Search found 193 matches
Grinder
99 bucks, anyone have one? Plus since it is a #12 (I was in the Northern tool store and had the box open) I noticed it looked like a standard grinding plate that could probably use other larger plate holes. Largest one was too small. I also can get 20 bucks off that price also. 79 plus tax. What do ...
- Fri Oct 25, 2013 16:58
- Forum: Hyde Park
- Topic: "Sheep casings"
- Replies: 1
- Views: 4120
"Sheep casings"
Just one of those rant days. Originally from Buffalo NY (7 years ago) was going to buy some sheep casings while up there at the Sausage Maker. Price is out of sight. 54 bucks for 20-22 mm casings. OK so I bring back with me 10 lbs of Sahlens Natural Sheep Casing hot dogs. Here in Buffalo this is the...
- Thu Sep 19, 2013 18:13
- Forum: For beginners
- Topic: Stuffing 22 MM casings
- Replies: 8
- Views: 5839
Oh Yeah, We WILL be doing this differently next time guys. Hell got up at 6;30 and finally got sausage in smoker at 12 noon. Wife not happy, had kitchen for 5 hours. Packed 25 lbs and it will take 2 batches in smoker. Made it to take up back to Buffalo with me. My 3 sons love this stuff, the hotter ...
- Thu Sep 19, 2013 14:38
- Forum: For beginners
- Topic: Stuffing 22 MM casings
- Replies: 8
- Views: 5839
Stuffing 22 MM casings
Hit the wall fellas, Making pepper snacks and using a #10 hand grinder for stuffing. Made hundreds of lbs of polish in 32-38 mm casings with no problems. Having a lot of problems right now with this project. Did it once before and had no problems stuffing the calogen casings. TODAY it is a problem. ...
- Mon Sep 16, 2013 01:35
- Forum: Smoked pork products
- Topic: Canadian Bacon "al la Krakowska"
- Replies: 41
- Views: 36189
Ray, I think the bacon is going to be my next project. Going to try it with a pork butt. Haven't a clue where to get pork bellies down here in Florida and I do not want to buy a 40 lb case. This is the restaurant capital of the world, (Gulf Coast Florida) NOBODY cooks, lol Going up north for a month...
- Sun Sep 15, 2013 22:50
- Forum: Smoked pork products
- Topic: Canadian Bacon "al la Krakowska"
- Replies: 41
- Views: 36189
- Sun Sep 15, 2013 02:59
- Forum: Smoked pork products
- Topic: Canadian Bacon "al la Krakowska"
- Replies: 41
- Views: 36189
- Sat Sep 14, 2013 15:53
- Forum: Smoked pork products
- Topic: Canadian Bacon "al la Krakowska"
- Replies: 41
- Views: 36189
Now for a Ross homemade bread / roll or a Bob K rye bread............................... Guess what we are having for lunch today, Ross I do not have any lard so I just winged it. Cut off stings while still hot. Just wonder if bacon fat would work? Boneless pork loins were $1.50 a pound roughly a 40...
- Sat Sep 14, 2013 04:23
- Forum: Smoked pork products
- Topic: Canadian Bacon "al la Krakowska"
- Replies: 41
- Views: 36189
Just got done, 13 hours later, had to slice off and end Chuckwagon. Just a little too salty BUT it will be noted, still wife likes it and so do I. It IS hot with all that pepper but it should be superb in a sandwich on rye bread or frying right next to a couple of eggs. Really came out excellent. Ju...
- Fri Sep 13, 2013 18:54
- Forum: Smoked pork products
- Topic: Canadian Bacon "al la Krakowska"
- Replies: 41
- Views: 36189
Yeah Ray I rolled it, The only thing with the chicken was I did not use olive oil, I used straight peanut oil and threw some fresh parsley sprigs with the ham and cheese. I really kept together well. We liked it. just don't overcook it like I have done before, Our guests thought it was excellent. Go...
- Fri Sep 13, 2013 15:54
- Forum: Smoked pork products
- Topic: Canadian Bacon "al la Krakowska"
- Replies: 41
- Views: 36189
CB Going In
Well we are underway, just went in. Too much pepper Chuck wagon ?
- Fri Sep 13, 2013 06:43
- Forum: Smoked pork products
- Topic: Canadian Bacon "al la Krakowska"
- Replies: 41
- Views: 36189
- Thu Sep 12, 2013 15:40
- Forum: Smoked pork products
- Topic: Canadian Bacon "al la Krakowska"
- Replies: 41
- Views: 36189
Gotcha, I do not have the stockinette so I will use the butchers string. Thank You CW and Ray, I really appreciate ALL Your help.. Got company coming over in a couple of days and besides breakfast I want to make some Chicken Cordon Bleu with a couple of pieces of CB in it instead of ham. Got a recip...
- Thu Sep 12, 2013 13:00
- Forum: Smoked pork products
- Topic: Canadian Bacon "al la Krakowska"
- Replies: 41
- Views: 36189
- Thu Sep 12, 2013 12:24
- Forum: Smoked pork products
- Topic: Canadian Bacon "al la Krakowska"
- Replies: 41
- Views: 36189
Vinegar
Thanks again fellas but another question popped up. I see the stockinette and the butcher twine used to keep the product supported. I will be using butcher string for my 4 pieces of Canadian bacon. The Kutas book mentions to soak the stockinette in vinegar for easy removal of supporting method upon ...