Well, if you are friends with Paul Bunyan or would like to enter the Strong Man contest, forget the vertical piston stuffer. On the other hand, if you are looking for a efficiency, potentially large capacity, and ease, then look no further than the vertical piston stuffer. Those horizontal bladder l...

This should be of some help:

http://www.wedlinydomowe.pl/en/viewtopic.php?t=5027

Well, I can't speak for all items in the grocery store, but if you are referring to your generic old stuff, it is usually the same story. For products like that, the goal is to drop the pH as quickly as possible to make the product stable and give it the longest shelf life possible. Drying is not re...

Chuckwagon had a great recommendation along with a companion site. Here is the link:

http://www.wedlinydomowe.pl/en/viewtopic.php?t=5498

I hope you are able to find a scale that meets your needs

Yes sir. I think I am going to pull one of your recipes from the forum and make it in your honor.

It's just the kidney. Although, that would give new meaning to finger food...

http://img163.imageshack.us/img163/966/firstpig004.jpg Uploaded with ImageShack.us Not the most conventional way to ring in a Valentine's Day, but we got our first pig today; a nice Berkshire. We have been butchering it all down to bellies, loins, etc. Now, it's time to get a few things rolling -- ...

I definitely see things through the eyes of CW. I also see a difference in the appearance of black pepper. More importantly, it looks like you either changed the density of your stuffing, but more likely it is that you changed the way you handled the sausage after cooking it. To me, the wrinkles in ...

Thanks CW. I am going to give this a shot in the next couple of weeks. We have a forequarter of beef arriving soon. I've wanted to make my own soap ever since the movie Fight Club came out, so this will be fun.

There is a pretty cool technique of using beef fat, especially tallow, as frying oil for french fries. It is a great method for steak and frites (fries) which is amazingly tasty. That way, you get all that beefy goodness into the accompanying potatoes as well. I can post a recipe if you're interested.

Thanks fellas! That is very encouraging. We have been busting or rear ends to do this the best we can and I think we are getting close. There was one point in the day when a lady said "I don't want you to feel pressured but when we saw this shop was opening, it became a big reason of us buying a hou...

Finally! After a year of developing this concept for a charcuterie & salumi shop we finally had an open house for people to come check the place out to see what we have built. It was a really exciting time and we had a great turn out of about one hundred people. Here are a few links to show some pic...

You guys are both right :smile: . As long as you have some serious ambition, persistence, coffee, and a little insanity -- you will be alright. Some smarts wouldn't hurt either. On Tuesday Carolina and I started working at 7:30am and finished at 3:00am Wed. Yesterday was a little easier working 8am ...

I will help however I can . It has been one hell of a process and we learned a lot along the way. Whether its HACCP or permits and licensing, don't hesitate to ask.

Like everyone else was asking, "Tell us more about what you have in the works!"

Count me in.