snakeoil wrote:for mixing sausage in a 5 gallon bucket

Have you tried it?

In the ham there are 3 major muscles. In beef they are equivalent to the top round, bottom round and eye round. The top round will be a large thick crescent, the bottom round is smaller and a trapezoid and the eye round is nearly circular and the smallest of the three.

Tripe has a totally unique taste.

We always stopped food and water 24 hours before slaughter.

When I was a kid on the farm We fenced a quarter acre for 2 or 3 and fed them mash and skim milk in the morning along with hay and apples and whatever they could forage. I don't recall what they got at evening feeding but we never restricted their food supply. My sister is concerned about her pigs g...

I am a firm believer in being exacting the first time I use a recipe. Some substitutions make a big difference and some not so big. I know that butt slab bacon is not the same as belly bacon however with a 4 dollar price difference I can adapt.

I have seen people completely change their statements in posts on other sites. One person asked if she could can turkey? My reply was "of course it is meat" . Then she added "and will you explain the process". That changes the question and make s my answer seem smart assed.

I have found it to be mildly irritating.

I have always considered bacon as a product and pork belly as a particular cut. So when we get the term FRESH bacon I consider it to be mixed terminology and the writer would probably call for cured and smoked bacon alternatively. For small batches I would use a skin side slab from a butt for a subs...

Should sucrose and dextrose be interchanged gram for gram ?

Hi Jan, American biscuits and British scones are practically the same I used about 1 cup 250ml for two cups of flour.

That pleases me. Bob K has always been helpful and a positive contributor to this group.

I have been making baking powder biscuits since I was a kid. Last night I tried a method I have seen others discussing. I used the normal 2 cups of flour, Tablespoon of baking powder, teaspoon of salt. But instead of adding fat I used heavy whippy cream as the source of the fat and the liquid. addin...

I have some Butt portions in the freezer. I am going to cure one and pack it raw into a 1½Pint straight side canned jar and put it into a hot water bath for about 3 hours @ 180°F and the refrigerate it. It will be pasteurized and stored cold and vacuum sealed.

High quality commercial meat slicers are very heavy and generally require two people to safely move them in and out of storage.