Hey John nice to see someone from Wisconsin on the forum! I am actually from the Madison area. The reason for the name "Blackriver" is because the Blackriver Falls area is my favorite place to camp. My wife and I have spent a lot of time in that area. Hey guys correct me if I am wrong Sucrose is jus...

I have been looking for a recipe that will give me the flavor of a Johnsville brat. I came across this one. http://lpoli.50webs.com/index_files/Bratwurst-Wisconsin.pdf I have never used phosphate, citric acid and sucrose and I don't know where to get them. Could someone tell me what those ingredient...

I started with a 5lb stuffer for smaller batches. I just got a 15lb for Christmas, for larger batches. You cannot put a 3/8" stuffing tube on the 15lb stuffer. I would recommend the 5lb stuffer. Also look at Northern tool, Gander Mountain, you might be able to find one on sale.

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?

Good one thanks for posting!

Jan, I would be more than happy to post my recipe. 1978 World championship Chili This is a large batch but it can be divided in half. 3 medium onions diced 2 green bell peppers (stems &seeds removed) diced 2 large celery stalks diced 2 small cloves garlic minced 1 or more jalapenos (stems & seeds re...

Thanks for all the input, these are some great ideas.

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 But...

Thanks a lot for the reply! Great idea on the soy sauce and tomato paste. I might even pass it through only once. Like always you are very helpful!

I was going to grind my own meat to make chili. I have heard of a course grind called a chili grind. Has any one ever done that? I was thinking of grinding 2 times through a 1/2 inch plate. Does that seem right?

That bacon looks great!

Great recipe thanks for sharing! I am always looking for venison recipes!

I always make brats, summer sausage etc, all in large batches. I love to share with my family and friends. If I do a family feed with either my wife's or my family a ten or twelve pound batch of brats goes fast. I love to bring my summer sausage or snack sticks on camping trips. My buddys never want...

Jan, you could delete the Northwoods and the recipe is still good. Just make sure you get a nice pellicle before you put it in the smoker. I have used a fan to speed up the drying process.

Here is one of my favorite smoked Salmon recipes. I hope everyone else likes it as much as I do. 4 pounds salmon fillets 3 quarts cold water 1 quart soy sauce 1 1/2 cups brown sugar 1 cup pickling salt 1 cup granulated sugar 1/2 cup honey 3 large cloves garlic, crushed 1 Tbs onion powder 2 Tbs Penze...