Search found 56 matches

by eightysixCJ
Sat Mar 10, 2018 21:07
Forum: Hardware
Topic: Manual Vertical Suasage Stuffer ?
Replies: 31
Views: 20602

I use a 5# model like this stainless stuffer from Northern only with plastic gears. Used it for about seven years without any issues. I upgraded to stainless tubes and mounted it to a 1" thick plastic cutting board to make clamping and using it easier. I'm thinking unless you really crank it when it...
by eightysixCJ
Sat Mar 10, 2018 17:35
Forum: Hardware
Topic: Avantco Meat Slicers?
Replies: 34
Views: 15000

Cool! That's an even better deal!

Looking forward to your report. Thanks!

Tom
by eightysixCJ
Sat Mar 10, 2018 16:19
Forum: Hardware
Topic: Avantco Meat Slicers?
Replies: 34
Views: 15000

Avantco Meat Slicers?

Any experience/opinions with Avantco Meat Slicers? They look like they might be a better value than Slicers like Cabela's etc. for occasional home use.

Thanks,

Tom
by eightysixCJ
Wed Dec 20, 2017 18:40
Forum: For beginners
Topic: First Coppa (first anything really)
Replies: 13
Views: 7573

Looks beautiful Brian!

Tom
by eightysixCJ
Mon Dec 18, 2017 01:31
Forum: For beginners
Topic: First Coppa (first anything really)
Replies: 13
Views: 7573

soccerguy83 wrote:haha I have waited so long already to get to 30%, can I do another 2 weeks to get to 35% loss?? :razz: .
Hi Brian,

How did they turn out?

Tom
by eightysixCJ
Thu Dec 29, 2016 18:35
Forum: Hardware
Topic: Weston stuffer
Replies: 8
Views: 5171

Bob K wrote:Tom-
If you have the stainless tubes you can use the next size smaller as a pusher, just put a piece of tape over the end.
That's a good idea! Thanks!
by eightysixCJ
Wed Dec 28, 2016 23:49
Forum: Hardware
Topic: Weston stuffer
Replies: 8
Views: 5171

I push the remainder into the tube by hand and remove the tube from the stuffer, after using various wooden spoon ends to push the meat into the casing I finally got a piece of stainless steel rod about the diameter of the stuffer tube. Works pretty well, seems like someone would make a plastic stom...
by eightysixCJ
Sat Aug 31, 2013 14:15
Forum: For beginners
Topic: Duck breast skin - help me design or make a sausage.
Replies: 6
Views: 5583

Ah, I know what your are talking about. Thank you very much Chuckwagon.

Tom
by eightysixCJ
Fri Aug 30, 2013 23:24
Forum: For beginners
Topic: Duck breast skin - help me design or make a sausage.
Replies: 6
Views: 5583

Hi Chuckwagon,

What do mean/how can I tell when "it blooms"?
Chuckwagon wrote: Hot smoke the coil for two hours at 150°F (66°C) until it blooms.
Thanks,

Tom
by eightysixCJ
Thu Jul 05, 2012 00:13
Forum: Curing chambers and Related Equipment
Topic: Fan installation in a curing chamber?
Replies: 6
Views: 11865

Thanks guys, this helps a lot.

Jeff, I have been thinking about what to do if I am away. Perhaps an in-line timer hooked to the the fan to run it a half an hour twice a day.

What do you all think.
Tom
by eightysixCJ
Tue Jul 03, 2012 00:46
Forum: Curing chambers and Related Equipment
Topic: Fan installation in a curing chamber?
Replies: 6
Views: 11865

Fan installation in a curing chamber?

Hello all, I scored a small, 6-cubic foot beverage fridge. I have the equipment listed by Uwanna and I am following his plan (thank you very much for sharing). I have been looking around for more information regarding the fan installation and I think I am missing something so please let me know if t...
by eightysixCJ
Mon Jun 18, 2012 21:57
Forum: For beginners
Topic: Fresh sausage coming out too dry
Replies: 23
Views: 21814

Hello all,

Made a couple of different batches. I substituted water for the wine (kept the wine in my glass :grin: ) and added about 30% pork fat to the pork shoulder with whatever fat was on it (11# shoulder plus 4.5# fat). Perfect consistancy, jucy, and tasty.

Thanks for your help!

Tom
by eightysixCJ
Thu May 17, 2012 22:42
Forum: For beginners
Topic: Fresh sausage coming out too dry
Replies: 23
Views: 21814

When I make Mexican chorizo, which has vinegar, it always comes out crumbly, so I add more fat. I made one batch of chorizo which came out very crumbly and dry. I planned to cut back on the vinegar but (I still might) the additional fat is probably the important key. There is a big difference in th...
by eightysixCJ
Wed May 16, 2012 23:45
Forum: For beginners
Topic: Fresh sausage coming out too dry
Replies: 23
Views: 21814

How are your boys? (Three of them if I remember correctly). Would you mind if I threw my 2 cents worth in here? Hello, all three doing just fine and enjoying (at least so they say) what I'm grinding up. Michael is my consistent helper and stuffer-cranker. Here he is with the pork batch. http://img7...
by eightysixCJ
Wed May 16, 2012 01:23
Forum: For beginners
Topic: Fresh sausage coming out too dry
Replies: 23
Views: 21814

Ah. Good point, here is some more info; Looking at it again I see I somehow messed up the math on the venison. Glad I took the time to keep records. 4.5# venison 1.5# pork fat from shoulder 52gm kosher salt 6.8gm c/s bay leaf 37.5gm granulated garlic 15gm black pepper 9gm celery seed 150ml dry red w...