3 tablespoons homemade mayonnaise(see note), crème fraîche, or heavy cream (optional) 1 tablespoon juice and 1 teaspoon grated zest from 1 lemon 3 tablespoons minced fresh parsley leaves 1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted *Beer Ice Cream* Equipment: Medium bowl Heavy bottomed saucepan whisk strainer frozen mixing bowl ice cream maker serving bowls linens cute spoons beer glass Ingredients: 4 eggs 1 cup sugar 1 cup Sofie 1 cup heavy cream
Macarons for Your Mom | Test Kitchen | Ingrain
Wow your mom this Mother's Day with these delicious homemade macarons. She'll love you even more than she already does. Ingredients Macaron Shells: 150 grams (1 cup) almond flour 150 grams (1 ¾ cup) powdered sugar 110 grams egg whites divided 2-4 drops pink gel food coloring 150 grams granulated sugar 35 grams water Passionfruit Buttercream: 2 cups butter (softened) 6 cups powdered sugar 2 tablespoons Passion Fruit Puree 3 tablespoons Goose Island SPF (Saison Passion Fruit) Equipment: 2 pastry bags with round tip. Stand Mixer (optional) Food Processor (optional) Candy Thermometer Macaron templates (printed from the internet) Directions: In a food processor, combine almond flour. Process until fine. In a small bowl add half of the egg whites and the food coloring, stir until mixed. Add the colored egg mixture to the flour and powdered sugar mixture. In a mixer, add the remaining egg whites and mix to soft peaks. In a small saucepan over medium heat add the granulated sugar and water. Bring to a temperature of 244 F. With the mixer on high, slowly pour sugar syrup into the mixer with the egg whites. Add the egg mixture in thirds to the flour mixture and fold to incorporate. You’ll know it’s mixed properly when the dough falls in ribbons. (You can make a figure 8 while holding the spatula up.) Transfer the macaron batter into a pastry bag fitted with a round tip. On a sheet pan lined with parchment paper, pipe the macarons onto the parchment paper in 1½-inch circles, spacing at least 1-inch apart. Tap the baking sheet on a flat surface several times to release any air bubbles. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch. Preheat the oven to 300˚F (150˚C). After the macarons have rested, bake the macarons for 17 minutes, until the “feet” have risen and the macarons don’t stick to the parchment paper. Transfer the macarons to a wire rack to cool completely before filling. Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Add the powdered sugar and beat until fully incorporated. Add the passion fruit puree. Add the Goose Island SPF. Transfer the buttercream to a piping bag fitted with a round tip. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream. Enjoy, or for even better macarons, place in the refrigerator in an airtight container for 24 hours and then eat! Website: https://www.ingrainmagazine.com/ FREE magazine subscription: https://www.ingrainmagazine.com/subscribe-1 Follow us: Instagram: @ingrainmagazine Instagram: @gooseisland Facebook: https://www.facebook.com/GooseIsland/?ref=bookmarks Twitter: @gooseisland
How to Make Mouthwatering Beer Can Chicken
Combining two of our favorite things: chicken and beer, Christina Perozzi leads an easy "how to" on making mouthwatering, moist beer can chicken using 312 Urban Wheat Ale. It's the perfect recipe to help celebrate our favorite totally real made up holiday, #312Day. Ingredients 1 Whole Chicken (we used a 5 lb Amish chicken here) ½ c of my Dad’s All Purpose Seasoning* 2 tsp salt 1 16 oz can of 312 Urban Wheat Ale Directions -Preheat oven to 450° F and make sure that there is enough room for an upright chicken in your oven. -Dry chicken and remove any giblets. Salt entire chicken, inside and out, and let air dry in the refrigerator overnight (or at least 30 minutes). -Sprinkle entire chicken with All Purpose Seasoning. On a sheet pan, sit chicken upright on half full 312 Urban Wheat Ale can, and carefully put it in the oven. Watch the chicken carefully and turn while cooking to ensure even browning. -Cook for 45-50 minutes, or until juices run clear. *My Dad’s All Purpose Seasoning: -½ cup granulated garlic -½ cup granulated onion -¼ cup ground celery seed -2 tbsp black pepper
'Test Kitchen' Beer Braised Brisket - Brewed for Food Education Series
Ever wanted to cook a delicious smoked brisket without using any actual smoke? The answer: Sous Vide and Islay Scotch Barrel-Aged Beer. INGREDIENTS: ⅓ cup Coarsely ground black peppercorns ¼ cup Kosher salt 1 flat-cut or point-cut brisket, about 5 pounds 1 cup of smokey beer. We used Goose Island Islay Scotch Barrel-aged Imperial Stout EQUIPMENT: Sous Vide Precision Cooker 2 - 1 Gallon Freezer Bags - we used Ziplock Wire rack Rimmed baking sheet Meat Carver Cutting Board DIRECTIONS: Start water bath and heat to 155°F Rub the brisket liberally with salt and pepper. Double bag up the brisket in the freezer bags and add 1 cup of Goose Island Islay Scotch Barrel-aged Imperial Stout. Add to water bath when the water reaches temperature. Cook between 24 and 36 hours is ideal. Place the brisket on a foil-lined rimmed baking sheet with a wire rack placed in it. Set the baking sheet in a preheated 300°F oven, and cook until the exterior achieves a dark mahogany bark, about an hour. If your oven has convection settings, turn them on and set the oven to 275°F. You can also finish on the grill if you want to. Serve with dill pickles, sliced yellow onion, and white bread.
'Test Kitchen' Tiramisu - Brewed for Food Education Series
EQUIPMENT / INGREDIENTS: Ingredients BCS Coffee 6 large egg yolks 3/4 cup granulated sugar 2 ounces BCS coffee 8 ounces mascarpone cheese 1 cup heavy cream 1 teaspoon vanilla extract 7 ounces lady fingers Cocoa powder for garnish Equipment 8x8-inch baking dish Measuring cups and spoons Mixing bowls 4-quart pot and medium mixing bowl Large whisk Electric hand or stand mixer Offset spatula Serving plate Cute forks Beer glass / snifter
'Meat Jesse' Grilling 101 - Brewed for Food Education Series
The good weather is upon us and it’s time to fire up the grill. Here are some tips to ensure you have a successful grilling season. 1) Cleanliness is godliness! Always make sure you have a clean grill. Get rid of all of the ashes on the bottom of the inside of your grill. Ashes can build up and end up clogging your lower vents. 2) Don’t use lighter fluid! The last thing you want is your food tasting like that leaves your mouth feeling like you made out with a gas pump. Get yourself a chimney starter and get rid of that lighter fluid. *Propane still does the trick, but we self-titled backyard grilling “experts” prefer charcoal over gas. 3) Use both lump charcoal and charcoal briquettes. Fill the bottom of your chimney with lump charcoal, which burns fast and hot, then top it off with charcoal briquettes which burner cooler for longer. You know your charcoal is ready when it has a nice, white layer of ash. 4) If you’re using charcoal, always give yourself two heat zones; one for searing your meats and the other to rest and cook your meat through 5) Always check to make sure your vents are open; if you grill with closed vents you’ll end up suffocating your fire and killing your charcoal. Big fail. 6) Once your charcoal has been going for a while, softening whatever gunk was on your grates, get in there and scrape that stuff off. After it's nice and clean, lube up your grates using an oil with a high smoke point, like veggie or peanut oil. Recipe Ingredients: • 1.5 Inch New York Strip Steak (I said ½ inch in the video, so what.) • Salt & Pepper Directions: When your charcoal is nice and super-hot, it’s time to sear your steak. Place the piece of steak directly over the hot charcoal for about 3 min, then turn the steak by 45 degrees to get those sexy diamond shaped sear marks. (If you want some regular, square sear marks like the hand steak at the local all you can eat buffet, a 90 degree will do the trick. Yeah, I turned it 90 degrees on camera (5:22), so what? I’m a beer guy, not some mathematician.) Wanna know how to check the doneness of your meat? I prefer not to use the “palm of your hand” method your old uncle Carl taught you when you were at in his retirement community grill-out on spring break, ya dummy. Adults, go buy a thermometer and avoid getting salmonella! You’re welcome. Now that you’ve got that meat cooked to the perfect done-ness, it’s time to get it off the grill. Remember, it’s important to let that meat rest or you’ll lose all of your juices. Time apart only REALLY works when it comes to your meat. Give it a good 10 min rest before cutting into it. Trust me. There you have it, a grilling pro’s simple tips to ensure your next grilling session is a successful one!
'Meat Jesse' The Perfect Burger - Brewed for Food Education Series
Every city has their “famous” burger that is really not famous and, in fact, is only considered famous because someone added some terrible thousand island dressing and called it a “special sauce.” Truth. Here’s how you make your own soon-to-be famous burger that won’t ever be famous, so let’s just call it the “wishful thinking.” The most important parts of this burger is the REAL special sauce, the Ailoi (this is a rich man’s mayonnaise but it’s damn tasty and it’s worth the trouble) and the cooked beer onions. The onions, like your cousin Carl, are a lot better when beer is involved. Play with your meat. The old school thinking was to just let your meat sit and when it was done, it was done. The reality is that you want to move your meat around so it cooks evenly. Move it around, don’t feel guilty; just don’t ever, like f*cking, ever, smash the patties with your spatula. The burger gods will forsake you. Makes 4 double burgers The Setup: 2 pounds ground beef 3 teaspoons onion powder Sea salt and freshly ground black pepper 8 potato hamburger buns 2 tablespoons peanut oil 1 large yellow onion, chopped 16 ounces (2 cups) lager beer Oil or melted unsalted butter, to brush buns 8 slices American cheese Ailoi 1/4 head iceberg lettuce, shredded, to top 16 dill pickle slices, to top Cooking Aioli Recipe: 1 large egg yolk 1 small garlic clove, finely grated 1/4 teaspoon kosher salt plus more 1/4 cup grapeseed oil 1/4 cup good-quality extra-virgin olive oil Pinch of chipotle pepper 2 Tbsp fresh lemon juice Freshly ground black pepper 1. Wrap a kitchen towel, place into a saucepan; set a small metal bowl over (this will hold bowl in place). 2. Whisk egg yolks, garlic, 1/4 tsp. salt, and 2 tsp. water in metal bowl to blend well. 3. Whisking constantly, slowly drizzle in grapeseed oil, 1 teaspoonful at a time, until sauce is thickened and emulsified. 4. Whisking constantly, add olive oil in a slow, steady stream. 5. Stir in chipotle powder and lemon juice; season aioli with pepper, and salt. Burger Recipe 1. Form the beef into 8 identical 4-ounce patties. Dust with the onion powder and season with the salt and pepper. Cover and place in the fridge while you prepare the rest. 2. Heat the peanut oil in a pan over medium heat. Add the onions, toss to coat, and add 1/4 cup of the beer. 3. When the beer evaporates and the onions begin sizzling, add another couple tablespoons of the beer and scrape up any browning bits left at the bottom of the pan. Repeat the beer/dry/beer/dry process until the onions are dark brown and soft, about 15 minutes. Remove to a dish and set aside. 4. Preheat the grill to medium-high for direct heat. Clean and oil the grate. (You can also use a cast iron skillet on the grill to cook these babies) 5. The patties are quite thin, so cook them for 90 seconds to 2 minutes per side. 6. Top with the American cheese, close the grill lid, and let melt. Shouldn’t take much longer than 20 seconds. 7. Remove and let rest at least 3 minutes. Toast the buns in the meantime, brushing with oil or butter and grilling 20 to 30 seconds. 8. Spread the grilled onion on the bottom of the burger, ailoi on the top bun, top the patties with pickles and the butter lettuce.
'Making Sausage' Meat Jesse - Brewed for Food Education Series
Making your own sausage can seem intimidating, but why let the hairy-armed butcher down the street have all the fun playing with meat and hog casings when you can do it yourself? Now, you can get an expensive meat grinder that you’ll end up using twice every 3 years, or you can just get the sausage attachment for that sexy Kitchen Aid you HAD to have as a wedding gift that was probably only plugged in one time since you took it out of the box. Meat Jesse’s Pro Tips: ● Equipment must be kept cold at all times ● Always use natural casings ● Meat must be kept cold and cut into small chunks that will not clog your grinder ● Use cold beer as a meat lubricant when stuffing the machine ● When making pork sausage, use pork butt because pork butt is the best butt ● Don’t over-stuff your sausage Meat Jesse’s German Grandma’s Thuringer Recipe: 8 lbs (trimmed down to 6lbs) pork butt cubed into 1 ½” pieces 1 TBSP Coriander 1 TBSP Fennel 1 TBSP Marjoram 1 TBSP Thyme 1 TBSP Rosemary Salt, as needed, no less than 1 ½ TBSP Enjoy that meat!