Speechless, agree that this is the best example of not only that primary bind but the whole sausage making process. Its now dropped into a Doc file and its label Tutorial - Must Read. If I can get to 75% as good a looking product as Kevin has there I'd think I'd won the lottery. Some thing to certai...

Morning aagin With CW Tips... 24. Having ground meat for sausage, we must remember the simple task of developing a "sticky meat paste" that sausage makers refer to as the "primary bind". Cold meat (just above the freezing point) must be mixed and kneaded well enough to develop the proteins myosin an...

Morning everyone (well those on those side of the world) CW you may want to slide this response out away from you Tips Topic, up to you. Guys and gals, Can I ask as a follow up to above [Another issue I had was, I didnt let the made up sausage sit and dry out in fridge before I packed. Any detriment...

Chuckwagon's 32 Sausage Making Tips To Save You Grief 27. If you have used vacuum sealing bags, you`ve probably experienced smashing sausages that have lost their shape. A simple solution is to place them into a deep freezer an hour before placing them into vacuum sealed plastic bags for longer stor...

Thanks Sambal Badjak.
So I'm not alone. Agree you are better able to obtain better flavours.
rgds Spud

Thanks everyone for the responses. I did do a batch and I did find the spices and flavours but not to the extent that you do when you dont have the meat in a casing. To tell you the truth I do think its "me". Should just wind my neck in and get on with it Doing a Big Guys Thai Chicken tonight and wi...

Have a question that keeps me awake at night. I have tried to search the Forum fior answers but cant seem to track down what I want. Example I'm finding is the spice quantities mentioned in recipes seem to disappear into the muixture and I cant fiond them when I do a tasting. I've adopted a double &...

Hi there Chuckwagon,
Yep we have been away overseas and presently doing landscaping etc so as to get Boss Cocky off my back, then its free time for me until the next project comes along.

BUT we are still alive and kicking.

Gezz forgot I was 21,,, dont I wish

Cheers Spud.

Hi to U all, we maybe small in numbers at the moment but times are changing. What a great thought you had when you started this one, bloody great crustyo44 Dont have a lot to contrubute at this time as not in Sausage / Smoking mode, Boss has me digging holes and home renovating but I'm never far awa...

atcNick,
Thanks for the input, have the Mavericks on the list.
These doesnt seem to have the probe problems that say the Taylor products do.

cheers Spud

Hi Ssorllih.
Have a stem one from my brewing gear which I was going to use for the cabinet temp, was looking for the probe type that I'd insert into the product for internal temp.

cheers Spud

Hi Guys Looking at remote digital probe types, seems there is a huge problem with keeping probes serviceable with most. Being the cautious buyer, was wondering just what everyone else is using or any tips on what to buy. Getting gear ready for smoker conversion from old chest freezer. cheers spud Pe...

Sorry Crusty044 May have been a little harsh with the BB but hey that what we call Guys from Qld. Anyway we are back and looking to get started again. Need to do a bit of reading to catch up on topics on forum and not make a fool of myself as I do have some questions. Might need your local advise on...

Extra Congratulations to the old snow shoveller. Great to see that your efforts and expert advice is being rewarded. Yep, back from the dark side & ready to get back in the saddle. Need to start with some really easy stuff, any suggestion appreciated. Have to ease back into what was once a familiar ...

Hi crustyo44. Sorry for the delay in posting a reply.... We are now back living in Perth and its been awhile getting sorted etc.. Yep I was in at the first opportunity to grab one of the ProQ cold smoke generators. Really are fantastic and will burn for a good time.. Not sure if they have reached Oz...