Guys This is meant as a comment not a criticism Here's a simple task for us all. Head back to the start of this Subject. Count posts that have zero to do with the Base Subject . As I said a comment only, if I offend I'm sorry. For all the beginners, can we keep to the subject....we feel intimidated...

I stand with you Ray. In my world if it smells of fish,,,, its fish. We support those that do the hard yards, say no more. All the chat here means didly squat, what do you think CW is feeling, guessing his biggest concern is for those that he hasn't finished training - sign of the real man that he i...

KB Boys & gals,
Just to log in that I have completed the Breakfast Sausage homework.
Look great, taste good, best I've made so far.

Hail the great CW

Spud OZ

One word - DISAPPOINTED. Lost for words What are we doing here people, as spoken by All those hours of great tutorials and words of wisdom you given to us all. I truly thank from the bottom of my heart. Didn't think it was broken as stated previously, Chained yanked, pissed someone off don't know, j...

I'm here ready to go. Have the shoulder now and just picked up the 24mm sheep casings from MBL. Also up to date with the reading assignments Boss√ . On the very top of where I typing this there are two photo attaching sights, are they flop in buzzards or are they CW recommended. Fotosik.pl and image...

Thanks CW for the very interesting technical tutorial of Miss Piggy. Have to say we here in, dear I say "a quite technical area" are really inpressed with that site. A lot of thoughts and ideas came together to produce that pictorial. Good on ya University Of Nebraska. U have convinced me that my le...

CW - have to confess up here. Pork I will be using is not a Butt but a small leg half. Bought 3 of the suckers going cheap and straight into freezer to await the start of this project. So I was thinking for the recipe of 1kg of meat wouldnt it be best to trim the meat from fat, weigh that then add %...

CW - maybe being a bit anal here. My pork is pretty lean, not much fat can be seen anywhere except about 1/4 under the skin. I say this as I want to be "precise 1st time up" have suffered dry and saw dust products in the past. Should I defat the meat and weigh it, add as required to get the 20+%. Sh...

Hi All. Sorry to be a pain, I see my free time disappearing by the minute. Can we have a "to buy list" or the page of Stan's Book (have them all) we are intending to use. Have the casings, Pork meat x 3 ready for three different Sausage. Process driven would be the way for me as I need to be coached...

A Big YES from this old coote.
Spud

Just a quickie.

How long do you take to get the possie organised.
I'm out of bounds come 27th Aug for 6 weeks.
Not really a problem just interested.

rgds Spud

Hi CW & Team.

Can I have a seat please.

Spud OZ

Hi RedZed. Not completely sure how the Fat will arrive. Know as you mentioned that its never in a Block as such, there are layers and strips. Need to take a serious look at usage/storage time as you suggested. Do know that I dont have the freezer space at present for that as well as finished product...

Hi Jan. Cant believe you can get Pork B/Fat. What I have been making isn't all that good at moment. Domestic Control isn't a fan at moment so have to lift my game, hence buying back fat. Should have done so when I restarted into the fold. Have to say there are some really great poster here and NorCa...

Experts that you all are, might I please have some of you collective wisdom. Have just ordered a supply of Back Fat, comes in 20kg Box, expect it to be frozen as well. My sausage making to date has been "experiemental & not as good as it could be" so my Domestic Controller tells me. I dont agree but...