Bob K wrote:Its also a good idea to be able to anchor them while using, especially if working alone. I used an old cutting board, removes easily for cleaning.

Thanks for the tip. I've got some nice furniture grade 3/4" plywood I can use for that.

Thanks for all the helpful comments. Since I intend to do 15# - 20# batches in the future, I think it should work just fine for me. Sounds like the biggest challenge will be figuring out how to clean it without flooding my kitchen. :shock: In case anyone is wondering, I bought this one on sale: http...

Thanks for the linkage. Looks like one of the biggest drawbacks is the cleanup. I think I may go find a big dish tray from the local restaurant supply before dropping a bill on one of those mixers.

Is anyone using one of these? http://www.ebay.com/itm/Weston-20-pound-Stainless-Steel-Manual-Meat-Mixer-/262750133954?hash=item3d2d20dec2:g:ik8AAOSw-0xYRcig I did my first 14# batch this weekend and I felt like I was over mxing before getting the seasonings properly incorporated. Not to mention 14# ...

Those look awesome Sleebus. It feels good shedding the chains of a recipe and going with your gut and hitting a home run doesn't it? I find most times your gut will be right as long as you keep the basic principles in mind. BTW - I like your shot glass idea and trust you emptied them properly befor...

redzed wrote:An inadequate amount of salt, especially with sausage with a high fat amount, can result in a crumbly sausage.

Good to know.

Martin, I use the same as you 1.75%. If the cook method is a grill, I'd say 1.5% is probably better. If poaching, 1.75%. I haven't tried 1.5% for fresh, but I'm going to on the next batch.

I've been wanting to do this for a while now. The first sausage that I made turned out really good, but it was a fresh sausage and unfit for low temp smoking. For that you need to add Cure #1, and I also wanted to tweak garlic levels and add some mustard seeds. Stanley Marianski says in his book tha...

Yep. That's what I settled on too. So, I've found a freezer not too far from me on Craigslist for $85. Just need a way to get it from there to here.

LOUSANTELLO wrote:Go big. lol

That is...pretty nice.

Well, one good thing, everything I've got here is transferrable to the next fridge. My folks have a dorm fridge that is about twice the height of this one, so I may be able to make that one work. I'm getting some pretty crazy humidity swings, which I don't quite understand. I think my problem is lac...

Well, if you don't start somewhere, you'll never get started. So, I ordered the inkbird temp and humidity controllers, got a tiny dehumidifier and fabricobbled up an ultrasonic mist humidifier. I think total cost is around $90 because I had the other stuff lying about. However, like I was told here,...

A hah. Perfect. I did look at the bungs, but they sure are $$.

fatboyz wrote: I read the thread about the youtube video and the hog sheets.

Can you share the link to the thread? I'm trying to figure out what "hog sheets" are and so far am coming up empty.

Welcome Sleebus. I'm kind of new here myself and there is just a ton of information and help here. Wish my fist try was like yours but I think I am getting better!! Good job! :grin: Thanks! Turned out about as good as I could have hoped for! Welcome Sleebus. It is really nice looking kielbasa. Look...