Blackriver wrote:I am looking for a good hog ring pliers does anyone have a suggestion of a good pair?

I assume you are using it for sealing larger collagen casings, try plastic cable clips - they are available in many sizes, can be pulled very tight, do not deteriorate and, what's more, they are cheap !

I haven't been very impressed with these. I have a Smoke Daddy. While they do generate smoke, the also generate a lot of creosote, so require a very thorough cleaning after each use. They're an all around pain-in-the-behind. The maze-type smoke generators are a better option, IMHO, they generate be...

Ross, being a self confessed tightwad, did you make, or (heaven forbid !) BUY the biscuits ?
Regards,
Gus

One thing stands out a mile - those people know how to live !

Bubba wrote:"from Bubba to Bubba"

You deserve it mate !

ssorllih wrote:Would a dough hook on a kitchen aid mixer do the job?

The paddle does a better job than the dough hook for small mixes Ross. Manual meat mixer is cheap to buy, works well, one negative, the CLEAN UP !

Heck no! It has always been my carefully considered presupposition, meticulously assiduous hypothesis, as well as my coldly calculated conjecture, that any liquid containing C2H5OH should be immediately and efficaciously propelled against the tonsils at speeds of up to .3084 meters per second in a ...

bake their garlic Hi Chuckwagon, That's an interesting thing to do. Recently I have been pulverising the garlic with water added and simmering it until a paste forms. This also lessens the raw taste of it, and mixes better into the meat as well. I like to remove the cores, especially if green, baki...

Thank you very much, Chuckwagon, Jan, and Bubba ! Like any cook, I am very happy that others have tried and enjoyed something I had introduced them to.
Regards, Gus

Dave Zac wrote:If you enjoy fresh dill, I think you will enjoy these little fellas.

Dave,

One of my favourite herbs too. I've never used it with pork, curious to know how up front the dill is in the recipe. Nice looking sausages !

Regards, Gus

Chuckwagon,

Thanks for that, a reminder of the importance and limitations of using salt.
Good question Dumoine and welcome!
I know people who even salt salt, and some, no, many, who without as much as tasting a dinner put in front of them automatically reach for the salt. Grrrrrrrr.

One 800g piece of belly couldn't fit into my brining container (already loaded with bacon-to-be) so, my like of Chinese cuisine, particularly the Peking Duck, led to this experiment. Marinated for 48hrs, smoke/cooked at 125 for four hours, served with simple fried rice, this was delicious. The marin...

Hi Snagman, I just had dinner and when I saw your good looking plate of food I was hungry again! :smile: That's a very interesting recipe, and more so interesting as you said in your last posting that the day after they were not as moist. Would like to hear how you prefer them next time with dried ...

Hi Snagman, I just had dinner and when I saw your good looking plate of food I was hungry again! :smile: That's a very interesting recipe, and more so interesting as you said in your last posting that the day after they were not as moist. Would like to hear how you prefer them next time with dried ...

Gus, Nice looking sausage. I'm really curious how the texture of the cooked sausage was. I ask because I have made a turkey apple sausage before (sauteed the apple first though) and the sausage was very "wet". I decided that next time I make it I would squeeze all the liquid from the apple first. M...