At least I survived it! Lol

I had not heard of "gutter oil" Red............Now that I watched the videos, I'm pretty certain the scorpions I ate on snack street were cooked in it!

Let's just say I'm not going back anytime soon................

Red, I was there about 9 times in 2013, between Beijing and Schezuan Provinces, and I can say I tried some pretty awful things. I was there so many times, I can say I have a hard time eating Chinese food out now. I will try anything once, BUT there is no way I'm eating any of that hanging meat.....W...

I don't have any specific information regarding Sao Paulo as I was in Belo Horizonte, but when I was working on a project in Brazil (9 trips in 6 months), I do not recall the bacon being overly salty...... As for recommendations, I would suggest getting to a Fogo de Cao, which is a churrascuria and ...

Alright, don't crucify me, but the grocery store sells Johnsonville or Ekrich Farms Cheddar Brats and I want to make some that are similar........I know, but my wife only likes these kind. I'm trying to determine how I should grind the meat, for example, fine, medium, or course grind? Grind once, or...

Ratsma, I opted for the LEM 5 lb. vertical unit. Yes, you can get one a little cheaper, but I bought it for two reasons........one, it has metal gears. Yeah you v Can get by with plastic, but for how long? Number two, the LEM model comes with metal stuffing tubes which in my opinion will cut down on...

Ray, I'm a rookie, and that was my first time using that 5lb. stuffer. I couldn't be more pleased.....it is more than adequate for what I'm doing. I imagine if you are making large batches, it could be somewhat of a pain having to reload, but the actual process of stuffing with the hand crank is sim...

Thanks Jan..... I had planned on using the already minced garlic that you can get in a jar at the grocery store. Do you think that you would steep that as well? Been a while since I been to Brisbane. I need to get back there....what a beautiful place! I could sure go for a meat pie about now... :mrg...

Thanks Ross,

I had planned on doing that, but had a couple other irons in the fire and got distracted....

Lesson learned and at least it wasn't a disaster...

Ed

Hey all, Finally got around to making some sausage for the first time this weekend with my new gear that I got for Christmas. I made up some Bratwurst and I think it was successful. Here we go: Ground up the meat; pork butt, beef chuck, and bacon - http://imageshack.us/a/img708/7803/groundup.jpg The...

Thanks guys.........sorry about my ignorance as I'm a rookie in the sausage world... :oops: I followed the link that Ross provided and that is exactly what I am wanting to make. However I did not realize that that type of sausage was fermented. I've seen lots of recipes posted on other forums that n...

Thanks guys...... Cranky, I'm referring to like deer sausage, which I believe would be hot smoked (i.e. not fermented). Wouldn't you just use Tenderquick or Prague #1? I'm just worried about putting jalapeno's in it, but all the sausage I have gotten before had what appeared to be fresh jalapeno's i...

Hi there, I'm looking for a little advice on summer sausage. I am new to the world of making sausage and want to make sure that I am doing it safely. There is always talk about botulism when using fresh ingredients in a cured smoked sausage. I am trying to figure out what I can and what I can't do w...