I have a Kenmore fridge, manufactured by Woods (now defunct). Because I've started making sausage I have been paying attention to the actual fridge temperature. More often than not it is at 40 - 42F. I have installed a Johnson temperature controller but it is not working because I can't get the frid...

sausagemaneric wrote:6" or so of water in the casing

I'm trying to visualize this aspect of properly setting the casing on the tube. If the casing is laid out in front of the tube on the table the water will seeks the lowest point, ie at table level away from the tube. If so, I don't see the dvantage of the water.

I'm going to add some ingredients like anise and garlic and use zinfandel instead of water disqualifies me for B-2. My equipment is too cumbersome and the clean-up just too much of a chore for me to do small batches, I'll post the results in "Sausages" Let us know when you make your post to "Sausag...

CW the pace works for me but then I'm in charge of my own work schedule, although DW is loking over my shoulder :wink: I've made three batches of sausage in the past week so need to get down to eating it to create freezer capacity for more. The reading has not been a burden but then as a novice I'm ...

I'm really enjoying the B2 thread. In preparing for guests the next couple of weeks I have made a Bratwurst from prepared mix and Aidell's Iowa Sausage from scratch. I find it gets a little intense when stuffing as I have some difficulty getting the hog casing onto the horn and difficulty getting a ...

I mistakingly installed a high wattage lamp in a fixture. Fortunately we were not standing near it when the glass cover exploded. The pieces were so hot that they melted through the carpet. The fixture was in the garbage within the hour.

Big Guy wrote:get a new wife

Read my comment and your reply to DW - she howled with laughter

Before making the fresh sausage recipes in B2 I had to use up some ground turkey in the freezer. This would be my first sausage. 2 pounds (~900g) boneless chicken thighs and breast with skin, roughly chopped (you can also use just thighs only) 2 teaspoons kosher or course salt 1 teaspoon ground ging...

The same controller used to override a freezer temperature control should work for a refrigerator. It's a pretty simple affair- - turns the power off and on at a given setting. I bought mine at a home brewing shop. You should be able to find one on-line which will ship to Canada, hopefully without ...

As a Newby I have lots of questions - glad you experienced folks are so patient! I have used 2 differnet thermometers to check the fridge temp and find it at 40-41F. It's a Kenmore manufactured by the now defunct Woods Company of Canada. If I turn the dial to the coldest setting, the fridge freezes....

After each use, I wash my grinder plate(s) with soap and hot water, with a brush (or chopstick or toothpick) that will fit through the holes. Each hole needs to be cleared carefully. Somewhere here on WD, I read that somebody (Ross, seems like) dries the plates in a warm oven for a bit. (I use a to...

The plating on my Moulineaux plate has peeled off leaving bare metal which immediately rusts. While I can sterilize it before each use but I wonder if I shouldn't chuck it. It's a #5 but it has the tenons attached unlike most plates that have the notches matching with the tenons built into the housi...

A Sask moose would have some meat on it unlike a VI moose that would be kind of like the dog deer I remember in my youth around MT Doug. Ha! Mainlander jealousy! :razz: Besides you gotta get out of the Victoria area to see the real VI. And we all know Mount Doug is a hill. :grin: Ha! My f-i-l used ...

Yes, a bunch were brought here by homesick Newfies as pets, some escaped and are rapidly taking over the Island! :shock: We've got all kinds of non-native animal and plant life here, so why not moose? :grin: Well, that's wishful thinking. The moose was bagged in Saskatchewan, where the moose have m...

Good luck Ray! Wish I was coming along, even though I don't hunt. :grin: My bro-in-law bagged a moose last week in the first hour of the first day of the season and only 20 miles from his house. My dad processed it this weekend and I'm hoping that there will be some meat left for me when I visit in...