I made a 12lb batch of the Kabanosy today. I started with two small pork butts weighing about 6.5lbs each. I recalculated the recipe for the extra 2 lbs. The grinding, mixing, and stuffing into 19mm collagen casings all went well. It took a little less than an hour to stuff all 75 feet of casing. I ...

I found a guy about an hour north of me that will sell pork belly to me for $2.49/lb. IF I buy a 25-30lb. box. The fuel cost for a 2 hour trip brings cost closer to $3.30/lb. Wish I had someone close to me so we could split the box! My sister lives in that town; maybe one time when they are coming d...

Hey Col. Big Guy, The duck posted a link for SAUSAGE PHOTO GALLERY (Without Original Recipes). :shock: To get to where you want to be from the main page, scroll down to the Forum Posts and look for the "For Beginners" entry. Click on it, then, click on the second subject line in there "Project B" PH...

After the sausage was processed and shrink-wrapped would it be safe to re-freeze the packs of sausage? RAY Ray, I poach all my chicken sausages a day after stuffing them, and then vacuum pack them for the freezer. Being precooked makes them a safe and quick snack for me or the grand kids. It's a sn...

I have been torn between this unit ($99.00) and the LEM 5 lb. with steel gears ($129.95) from Meat Processing Products John, I bought my 5# stuffer from TSM too many years ago, and I love it. BUT, it doesn't hold a 5# batch of sausage at one time. Fully loaded, the cylinder is less than 1/4 inch fr...

My choice for Recipe #2 is Kiełbasa Biała Surowa (Polish "White") I have made fresh Italian (Sweet and Hot) for several years, and just wanted the challenge of something new. The grinding, mixing, and stuffing was accomplished without any problems. However, the recipe called for a 1/2 inch plate, an...

My choice for Recipe #2 is Kiełbasa Biała Surowa (Polish "White") http://i1253.photobucket.com/albums/hh582/two_MN_kids/0829121514b.jpg http://i1253.photobucket.com/albums/hh582/two_MN_kids/0829121708a.jpg http://i1253.photobucket.com/albums/hh582/two_MN_kids/0829121724a.jpg We very much enjoyed the...

Yee Haw!!! Recipe #1 completed. I used about 13 feet of sheep casings 22-24mm. Problem areas: ● Had trouble with digital scale display not staying put. Always waving up or down. Hard to measure 0.5 grams of anything when scale moves +/- 0.6 grams. Just kept re-zeroing until I was satisfied it was st...

Well done, Kevin. They look wonderful, and very tasty. A true professional job!

Jim

Crumbling Hamburgers? Have you ever wondered why the burgers down at "Al`s Malt Shop" always keep their shape as well as their juices? And just where does that particular special flavor come from? Whenever many people make a burger at home, it crumbles and shrinks and the juices remain upon the gri...

Fantastic, Nick, Good Luck with the build. I'm still looking...

Jim

The very first stuffer I ever used was a borrowed ChopRite stuffer. Heavy son-of-a-gun! But it sure was versatile. It is used as a Sausage stuffer, Apple cider press, and even a lard press, and probably more that I don't know about. I only had it for one week, but I continue to look for one for myse...

Sounds interesting, thanks for posting. I have everything but the chicken livers.
It's on the list!
Jim

Jarhead wrote:Casing size and type for Hungarian Csabai and Chorizo?

From the shopping list: - 32-36 mm hog casings for Italian Sausage and Csabaii Sausage.

Perhaps the Chorizo can use these as well?

Jim

I have two mutant chickens in the smoker today. :twisted: Free range chickens from Iowa. One weighed in at 11 lbs. and the other at 7.5 lbs. :grin: I am smoking them for a brother-in-law, and wondering what he fed them, and how old they are! I also have a 12 lb. turkey for him, still in brine. I wil...