Search found 7 matches

by Determined
Thu Nov 13, 2014 22:16
Forum: Hardware
Topic: Cabelas 20lb mixer
Replies: 15
Views: 22294

Cabelas 20lb mixer

Have a opportunity to get a Cabelas 20 lb mixer cheap. Anybody have one, anything good or bad to say about it. The guy that has it used it once and did not like it. Although they don't run and hide our boys are tired of freezing there hands every time we butcher. Have read reviews good and bad on th...
by Determined
Tue Mar 19, 2013 05:14
Forum: For beginners
Topic: Update on meat tumbler
Replies: 3
Views: 5315

Good point on the plexi glass, food grade or not I agree who knows what might leech out of it when near boiling.
There is a good size maple tree that has been standing dead for a few years with the syrup trees out back, just might have to saw it up after we finish putting the taps in this week.
Dave
by Determined
Tue Mar 19, 2013 03:11
Forum: For beginners
Topic: Update on meat tumbler
Replies: 3
Views: 5315

Update on meat tumbler

After testing out my creation. Homemade meat tumbler and ham press, I decided to share the results as I had several people inquire about what I was attempting. Calving season has began so things have been busy. add to that the fact that I had no idea what a photobucket was or how to post a picture, ...
by Determined
Sun Feb 24, 2013 19:01
Forum: For beginners
Topic: Anybody use a tumbler?
Replies: 7
Views: 4408

Progress update After tumbling the meat and letting it rest overnight I took one of the larger pieces, sliced and fried it to check cure distribution, all looked good. Amazing less than 24 hrs. Back into tumbler for one hour. Loaded up the press with 5 lbs of meat and into a 160 f water bath for jus...
by Determined
Sat Feb 23, 2013 00:17
Forum: For beginners
Topic: Anybody use a tumbler?
Replies: 7
Views: 4408

quote="Baconologist"]I wouldn't use brine amounting to more than 10% of the meat weight. You'll just have to see what works best for you.[/quote] Hi Bob I already started a test batch today with a brine that was 20% of meat weight. I injected 20% of that into the pieces and poured the balance into t...
by Determined
Fri Feb 22, 2013 03:23
Forum: For beginners
Topic: Anybody use a tumbler?
Replies: 7
Views: 4408

Thank you Baconologist that article was an excellent read. Seems there are countless different ways to proceed with this project. Should I factor a brine with the water reduced to say 20% of meat weight, with salt and cure levels adjusted to hit final target % in meat, so when finished in the tumble...
by Determined
Thu Feb 21, 2013 03:26
Forum: For beginners
Topic: Anybody use a tumbler?
Replies: 7
Views: 4408

Anybody use a tumbler?

Hello to all from the farm in Northern Saskatchewan. I have been reading the fourms for a while and I am impressed with the knowledgeable folks on here so I hope somebody can help me out. I have done all my own butchering/sausage making for years, and in a quest to make a good formed ham I finally b...