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Casing Question
Replies: 1
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workingpoor » Mon Aug 06, 2012 03:47
First post
I typically only use beef bungs to put my whole muscles in i.e. bresoala, coppa, lonzino. But beef bungs gets expensive and take up valuable refrigerator space.
Any suggestions on synthetic or collagen casings to use?
Thanks as always
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Hey workingpoor - Yeah, those bungs are pricey. I bought my first one, but haven't used it yet.
I made lonzino using synthetic casing and also simply netting, same batch. I chopped the loin into 4 pieces, and stuffed 3 in synthetic and 1 in netting. The synthetic casing had me worried because it...
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Last post by Cabonaia
Mon Aug 06, 2012 17:28
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#12 grinder knife question
Replies: 1
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Blackriver » Sat Aug 04, 2012 23:39
First post
Quick question everyone. Are all #12 grinder knifes the same size or a standard size regardless of who manufactures them? My grinder came with a Torrey #12 knife and the extra knife I bought from the company that sold me the grinder is a zico #12 knife? My grinder is a Torrey machine.
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Quick question everyone. Are all #12 grinder knifes the same size or a standard size regardless of who manufactures them? My grinder came with a Torrey #12 knife and the extra knife I bought from the company that sold me the grinder is a zico #12 knife? My grinder is a Torrey machine.
No,...
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Last post by Baconologist
Sun Aug 05, 2012 02:07
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Hardware for Canadians
Replies: 5
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Darthfrog » Thu Aug 02, 2012 04:31
First post
Princess Auto is a Canadian hardware retail chan, selling tools, equipment and all kinds of mechanical odds & sods.
I was in the Coquitlam, BC, Princess Auto yesterday. I was quite surprised to see they have home food processing equipment there! In particular, they have the same Kichener branded...
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It's a great store to just wander around in and day-dream about all the projects that you might do if only you knew what you were doing. :-)
I spend way too much time there when I have the opportunity and always buy something I don't really need. While we are on the subject of equipment, I was in...
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Last post by redzed
Fri Aug 03, 2012 04:34
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DIY Netting Stuffer
Replies: 1
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workingpoor » Mon Jul 30, 2012 02:02
First post
I was wondering if anyone has come up with a good method for putting sausages in netting without using a fancy device like this one My wife has been pretty cool with my sausage habit but if I came home with this she would kill me.
Maybe I am missing something but trying to put green sausage into...
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Get a piece of pvc pipe as large as you need. Use a router to round over the end edges. slide the netting over the outside of the pipe and slide the sausage through the inside of the pipe picking up the netting as it comes through. Tie the ends.
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Last post by ssorllih
Mon Jul 30, 2012 02:14
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Pyrex bacon press
Replies: 6
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el Ducko » Wed Jun 20, 2012 14:46
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All this talk of bacon is making me hungry! :razz:
The Corning people used to make a round Pyrex piece of glass with a bakelite handle, used for holding bacon flat in the pan while it cooks. It was great because you could see through it and easily know when to turn the bacon.
We have one from...
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I have a lot of stainless steel pot lids in my kitchen that are flat on the bottom (no lip extending down). Those times I don't do my bacon in the oven, I grab one of the lids and use it as cheap and handy bacon press. Seems to work fine.
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Last post by Tatoosh
Wed Jul 25, 2012 10:50
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Praise for food freezers
Replies: 10
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ssorllih » Sat Jul 21, 2012 18:48
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In December 2011 I found six fresh ducks in the bargain bin at Safeway for 69 cents per pound. I brought them home and stacked them in my freezer. Tonight we shall dine on roast duch, wild rice veggies and a bottle of good zinfandel wine. Life is good!
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The preparation of steaming and drying is similar to the preparation for Peking duck. I must try this method.
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Last post by ssorllih
Sun Jul 22, 2012 14:21
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A 20 dollar sausage stuffer
Replies: 7
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ssorllih » Sun Jul 15, 2012 00:36
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After my last batch of sausage I determined that I must have a dedicated sausage stuffer.
I alreaady have a stuffing funnel:
So with thos base to start with i needed a piston. The rod is 1/2 inch 13 thread per inch all thread. The rings are silicone rubber from McMaster-Carr. The piston is hard...
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I am smoking the sausage I made testerday. The day is so warm that just the heat of the sun and my remote smoker are holding the temperature at 131 degrees F. Not a good day for cold smoking fish.
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Last post by ssorllih
Sun Jul 15, 2012 20:12
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Charcuterie Fridge
Replies: 10
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JerBear » Mon Jun 11, 2012 05:39
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Picked up this fridge from craigslist this afternoon. Can't wait to get it scrubbed down and reedy for some curing...
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Hi Nuynai - good posts from CW. I can't find a good picture of my particular fan setup.
But the details of the charcuterie fridge are really well laid out in the post CW referenced.
The fan detail I was talking about has to do with supplying power to a cheapo ($5) computer fan, which you can't...
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Last post by Cabonaia
Wed Jun 20, 2012 18:50
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'New' Knives
Replies: 7
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JerBear » Sun Jun 10, 2012 01:22
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I just picked up this scimitar at an estate sale for $5. The cleaver I got off ebay a few years ago for $10. Great deals, just need to find a way to display them. The scimitar is a 12 blade and 17.5 overall. The cleaver has an 8 blade and is closer to about 15 overall.
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interesting blade
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Last post by JerBear
Tue Jun 12, 2012 19:53
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Bowl Chopper
Replies: 25
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Butterbean » Fri May 25, 2012 16:04
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Anyone have one or use or used one? For several years I've been making baby steps toward an expansion which would require making a fair amount of emulsified sausages along with things like chicken salad and coleslaw. It looks like this machine would be easy to clean and would save knife time and...
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I mail have to try that but I assure you I will be wearing my chainmail gloves. :lol:
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Last post by Butterbean
Sun Jun 03, 2012 23:11
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Sausage Slicer
Replies: 6
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Keymaster » Sat Jun 02, 2012 01:04
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Awhile back someone from Europe on another forum posted a picture of a wooden slicer that I Liked so I copied it and made it out of food safe plastic. It still needs a lot of sanding and router the edges but here it is. If it works good I may make one out of walnut and Maple. I sharpened the...
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Awesome workmanship there Aaron!
A while back I found a similar device called a Biltong Slicer . I wish I would have time to build one of those, for now I just use a knife. :smile:
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Last post by Bubba
Sun Jun 03, 2012 04:02
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meat grinder
Replies: 7
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revid » Sat Mar 31, 2012 17:24
First post
Bought a new 2.6 HP 2000W CUISINPRO Electric Meat Grinder for to do some moose sausages.Gound up about 50 lbs of moose and the damn thing quit on me.Started to smell a little bit but thought that was normal because it was new but after a while it just started tripping out even with no attachment...
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Hi Revid,
Just to come back to the weight of the mincers. I bought a #22. All stainless. 850 Watts. It's weight is 36 kg and got balls. I am only hoping that it outlast me and my grandkids.
Send me your email address and I will forward a picture with specs to give you some ideas.
Regards,
Jan.
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Last post by crustyo44
Mon Apr 02, 2012 20:25
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landjager Presses
Replies: 11
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Keymaster » Wed Mar 21, 2012 00:59
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I am working on these Landjager presses, I completed one today. The Plastic is 1 thick with 5/8 deep X 1-1/4 Wide Dado's. I really did not do any research just seem like good depth and width to use for the mashing trauff. I have about 4 more slabs to cut but was wondering if anyone had any better...
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I thought I had Polis recipe but I dont, I will get it from a friend and compare. I know someone that really likes Stanleys recipe and I think I may try that first, I need to go smell and taste caraway seed to see if I like it I guess as I have said before, I am not spice savvy.
Aaron
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Last post by Keymaster
Fri Mar 23, 2012 01:23
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marivac food tumbler
Replies: 6
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ajwillsnet » Wed Mar 07, 2012 18:15
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Anyone here ever used one of these to marinade meat? Sounds interesting !
Bert,
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I toss steaks or chicken into a baking dish, add marinade, slide the whole thing into a FoodSaver vacuum bag. Excellent results, no tumbling.
LOL
Half the fun is watching it tumble....you don't know what your missing :mrgreen:
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Last post by Devo
Wed Mar 07, 2012 23:45
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Cajun Injectors or other brands
Replies: 10
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crustyo44 » Tue Feb 28, 2012 05:17
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Hi Members,
I would like to buy a quality injector that lasts. I have been reading the feedback on Amazon about some of the rubbish for sale, disguised as quality stainless? injectors.
Can I get some recommendations from members. The Cajun injector I like is The big Daddy 4 oz capacity, chrome...
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Sorry Jan, One would think that Spitjack would be more than willing to try and give you the best price available for shipping. The company gave a $20 discount on the big spitjack kit to a forum I belong to so I assumed they were a larger company than i had assumed. I can see what i can do on this...
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Last post by Keymaster
Wed Mar 07, 2012 02:30
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Sharpening Processor Serrated Blades
Replies: 4
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el Ducko » Mon Mar 05, 2012 15:47
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Is there any way to sharpen the serrated blades on a food processor? I inherited mine from my mother. It does a great job of spinning things around but doesn't do much to tougher things like pork skin. (...kinda like my mother and us kids, as we grew older.) It only does a decent job on softer...
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Hey Duck,
Did you know it's impossible to fold any paper in half seven times?
You can't even do it with a newspaper.
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Last post by Chuckwagon
Wed Mar 07, 2012 02:00
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Use of mineral oil on hardware
Replies: 12
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el Ducko » Mon Feb 06, 2012 15:33
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To avoid both rust and oil spoilage, I use mineral oil.
After washing and drying thoroughly, pour a little on, then wipe off the excess. It's a whole lot cheaper than silicone spray, yet is food grade. Buy it at drug stores. :cool:
It's pretty versatile stuff. One other use is as an industrial...
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I use it for the oil filled glass candles. Baby oil is the same stuff but scented. Don't use that on food surfaces.
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Last post by ssorllih
Tue Mar 06, 2012 01:42
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Meat Grinders
Replies: 14
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story28 » Thu May 12, 2011 04:24
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Are manual grinders superior to high quality mechanical ones in terms of the quality of grind they produce?
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I like to freeze thel meat and then let it warm in the fridge until I can just barely push a knife through. That allows neat clean cuts like these.
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Last post by ssorllih
Fri Feb 24, 2012 17:07
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Electric meat grinders?
Replies: 8
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Blackriver » Thu Nov 03, 2011 01:32
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I have been looking at getting a new electric meat grinder for a while now cause I am tired of my old hand crank grinder. I decided I want to spend a decent amount of money and get a good one. The two I have narrowed my search down to is the LEM #22 which has the big bite technology. It is suppose...
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Tom I just went through the same thing you are. I ended up getting the Tor rey 3/4 horse meat grinder. I looked at a #22 Lem(which is a nice unit.) It has a 2.25 inch neck to feed the meat down. The Tor rey has the same size neck. Grinding speed is very comparable. I called a online dealer who...
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Last post by Blackriver
Tue Feb 21, 2012 02:29
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Scale recommendations?
Replies: 6
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eightysixCJ » Fri Feb 17, 2012 01:00
First post
Hello all,
Any suggestions for meat scale for someone just begining? Max capacity, calibration features, options, etc., I should be looking for?
Thanks,
Tom
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Thanks all! Two more things checked off my list. :smile:
Tom
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Last post by eightysixCJ
Mon Feb 20, 2012 20:40
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Stuffer capacity recommendations?
Replies: 22
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eightysixCJ » Fri Feb 10, 2012 01:06
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Hello all,
After several years of thinking about it and grubbing from my sausage making friends, this year I'm pulling the trigger and getting rolling making sausage and need some input on equipment. I'm a fan of all types of sausage, dried and fresh, have ample venison, fowl, and boar. I'm...
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Everything is going to have to be put on hold for a while,as I blew out my rotator cuff. I am hoping that I can include the making of salami and pepperoni as part of my rehab.I also want to make CW's bacon recipe.Hey blackriver we used to hunt up by the falls,now we are up around Osseo.
JOHN
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Last post by partycook
Wed Feb 15, 2012 17:29
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What is the best way to sanitize your grinder?
Replies: 2
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Blackriver » Thu Feb 09, 2012 21:01
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I was wondering what is the best way to completly sanitize your grinder, plates and knifes? I always wash my grinder parts in hot water with dawn dish soap. Is that enough to kill everything if a I want to start trying to make a fermented sausage?
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I accidentally used the wrong soap dispenser, once. It didn't seem to cleanse quite as well, but people complimented me on what soft, clean-smelling sausages that batch were. :roll:
Then there was the time that my wife was out of town and I couldn't find the laundry detergent, so I used...
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Last post by el Ducko
Sat Feb 11, 2012 02:18
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Keeping grinder plates and knifes from rusting?
Replies: 10
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Blackriver » Sun Feb 05, 2012 22:58
First post
I am having problems with my grinder plates and knifes starting to rust. It is minor but I hate rust on anything that comes in contact with food. This is what I do when I finish grinding. I hand wash them in the sink, then dry them completly. I use some stuff called Haynes spray that I bought at...
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Topic split by Chuckwagon 2.7.12 @22:11 (See: Hardware - Use of mineral oil)
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Last post by Chuckwagon
Wed Feb 08, 2012 06:12
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A Pretty Good Scale
Replies: 13
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Chuckwagon » Tue Jan 17, 2012 00:50
First post
Hi Guys,
I purchased a new scale a couple of months ago and have given it a workout. I usually don't go around endorsing products, but I am really impressed with this one. It is priced right, is very well made, and gives readings in ounces or grams with just a press of a button. There is a...
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As a follow-on to my earlier post, I went into town today to the barber shop, and was talking with the gang about pawn shops and scales. They pointed me across the street, where the pawn shop had one that resolved 0.1 grams and maxed out at 750 grams, perfect for the spice measuring that I need to...
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Last post by el Ducko
Sat Jan 28, 2012 04:57
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PID Controller
Replies: 14
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ajwillsnet » Thu Jan 05, 2012 23:28
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When I poach things in my waterbath, I first of all place the items (sausage) in a vacuum sealed contained. I use an old turkey roaster that I pickup up for $ 20.00. I fill the roaster half full with weater and controll the water temperature with a PID controller. Very accurate controll to within...
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I just got my PID put together today, thanks to a lot of help and advice from ajwillsnet, and I hooked it up to a hot plate with a large pan of water and the tempature stayed with in .01 of a degree. My current temp controler on my smoker will fluctuate about 8 to 10 degrees from the time the...
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Last post by Gringo Loco
Sun Jan 08, 2012 06:02
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Keeping equipment clean.
Replies: 10
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ssorllih » Tue Jun 21, 2011 20:22
First post
I have been lees than pleased with my ability to clean my 3/16 grinding plate holes.and wishing that I had a stiff bristle brush for the job. Then I was cleaning my teeth and picked up the little brush that I use between my teeth. Perfect size. I have several new ones so now I have a tiny bottle...
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What I did some years ago was to spring for a Honda Pressure washer, got it on sale for around $600. cdn. This little toy blasts out hot or cold soapy water at close to 2000 psi and if yer not careful it can tear the chrome off of a trailer hitch.
I use it all over the yard like cleaning the...
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Last post by Swallow
Sat Jan 07, 2012 18:52
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antique grinder
Replies: 5
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el Ducko » Mon Jan 02, 2012 17:12
First post
Okay, okay. Finally, I'm going to retire my meat grinder, a Universal #1 which my grandmother-in-law must have used, back in the 1920's, to grind rocks for the dust bowl. Meat is forced through holes in the end, and an externally-mounted cutter blade attempts to chop off the results. The cutter...
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Fractured Engrish Department:
The instructions on the side of my new Kitchener electric grinder say, in part, To avoid short circuit, please don't hit the 'off' switch twice at the same time.
...any ideas how I might go about doing that? :idea: Obviously, quantum mechanics and time travel are...
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Last post by el Ducko
Wed Jan 04, 2012 19:13
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Parts for gas controls.
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ssorllih » Tue Jan 03, 2012 17:00
I am replacing my 38 year old kitchen cooking stove and before I take it to the scrape yard I have salvaged the burners and the gas control valves. The burners have excellant venturies and the valves are all brass with standard thread connections. These particular valve assemblies have adjustable...
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Last post by ssorllih
Tue Jan 03, 2012 17:00
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LEM Grinders
Replies: 15
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tooth » Wed Dec 28, 2011 02:35
First post
Hey guys,
New to sausage making, I've made 2 batches ground and stuffed on my Kitchenaid mixer. My mother in law just bought me an LEM #5 grinder for Christmas. I know she spent quite a bit on it since it's all stainless, but I'm thinking about exchanging it for a #8 if it isn't too much more. I...
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Thanks Bubba,
I like that idea!! :smile: Their is always more than one way of looking at things. Great advice.
GL
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Last post by Gringo Loco
Fri Dec 30, 2011 01:19
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Weston #8 electric grinder
Replies: 12
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DLFL » Sun Dec 18, 2011 21:29
First post
I was looking for a grinder to order for my Christmas from my wife. I wanted to get a inexpensive manual grinder to start with. I found a Weston #8 grinder for $89.00 shipped on Amazon. It is on order and I am hoping to be happy with my purchase.
Dick
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Grinder to be delivered today! Got to go buy some pork!!!!
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Last post by DLFL
Thu Dec 22, 2011 14:59
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Butcher's twine
Replies: 4
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ssorllih » Wed Dec 14, 2011 00:27
First post
I have a new question; Does butcher's twine have a coating or treatment that allows easy removal after the product is finished? I used plain white cotton kitchen string and it sticks like a brother to the meat when the meat is smoked.
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My string is cotton. I would use no other except maybe hemp but what I have is too heavy. The next time I buy a ball I will cook some tallow into it.
I do that with masons twine using beeswax and pine tar for use on my boat. The smell is very aromatic. I wouldn't get it close to food.
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Last post by ssorllih
Wed Dec 14, 2011 02:26
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Hog ring pliers?
Replies: 7
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Blackriver » Sun Dec 04, 2011 23:01
First post
I am looking for a good hog ring pliers does anyone have a suggestion of a good pair?
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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 !
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Last post by snagman
Fri Dec 09, 2011 04:44
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bacon hooks
Replies: 1
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crustyo44 » Wed Nov 23, 2011 02:14
First post
Hi,
I am amazed about the price difference of bacon hooks in the USA and Australia.
Recommended retail price here is $ 39.50, on special at $ 32.50. each, YES each!!!!!!!
From Butcher and Packer they are $ 7.50 and $ 5.19 each if you buy 10.
The biggest trouble is, Butcher and Packer don't answer...
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Go to a welding supply shop and see it they have stainless steel welding rod uncoated. Just make a series of S hooks. Even plain steel rods will serve.
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Last post by ssorllih
Wed Nov 23, 2011 02:50
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Meat grinders
Replies: 29
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DLFL » Sun Oct 16, 2011 17:46
First post
As I am getting ready to get into meat curing I have read that one should get good basic equipment. No place have I found suggestions for the good equipment. IE: Universal with the v belt pulley on its manual crank handle. This looks like a good place to start to me.
Your impute is very much...
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I think it`s kind of neat to watch the creative engineering of how some folks build things. It is one of the things I admire about homemade sausage making.
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Last post by uwanna61
Wed Nov 23, 2011 00:25
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Suggestions for what to do with some gift money?
Replies: 1
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vagreys » Fri Nov 04, 2011 10:25
First post
I asked on another forum and wanted to get opinions from you all, too. I have a little over $200 in gift money to spend and would appreciate some suggestions, thoughts and opinions on next purchases to enhance my sausage making. I'm not a gear hound, but I will add equipment if it meets an...
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Hi Vagreys,
Looking at your current equipment list I would also maybe rather consider the cold smoker chamber.
At my end I'm also planning a cold smoke chamber, and have been doing some tests with my existing smoker to monitor temperature rises under certain conditions etc, then I also got some...
- 1 Replies
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Last post by Bubba
Sat Nov 05, 2011 21:50
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Another Vacuum Sealer on test Vac Master Pro 130
Replies: 5
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Bubba » Fri Sep 16, 2011 02:37
First post
In a previous thread, the Weston Pro 2300 was introduced.
I am convinced the Weston is probably superior to my Vac Master Pro 130 shown below, that I recently bought, but cost did play a major role in deciding for the lower end Vacuum sealer. And the Vac Master Pro 130 is advertised as a commercial...
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An update on this topic since I have used the VacMaster vacuum sealer for some time now and I thought the update may be handy for some of the other equipment topics being discussed at the moment.
The point is, this vacuum sealer is advertised as a commercial machine, however they define commercial...
- 5 Replies
- 5555 Views
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Last post by Bubba
Sat Oct 22, 2011 03:54
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Cost Of Sausage Making Equipment
Replies: 19
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ssorllih » Thu Jun 30, 2011 02:09
First post
I think that many people are put off by the many pieces of equipment and the tools specified for sausage making. I know that in the not too distant past home sausage makers had a meat grinder and two or three plates and one knife. They had to make do for stuffing and mixing and for weighing....
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Hey Partycooker,
Your setup looks fantastic. The freezer and fridge are ideal and everything is so.... uh... clean! :shock:
Wow, you even have a spacious room with tables to make sausage. Is there a sink nearby too? And I am green with envy looking at your F.Dick 15 pounder. Just look at the...
- 19 Replies
- 12558 Views
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Last post by Chuckwagon
Fri Oct 21, 2011 07:33
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Salinometers
Replies: 2
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Bubba » Wed Sep 07, 2011 01:34
First post
I have been looking at buying a Salinometer, and found this one on line:-
Salinometer
Has anyone bought one of these and have some info on how well (or accurately) they work?
Alternatively, could anyone please recommend a good one?
Any information would be appreciated.
Regards
Bubba
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Thank you Ross,
I have ordered one from them tonight, this is of course my next step to prepare for brining and smoking some Turkey meat. :grin:
- 2 Replies
- 3587 Views
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Last post by Bubba
Wed Sep 07, 2011 23:24
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Recommended Meat Thermometer
Replies: 7
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spud » Sat Jun 25, 2011 07:59
First post
Hi Guys
Looking at remote digital probe types, seems there is a huge problem with keeping probes serviceable with most.
Being the cautious buyer, was wondering just what everyone else is using or any tips on what to buy.
Getting gear ready for smoker conversion from old chest freezer.
cheers...
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Gotta echo what Nick said... my Maverick ET-73 is great. Indispensable part of my smoking gear.
- 7 Replies
- 5085 Views
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Last post by porterdriver
Thu Aug 04, 2011 19:21
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Meat Saws Vs. Cleavers
Replies: 4
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story28 » Mon Jun 27, 2011 16:49
First post
There is a debate among Chef's over whether a heavy cleaver or meat saw is the better tool for splitting bones. The meat saw team advocates that it can produce a cleaner cut. The cleaver team maintains that saws make a mess with the bone filaments they leave behind as they find their resting place...
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You may even get a finger into your mix. :lol:
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Last post by Maz
Tue Jun 28, 2011 19:47
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Are Fermentation And Curing Chambers Really Necessary?
Replies: 4
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Chuckwagon » Mon Jan 10, 2011 04:43
First post
Are Fermentation Chambers And Curing Chambers Really Necessary?
:wink: (Please note: For more discussion about controls in the fermenting chamber, also click on this link:
Yes, they are. Have you ever cut into a salami and found a gray ring around red meat? This condition occurs when the...
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Ross wrote:
...unless you are willing to sit out and tend a fire while yur meat hangs over a smoldering fire for a long time.
Say there pard, that's not a bad idea at all, especially if you happen to have a fishin' pole in your hands! :mrgreen:
Best Wishes,
Chuckwagon
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- 9365 Views
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Last post by Chuckwagon
Sat Jun 25, 2011 05:09
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Stuffer tube for Krakowska kielbasa
Replies: 9
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Darthfrog » Fri Jun 17, 2011 17:13
First post
Hi folks,
I'm wondering how to stuff large casings with large chunks of meat. I'm specifically referring to the recipe for Krakowska kielbasa that Stanley Marianski gives in his Polish Sausages book.
In that recipe, the forcemeat has a large proportion of lean pork cut into 2 chunks that are...
Last post
Hi Ross,
I just used and old kitchentowel rolled into a ball, covered in a plastic deepfreeze bag and this seemed to work rather well as it could be expanded and reversed rather easily by hand.
If you would use it every week, obviously a better solution would have to be found.
For me it worked well...
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- 9614 Views
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Last post by crustyo44
Mon Jun 20, 2011 04:45
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Ham or meat press in the US
Replies: 1
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bitcat70 » Sun Jun 19, 2011 20:09
First post
Hi!
I came across a recipe for pressed meat (golonka prasowana) but it requires a piece of hardware that I don't know where to obtain. It looks something like this:
But that one is kinda big and I'm not sure if he could ship to the US. So my question is: can something like that be purchased in...
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Take a look at this :
He has several make shift methods that appear to work well.
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- 2754 Views
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Last post by ssorllih
Sun Jun 19, 2011 22:32
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The best laid plans
Replies: 3
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ssorllih » Sat May 14, 2011 14:00
First post
The best laid plans of men and mice go aft aglee.
On Wednesday I brought three new batteries home with plans to take them to my boat for installation today.
When the boat is stored on land it is ten feet to the deck from the ground and these batteries weigh about 80 pounds each. I have a fine...
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Not the least way disenchanted. I did mix until sticky. I suspect that the temperature was raised too quickly. I am still making shift as you can see. The meat that I used was worthless anyway so there is no loss.
There is an adage: That if you try something once and it works, you will try it a...
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- 3679 Views
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Last post by ssorllih
Sun May 15, 2011 05:59
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Care and maintenance of your grinder
Replies: 10
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steelchef » Thu Apr 28, 2011 09:45
First post
As the snow and ice quickly retreat, I am finally only about a week away from getting back to using my BIG smoker. The cut down, Little Chief has worked as a stop gap but isn`t quite what I need.
While preparing for the first batch, which will be:
modified and smoked, it occurred to me that my...
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I thought you had gone ranchin' again. Where you been old Guru/Moderator?
I`m almost sorry I brought it up but I`m certainly not going to argue with Dad about the issue. I can see his point too but that`s because he has no hair to cover it. :razz:
Now about the helicopter ejection patent. I did...
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Last post by steelchef
Tue May 03, 2011 02:20
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Meat grinder
Replies: 9
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toolmann » Thu Jan 13, 2011 21:14
First post
want to purchase this meat grinder in the next couple off months
regards siggi
Last post
Ok for you Tool Dude!
We are GREEN with envy!
Of course you're going to share.... right? :lol:
Goodness, that machine is so big you could chase whole cows through it all at once!
Watch yer' ol' fingers pal! And chain that machine down to an underground cement post! :wink:
Best Wishes,...
- 9 Replies
- 7226 Views
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Last post by Chuckwagon
Thu Jan 27, 2011 23:35
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