Hi CW: I am looking at making your semi dried cured summer sausage. I am having a little difficulty understanding what you are doing with the pork fat that you cut into 3/8" dice. Do you leave it at 3/8" or do you grind it finer?
Kindly clarify,

Best Regards,

Bert,

Can I use 19 mm collogen casings for making Kabanosy or should I use natural sheep casings?

Bert,

I don't have a proper meat mixer for mixing my sausage until its sticky. I do have a Cuisinart stand mixer with a bread hook. Will this do the job?

Bert,

Count me in. I have made sausage before, but a group effort sounds like a real learning experience to me!!

Bert

Anybody tried these? Very nice and tender too!

Thanks for the help on this.
Best Regards,

Bert,

How do you find the list of recipes from our members?

Thanks,

Bert,

Contact these guys: mmis.ca they are the canadian distributors for the mondo products and they will provide you with recipes and how to information.

Bert,

Anyone here ever used one of these to marinade meat? Sounds interesting !

Bert,

Most sausage recipe that call for sage as an ingredient usually call for rubbed sage. The only product I see here in Victoria is sage powder. I don't think I would get the same result by using sage powder. I found a guy over in Vancouver who sells it by the kilogram(2.2 lbs) That would be a lifetime...

I live in Victoria BC, on Vancouver Island. I can't find rubbed sage locally. Any suggestions?
Thanks,

Bert,

Best all purpose rice-- " Par Boiled long grain rice" If you are after a flaky white rice that is consistent every time, give parboiled rice a try. Parboiled rice is not what it sounds like. It actually is a rice that has been put under pressure and has actually more nutrients that standard long gra...

Here in Victoria BC, we have some thrift stores, something like Salvation Army. I picked up one of these turkey roasters for $ 20.00. I plug it into the same PID controller that I use for my smoke house. Just set the desired temp you want and let do its job.
Bert,

No problem Allen: I am sure you will not have any problems with your background. This thing really works well! Once the you set the desired temp., the PID produces an algorithm in its ram and will maintain a very tight temp control.
Good luck with it.

Bert,

Hi Allen: If you buy one of these kits, I suggest that you get a PT100 probe like the one in this link: http://www.ebay.com/itm/Temperature-Control-Thermocouple-Sensor-Probe-1M-PT100-/120757567252?pt=AU_B_I_Electrical_Test_Equipment&hash=item1c1db63f14 Its more suitable to a smoker than the ones tha...