Search found 56 matches
- 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...
- Sat Mar 10, 2018 17:35
- Forum: Hardware
- Topic: Avantco Meat Slicers?
- Replies: 34
- Views: 15000
- 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
Thanks,
Tom
- Wed Dec 20, 2017 18:40
- Forum: For beginners
- Topic: First Coppa (first anything really)
- Replies: 13
- Views: 7573
- Mon Dec 18, 2017 01:31
- Forum: For beginners
- Topic: First Coppa (first anything really)
- Replies: 13
- Views: 7573
- Thu Dec 29, 2016 18:35
- Forum: Hardware
- Topic: Weston stuffer
- Replies: 8
- Views: 5171
- 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...
- Sat Aug 31, 2013 14:15
- Forum: For beginners
- Topic: Duck breast skin - help me design or make a sausage.
- Replies: 6
- Views: 5583
- Fri Aug 30, 2013 23:24
- Forum: For beginners
- Topic: Duck breast skin - help me design or make a sausage.
- Replies: 6
- Views: 5583
- Thu Jul 05, 2012 00:13
- Forum: Curing chambers and Related Equipment
- Topic: Fan installation in a curing chamber?
- Replies: 6
- Views: 11865
- 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...
- Mon Jun 18, 2012 21:57
- Forum: For beginners
- Topic: Fresh sausage coming out too dry
- Replies: 23
- Views: 21814
- 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...
- 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...
- 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...