Search found 186 matches

by two_MN_kids
Tue Sep 11, 2012 07:16
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 251834

Project B - Kabanosy

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 ...
by two_MN_kids
Sat Sep 08, 2012 05:11
Forum: Smoked pork products
Topic: Fast and Easy Ground Meat Bacon
Replies: 19
Views: 14705

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...
by two_MN_kids
Thu Sep 06, 2012 03:44
Forum: Hyde Park
Topic: what happened
Replies: 6
Views: 2680

They're not gone, they are here:

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...
by two_MN_kids
Thu Aug 30, 2012 22:16
Forum: Other products
Topic: Re-freezing Chicken?
Replies: 3
Views: 2479

Re: Re-freezing Chicken?

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...
by two_MN_kids
Thu Aug 30, 2012 22:08
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 251834

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...
by two_MN_kids
Thu Aug 30, 2012 03:22
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 251834

Recipe #2: Kiełbasa Biała Surowa (Polish "White")

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...
by two_MN_kids
Thu Aug 30, 2012 02:57
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 251834

Recipe #2: Kiełbasa Biała Surowa (Polish "White")

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...
by two_MN_kids
Tue Aug 28, 2012 04:32
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 251834

Recipe #1

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...
by two_MN_kids
Tue Aug 28, 2012 04:14
Forum: Sausages
Topic: [USA] NorCal German Bockwurst
Replies: 3
Views: 7854

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

Jim
by two_MN_kids
Mon Aug 27, 2012 13:37
Forum: Technology basis
Topic: Binder Question
Replies: 23
Views: 35503

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...
by two_MN_kids
Mon Aug 27, 2012 03:55
Forum: Curing chambers and Related Equipment
Topic: Think I found a freezer for a curing chamber
Replies: 11
Views: 10708

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

Jim
by two_MN_kids
Mon Aug 27, 2012 03:54
Forum: Hardware
Topic: My favorite stuffer
Replies: 85
Views: 64486

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...
by two_MN_kids
Sat Aug 25, 2012 03:13
Forum: Offal products
Topic: [USA] Chicken Liver Pate'
Replies: 16
Views: 17182

Sounds interesting, thanks for posting. I have everything but the chicken livers.
It's on the list!
Jim
by two_MN_kids
Fri Aug 24, 2012 20:07
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 251834

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
by two_MN_kids
Fri Aug 24, 2012 18:23
Forum: Other products
Topic: The many ways of chicken
Replies: 22
Views: 10270

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...