Chuckwagon is over around this way these days.
http://sausageswest.com/
Search found 1110 matches
- Sun Nov 16, 2014 05:27
- Forum: Hardware
- Topic: Cabelas 20lb mixer
- Replies: 15
- Views: 29707
- Sun Nov 16, 2014 05:25
- Forum: Microbiology of meat and products
- Topic: Trichinella in wild boars
- Replies: 19
- Views: 26490
Interesting comments. I know next to nothing about Trichinosis. Can the larve be seen by the naked eye?from Wikipedia http://en.wikipedia.org/wiki/Trichinosis Between 2002 and 2007, 11 cases were reported to CDC each year on average in the United States;[2] these were mostly the result of eating un...
- Fri Nov 14, 2014 00:27
- Forum: Hardware
- Topic: Cabelas 20lb mixer
- Replies: 15
- Views: 29707
Re: 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 t...
- Wed Nov 12, 2014 21:37
- Forum: Sausages
- Topic: Heads up on pork deals
- Replies: 19
- Views: 17411
- Tue Nov 11, 2014 02:05
- Forum: Hyde Park
- Topic: Visit to wild boar farm
- Replies: 9
- Views: 9372
Wow, that's a beautiful looking hog! I've whacked a couple of sows in my career with just about that much fat on them, there will be no backfat needed for the sausage you'll be making Chris. I usually cut the grind 60% wild hog and 40% domestic porkbutt just to ensure no gamey flavor, but I doubt th...
- Mon Nov 10, 2014 18:22
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: UMAi dry aging bags
- Replies: 122
- Views: 124844
- Mon Nov 10, 2014 13:51
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: UMAi dry aging bags
- Replies: 122
- Views: 124844
- Sun Nov 09, 2014 10:51
- Forum: Announcements
- Topic: New addition to Moderator Team
- Replies: 6
- Views: 11749
- Sun Nov 09, 2014 10:48
- Forum: For beginners
- Topic: Can someone clear this up for me
- Replies: 22
- Views: 17467
I just received Marianski's book last week and have been going thru it, seems like a nice compliment to the bible Rytek set forth so many years back. He could be talking fresh pork belly, or he could be talking belly bacon cured and smoked, tho I really doubt it being cooked for use in this sausage,...
- Fri Nov 07, 2014 12:00
- Forum: Hardware
- Topic: what kind of meat slicer should i get
- Replies: 13
- Views: 12547
[quote="redzedI was at Cabella's today and looked at the 10inch "commercial" grade slicer they currently have on sale. Looks like a good slicer for home use, but I doubt any business would buy it. .[/quote] I'd agree with that 100%. Another thing to think of grabbing if you are in the market to buy ...
- Thu Nov 06, 2014 18:44
- Forum: Hardware
- Topic: what kind of meat slicer should i get
- Replies: 13
- Views: 12547
ok i found this hobart slicer on Craiglist for $300 do you think i should go with this one its used and in good condition they say or the brand new cabelas 10 inch for $230 there is a link below for both [url=http://s25.postimg.org/cdgdvq6q3/00y0y_e_EQYCYSMp_KE_600x450.jpg]Image [/url]http://www.ca...
- Thu Nov 06, 2014 13:43
- Forum: Hardware
- Topic: what kind of meat slicer should i get
- Replies: 13
- Views: 12547
I would definitely go with a bigger slicer like Ray's if you're going to be doing a lot of slicing. If you intend to slice a lot of big chunks of cheese along with your meats it's important to have a slicer with a good amount of power because cheese puts a lot of stress on a slicer.Check Craigslist...
- Thu Nov 06, 2014 00:49
- Forum: Hardware
- Topic: what kind of meat slicer should i get
- Replies: 13
- Views: 12547
- Mon Nov 03, 2014 06:38
- Forum: Smoked pork products
- Topic: Nitrite and Bacon
- Replies: 43
- Views: 62754
A couple of things to keep in mind, the guide isn't intended for the general public so it leads to a lot of confusion Sorry, but I don't see how Joe Butcher from Hicksville can better understand the guide better than me, Joe Public. And all I have here is what you said what the person told you. I t...