This tube fits perfectly on the stuffer https://i.imgur.com/htbeh4b.jpg A filled tube https://i.imgur.com/rrIFMqh.jpg Ready to go into the oven https://i.imgur.com/jLmvIEC.jpg First attempt results. Not too bad, perfect cylinders. I need to do something about the air bubbles. The first batch stuck a...

Stainless steel shower curtain rod cut to size.
The edges have been de-burred

Well here goes:
Links for the pictures:
https://imgur.com/VtfPUdj
https://imgur.com/rrIFMqh
https://imgur.com/htbeh4b
https://imgur.com/jLmvIEC
https://imgur.com/Qx9zB1U

I uploaded this picture to Imgur.
This is my latest batch of franks, smoked, immersed in water at 75C for 20 minutes and rapidly chilled with water filled with ice cubes.

https://imgur.com/3jUZ0hs

Would my pictures be visible if I post their links on Google Drive?

I have hog, sheep and collagen casings but I wanted to try and make real skinless emulsified sausages. The first time I tried it was with a piping bag. I piped out long lines of sausage meat and then let them harden lightly in the oven at 65 - 70 deg C for about an hour. The product was good except ...

Interesting report Joe, Looking forward to seeing pics of your sausages. I will be visiting India for the first time in January, so based on your comments, I guess I won't be eating any beef curry while there. :sad: :shock: If your Indian visit is in the North, yes you are going to miss out on beef...

Its been a while since I posted on the subject. Well I was waiting for some good pork, which I got a week ago. I also wanted some beef (as in bull meat) which type is a bit difficult to come by since what is available here is usually buffalo and veal and, the occasional cow (actually banned here) Bu...

Greg, my grinder does not generate heat. So with crushed ice (next time I will use water at 0C) there is no rise in temperature. Here the heat seems high because of the high humidity levels. Outdoor temperature is about 33C, but its cooler indoors, and nights hover around 27C. So I do my sausage mak...

Joe, Do you have the source for the mortar you show in the picture? I am interested in finding one. Thanks Dan Dan, there are countless brands available here in India. I bought one branded as Ultra Bigg since it was one with a big capacity(2.5 liter) for a table top grinder. I will give some links ...

Instead of the mini refrigerator it might be possible to use a peltier based temperature controller. You could then choose to cool the cabinet or, if required warm it, which is usually done by reversing the voltage This is an example of a DIY peltier based air cooling system. http://www.instructable...

I admit my knowledge of Mortadella commenced when you mentioned it. So I might have been in error. The only infomation I had was from this web page > http://www.meatsandsausages.com/sausage-recipes/mortadella-bologna and also what i read about the mortar being used in early times Traditionally, the ...

Bob K, I need to thank you for mentioning Mortadella.
It seems Mortadella gets its name from the main tool that was originally used to grind the meat centuries ago, a mortar.
My grinder is a motorized mortar. Once I get the working right I hope to get that fine texture.
Thank you once again.
Joe

That is my goal, the smooth texture you mentioned.
My first attempt at this was not too promising.
But I hope to reach that goal sometime. Though I see a lot more failures in the near future.