Still make them at least twice a year the old fashion way! http://i1206.photobucket.com/albums/bb445/jbk_101/th_100_3448.jpg Usually a two or three all day marathon when I do make them.:lol: At Christmas time I make enough to give lots of them to my Children (two sons and daughter) I have consider i...

CW's mind has been altered eating too many Sausages, Yes he is one year Older but surely not 39! :roll: :lol: Or is it that Mountain Air he's been breathing, that makes him feel like a stallion in heat :wink: I'm just going to blame it on the last batch of Sausage he smoked :shock: :mrgreen: Anyway ...

Hey All, Hope everyone is well and happy :grin: Today is National Vodka Day :grin: so Here is a Photo of some Flavored Vodka's that I am in the process of ageing :cool: http://i1206.photobucket.com/albums/bb445/jbk_101/c4f32356-0281-46cd-9225-74b8c0215f8f_zpsf9a14313.jpg All the fruit used to make t...

The soup sounds delicious, I am definitely going to try to make this one real soon! I have some dried Morels and a few dried Polish Mushrooms that will have to make it into the Ingredient list

Thanks for Posting
John

Greatt Tutorial for us rookies! I have a follow up question which is, would a final lapping with a Honing Stone be a good idea as a final step or be used instead of the final 1200 grit step?

Its for the best that the thread was deleted! I just want to add that However badly I want to shoot him an e-mail to express my displeasure with this idiot, Its just not worth the time or effort! I would instead prefer to spend my time expanding my knowledge in the art of making a quality sausage, w...

hey all,
A friend of mine posted this on facebook today and I thought I would pass it along here since it was approiate.



John

Go Chuckwagon,

Waterboy is an idiot! We all have had some problems in our past so what All that matters is your a great guy with a big heart and continue to help us learn Just keep your head high and continue to the great job that you do

Where on your side
John

Ross, Here is the Link to the Honey Cured Bacon Recipe in Question. http://lpoli.50webs.com/index_files/Bacon-HoneyCured.pdf From what I am reading it does not call the removal of the exudate since it is placed into a container and covered and rotating it every 2 days or so. How I was planning on do...

GrillenGlen,
Welcome to the forum And remember its more fun to play with your meat by hand then let a mixer do it for you
john

Hello All, Need some help and advise. I am wanting to try a new Bacon Cure Recipe and not sure which way to go on this one and want to be totally safe. Here is the issue. The recipe is one I found on the Len Poli site for a "Honey Cured Bacon. This recipe calls for 21.0 grams of Cure #1 (1 TBS.) for...

I have some aluminum mesh from a gutter cover. ...think I'll use that I've tried that and it will end up melting, that's why I went with a piece of hardened steel that had some thickness to it. I was a little harder to cut but worth the trouble I believe. The ideal material would be to use a Stainl...

Ross and Pat, Thanks for the advice, Unfortunately I am too well aware of the pitfalls with kickbacks etc. associated with table-saws along with various other power tools. I have had a few kickback incidents in my time that made me have to go change my underwear :smile: and safety glasses are a must...

Hello all, I'll go try to build one myself, if you don't mind. I think you said in an earlier post that it's 4" pipe, right I don't mind at all - This one is a 2 inch diameter pipe - I used a left over piece of pipe, had my hardware store cut and thread it for me and purchased the caps and any pipe ...

I forgot to mention that I used RedZed's :) recipe that he posted here for the Sausage. My version of Grandpa's Pork and Turkey sausage. 5 lbs of lean turkey leg meat 5 lbs pork butt and loin meat 1 lb back fat Cure 1 2tsp. Salt 40g. yellow mustard seeds 1tbs coriander 1tsp Caraway 1.5 tsp marjoram ...