My pork loin is lying in the pickle, weighed down with a bag of water (next time I will make more pickle for inside the plastic bag in case of leakages). The loin is fully submerged so there shouldn't be any need to turn it, isn't it? Cut up some pork shoulder and now need to decide on a type of sau...

I just picked up my piece of pork loin today. It look more like a slab of belly pork than the nice pieces shown here.
Luckily Duck's looks more like mine......

Should be able to put it in the cure tonite and then I have a couple of days to figure out why my proQ csg keeps going off.....

I bit the bullet and decided to go for the lem #8.
In the end I rather have too much capacity instead of too little.
And I did not forget to order a transformer either (as we run on 220 volt)

Thanks for all your input

Ray, On the LEM site it's 280 and I found a promotion code to bring it down to 250 or so.
Where did you find the 219?

I have been looking at different grinders, but not in the top range. The affordable Cabelas have either nylon/plastic gears and sometimes not even any spare parts, so I have been looking at LEM. More in specific the big bite #8 and #5. So far making sausages is (just) a hobby, although I might consi...

Did you buy the aluminium one or the stainless steel one?
Just been looking at their site and thinking that I need one as well!

That looks great SalP.
It is on my to do list as well.

Okay, thanks
Never thought of that. Figured it would go to the send box once I send it, never actually checked it before.
Again Thanks!

Hey,
I received a pm and tried replying, but the message keeps getting stuck in my outbox.
I haven't had this before, so wonder what is happening?

Just slightly off topic: But not so much that it should be deleted :oops: I still find it difficult to call anything that is not in a casing a sausage. To me it's a burger or a pattie or meatball or whatever. Must be my European upbringing or so. Nevertheless: I haven't tried this breakfast pattie y...

@redzed:
We need you as well!
Your input has been very valuable (at least to me).

And eveyone else as well. I have learned a heck of a lot since I joined.. Thanks to everyone here.
Can we please go on just making ham and sausages?

I, for one, am just very sad with/about all this. I felt at home here. It took me a while to grasp CW's sense of homour (and Duk's), but I got to thoroughly enjoy it. I would like the people involved to give us a proper explanation. Is this just a major misunderstanding with by now a lot of hurt fee...

I am still fairly new to this forum, but have so far thoroughly appreciated CW's and everyone else's input. I learned a lot! I do think we should listen to Redzed who states that "It is all a huge misunderstanding between Maxell, Vtec and CW" Let's hope that these guys can resolve the issue and in t...

It's still weird, but good to hear your sausages are fine again.

It almost sounds like your salt has become salter.....

Lots of interesting info here!
Thanks all.

Just quickly getting back to the milk powder:
I see the options and substitutions possible between the soy protein and low fat milk powder.
But since I can't get either: Can I use full fat milk powder?
Or maybe any other substitute (egg white or ...)?