Rick.

Casings for headcheese..........http://www.butcher-packer.com/index.php ... cts_id=281

Hi Rick. I wrote a long post, but I lost it to cyberspace. :shock: ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ There are 2 kind of kiszka, (hurka in Hungarian), the white with liver, and the one with blood, they are the same thing, the only difference is the blood added, and called blood sausage. And...

Hi Rick. You cook the tongue and the snouts in water close to the boiling temp., but do not let it boil, just simmer. When the meat begins to fall off the bones, it's done. You can take off the skin from the ears, let the rest stay. Take off the meat hot/warm, and let it cool before you grind it. Wh...

It is my personal opinion, that practice makes the master.

Hi ursula.

It is hard to measure small amounts like that. When I'm not sure, I use the scale, and tsp/tbs. too, just to make sure it's o.k. When it comes to cure, I'd rather stay on the low(er), but safe side.

Well. That "Kirby Cannon" stuffer is interesting..... If somebody wants to build a big one, I mean a biiiiiiiig one, I have the tubing for it. It's glass. :lol: Hole size 6" about 36" long, wall thickness is 3/8. It's even flared at the ends. http://i1254.photobucket.com/albums/hh601/halihali100/ebe...

schicken......

And that reminded me, that yesterday I saw I misspelled the chicken in my recipe....

When I load casing on the tube, first I push out a little bit of meat/mix. Just half a ball, (sticking out) what helps to guide the casing on. It also lubricates it. Of course bigger diameter is much easier. Blowing air into the casing forms an air bubble, that serves the same purpose. Cutting the e...

Brave is the man who takes laxatives and sleeping pills at the same time.

Hi Jan.

Try to keep in mind, that no matter how much you eat, in a week or so you'll get hungry again.

Jim.

I'm only guessing, that you can NOT re-calibrate it at home. All you can do is to keep tare/zero it.
If I'm wrong, it won't be the first time.....

Or maybe it's possible to check it, if you have a certified weigh, like what they use in a drug store.

You're very welcome Mr. C.W.

I'm happy if I can help anything.

Joe.

Mr. Chuckwagon. A sausage maker I know told me, that he make sausages only from certified meat. Not the humanly one, but meaning, that the meat was frozen for a certain time, to kill some kind of bacteria, I'm not sure what. He said it takes like 30 days in very cold commercial freezer, which is col...

I think it'll be split too, we got offtrack. Just one more post for me.

Some people were working for daily wages. If they spent it at ones, they could buy 12 eggs for it. If waited till noon, only 6 eggs....but weighted till evening, could not get anything.

Kids are very lucky today.
They don't know, that those "good-old days" are right now.