That is a great price. I'm hoping to get a barn clean out subject hog (bad foot, little smaller than market wt, etc) in the next couple weeks from the plant my friend works at now. They go for $200 and are 75-80kg. Current live prive for a market weight hog went up from $170 to $330! Grab it up when...

Those look fantastic. Were the pork loins whole Cryo vacd or from a butcher? Nice looking loins.

Thanks Chris. I will be putting it into 90mm waterproof casings and poaching.
I have a fair bit of hocks, feet and a head so gelatin should be good! Going to put a fair bit of fresh garlic and Fresh ground black pepper.

https://i.imgur.com/h0bNgzM.jpg?1 https://i.imgur.com/UL5Lbxf.jpg?1 What do you do when the weather is rainy and you are stuck indoors? You make salceson! This is a "salceson wyborowy", made only the leaner pieces of meat from a pork head, pork hocks, and a beef tongue. Broth used in the final prod...

Boy you have that right Chris! After working in a few small shops its far from professional, but they hold up for common home use. I also want to buy one of the tenderizer attachments. I love making cutlets from wild game. When I had access to my friends small shop I would always make about 30 pound...

Cabela's just put grinders on 100 off so I ended up buying the 1hp #22 this afternoon. It will also connect to my mixer and I can get a tenderizer attachment.
Thanks for the offer.

Looking to go to this grinder from my Omican 12. Was looking at the Cabelas 1 3/4 hp Carnivore but it gets bad reviews and has an odd size plate. If not this one then the Cabelas 1 hp 22. I'm leaning towards the LEM for the 5 yr warranty and the proven quality. Anybody actually have one?

We got snow last night here in Alberta in THe Mountains!

Hey fellas, been hankering for some Mennonite Farmer sausage to make a classic Mennonite soup I used to eat in Northern Alberta. The soup was called Summa Borscht, basically a cream of potato soup with lots of fresh dill and chunks of Farmers sausage. Red and AlbertaEd probably have had some in the ...

I smoked it for 2 1/2 hours. The fire was basically smouldering to keep it at 165f. I think I should have had the chimney damper open more to let out moisture and also some smoke. Just used regular cheese and cubed it up. It turned out awesome. I use a hi mountain jalapeño salami mix. It's the only ...

The offset smoker really generated a lot of smoke. I used birch and oak and the smoke flavor is a little over powering strong. Will need to try charcoal and just a few blocks of hickory maybe.

you bet, good old chuck steak and pork shoulder. Traditional bratwurst is 100% pork so I wouldn't go more than 50% beef.

Ended up with a fair bit more trim that I thought in the end. Still had a fair bit left over so ended up with 40 pounds of nice burger as well.

For my wild bratwurst I use 50% deer and 50% pork shoulder. You don't often put "fat" in sausage by itself except for things like dried salami. If I have real lean pork like loins I will add pork belly trim which has more fat in it. For Bratwurst pork shoulder (Butt) or boned out picnics will work g...

Ended up with 4 different sausages and 40 pounds of Burger! The old silent cutter worked great today too.