I really do have flat fibrosis 1 1/2" mahogany non edible casings. They had natural or mahogany...the mahogany was about $3 cheaper for 12(I think). I bought them at Buchheits, it's a farm store here in my town. They also have sheep casings. They were a little higher so I didn't want to try to learn...

Your bacon looks awesome and so does the bread!!!
How much does a belly go for out there?
Finally, today found a Boston Butt for 1.49lb

Steve

Well....Going to try Kabanosy for the third time in as many weeks tomorrow. I have used the same receipe in the 21mm size, the 2 1/2" size and the 1 1/2 inch size. I have made silly errors each time. The last time in the 1 1/2" size fiboris casings....I forgot to soak the casings (I was excited to t...

Wow! I have been screwing up Summer Sausage for sum 15 years....time to try something new. Those pics are awesome!!! Where do I get started on the fermented stuff? By the time I Get Chucks age I might have my fermentor built

http://i1345.photobucket.com/albums/p679/Carpster6/image_zpsefb22880.jpg http://i1345.photobucket.com/albums/p679/Carpster6/9f0a0ebf-e40c-44bd-a2e9-575d3afee25e_zps1b1936d6.jpg A little boudin to mix things up as I practice uploading pictures. I am using an iPad so uploading is different. I am tryi...

And hey, hey, Carpster! Lookin' good guy. Great photos and your product looks fine. All the work pays off after a few days drying & blooming eh? If.... you can wait that long! Good job pal!

Carp-al-tunnel says thank you very much!

Bob K wrote:Carpster

Photobucket is the easiest way.

http://wedlinydomowe.pl/en/viewtopic.php?t=5230

Even I can do it...sometimes
[url=http://i1289.photobucket.com/albums/b51 ... a9f7c1.jpg]Image[/URL]

Hey Bob, check out my photos on project B2 and thank you!!!

A couple Kabanosy pictures after 5 days of hanging!!!

Ready to bring to temperature. No smoke.....inclement weather!!!

Bob K wrote:Carpster

Photobucket is the easiest way.

http://wedlinydomowe.pl/en/viewtopic.php?t=5230

Even I can do it...sometimes
[url=http://i1289.photobucket.com/albums/b51 ... a9f7c1.jpg]Image[/URL]

nice!!!

I was woundering if it could be the oak making it seem to strong. Some of the southern boys can't handle it.

Capster, Doesn't that tell you anything? You are going to save money on casings and save time on stuffing. Just mix it up and make patties. I've got to agree with them, the taste is wonderful. I would make the patties ready and give them a short cold smoking session, just to up the taste again!!! C...

Quite so! Marianski takes pains to explain the difference between sausage and meatloaf and breakfast patties. If it isn't stuffed into a casing it is not sausage. It is just seasoned ground meat. I use several sausage seasoning schedules for ground pork that I use to stuff into peppers and mushroom...

Where do I learn how to upload pictures?

We made some 1 1/2 sticks today off the Kabanosy recipe because we love the spices. What was left in the stuffer we fried up, it was awesome. My 14 year old daughter and my 12 year old boy ate it like it was candy!!! My wife hardly got any, lol.