How To Make Bhang
I’ve got to be honest & say I was disappointed by the production of this series. It wasn’t what the initial ‘call for artists’ promo said and the review by @makingamark2 sums it up for me. I auditioned for this show but I wouldn’t audition again in its current format.
I hope the BBC reads and follows her advice. Subscribe and receive every post from Making A Mark via email. Review: Still Life - Big Painting Challenge 2018 - which highlighted the contestants and the scope of the challenge in the context of car crash set-ups and an enormous complex interior - which was not a still life! Review: Nature - Big Painting Challenge 2018 - which saw them in two teams painting dogs and trees.
Be sure to lay one edge of the flushed casings over the edge of the bowl of warm water they were in; this helps you grab them easily when you need them. 10 Slip a casing onto the stuffing tube (And yes, it is exactly like what you think it is). Leave a “tail” of at least 6 inches off the end of the tube: You need this to tie off later.
11 Add meat to the stuffer and start cranking the stuffer: Take the meat from the freezer one last time and stuff it into the stuffer. If all the meat will not fit, keep it in a bowl over another bowl filled with ice, or in the fridge while you stuff in batches.
Start cranking the stuffer down. Air should be the first thing that emerges - this is why you do not tie off the casing right off the bat. Remember to leave 6-10 inches of “tail” at the other end of the casing. Sometimes one really long hog casing is all you need for a 5-pound batch. When the sausage is all in the casings, tie off the one end in a double knot. You could also use fine butcher’s twine. 13 Pinch and spin links: With two hands, pinch off what will become two links.
Work the links so they are pretty tight: You want any air bubbles to force their way to the edge of the sausage. Then spin the link you have between your fingers away from you several times. Repeat this process down the coil, only on this next link, spin it towards you several times.
Continue this way, alternating, until you get to the end of the coil. Tie off the other end. 14 Hang the sausages, and prick air bubbles with sterilized needle: Almost done. Time to hang your sausages. Hang them on the rack so they don’t touch (too much), and find yourself a needle.
Sterilize it by putting into a gas flame or somesuch, then look for air bubbles in the links. Prick them with the needle, and in most cases the casing will flatten itself against the link. 15 Let dry an hour or two then chill: Let these dry for an hour or two, then put them in a large container in the fridge overnight, with paper towels underneath. Package them up or eat them the next day. They will keep for a week, but freeze those that will not be used by then.
Congratulations on the Purple Star and the LOTD. My son just got out of the hospital where he was operated on for an intestinal blockage and this experiment would be ideal for him to see how his intestines are working. Always was a winner, Congrats on LOTD and now featured on Squidoo LOTD Lenses.
