Search found 186 matches
- Wed Mar 19, 2014 22:40
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 297117
Chuckwagon wrote: Jim, your Krakowska looks amazing. Nice job pal! Thanks Chuckwagon! That first one was just a Kilo in size. We made it again a week latter; we took the leaner meat from two shoulders and two picnics, and still only got enough meat for 4.5 kg. Maybe we were being too fussy on the le...
- Mon Feb 17, 2014 03:46
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 297117
Jim, drying Krakowska is strictly optional. I like to hang mine for 3 to five days in a temp of around 6o°F with a bit of humidity. The traditional recipe for Dry Krakowska calls for poaching the sausage and then drying at that temp for a couple of weeks until a weight loss of 33%. It is then given...
- Mon Feb 17, 2014 03:40
- Forum: Offal products
- Topic: Salceson with lemon
- Replies: 6
- Views: 12807
- Mon Feb 17, 2014 03:31
- Forum: Sausages
- Topic: [USA] Cactus Jack's Kabanosy
- Replies: 14
- Views: 15969
- Mon Feb 17, 2014 03:24
- Forum: Hardware
- Topic: Possibly, the perfect vacuum sealer for us regular folk.
- Replies: 41
- Views: 42839
The VacMaster VP112 really is the size of a microwave. The manual said the largest bag it can handle is 12" X 13". But, I haven't found one larger than 10" X 13". It's really quite a machine! The first time I used it I thought it was broken, right from the start. My only previous experience has been...
- Sat Feb 15, 2014 19:44
- Forum: Hardware
- Topic: Possibly, the perfect vacuum sealer for us regular folk.
- Replies: 41
- Views: 42839
My ARY VacMaster VP112 was just delivered to the house. I ordered it on Monday as soon as Uncle said I had money coming back. I ordered it from http://www.webstaurantsto...CFTRo7AodCU4AUA . Yeah, it was that price! Free shipping on the unit itself, but paid shipping for the box of 8" X 10" bags that...
- Sat Feb 15, 2014 19:00
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 297117
Thanks Chris. I have never done a show-meat sausage like this before, and was surprised at how simple it was. It was also the first time I used the food processor to emulsify meat for sausages. The stuffing process will definitely need to improve. I have a large SS horn, maybe 1 1/8" ID. It would ha...
- Fri Feb 14, 2014 18:44
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 297117
Anybody else make Krakowska yet?
Greetings all, I haven't posted much in the past several weeks, but I've been keeping up with my reading, and enjoying the banter between Duk and Chuckwagon! Jean and I have been very busy since early December, processing frozen venison trim into sausages and other products. Of course, the extra por...
- Sun Jan 19, 2014 20:51
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 297117
Not sure where to place this; maybe here in Project B2 is a good spot. On page 16, Chuckwagon writes at length about several of the nasty bugs we need to be aware of in this hobby. Most of those names I can't even pronounce, and I'm still struggling with the different categories they fall under. But...
- Sun Jan 19, 2014 19:48
- Forum: Hardware
- Topic: Possibly, the perfect vacuum sealer for us regular folk.
- Replies: 41
- Views: 42839
Arrgg! Our third FoodSaver bit the dust. Three machines in maybe ten years is just plain frustrating! Checking on various options; nothing decided yet. I am definitely liking what I'm reading in here about the ARY VacMaster Pro 112 . I was also looking into the Weston Pro-2300 , but I do like having...
- Fri Dec 06, 2013 15:59
- Forum: Hyde Park
- Topic: Chuckwagon is one year older!
- Replies: 29
- Views: 16048
- Thu Nov 14, 2013 05:47
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 297117
I use a Bradley Digital SS six shelf smoker. I think it's at least four years old. I have never successfully used it to finish cooking any sausage after smoking it. On the three occasions I have tried, I end up with dry, unpalatable, pieces of jerky. Until yesterday, all my sausages were finished by...
- Mon Nov 04, 2013 13:01
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 297117
I am current on my reading, but behind by two recipes. I expect to be caught up by mid-week. The tip about adjusting the spacers on the grinder's feed screw (from another thread) sure made a difference. It seems to pull the meat through more efficiently, and I feel better knowing the plate is more s...
Hey Fred, I have the same grinder, but branded for Gander Mountain. I like it; it's a good grinder. I recently purchased an additional 1/4" plate and knife. My only concern is that it almost seems that there are too many washers on the back end of the screw. There is a nylon washer, a steel washer, ...