Thanks BobK, I was reading to fast and didn't catch that part about water, my bad.
Very interesting subject though.

I'd say that looks down right delicious, great job.

That's the type and/or look I'm after, but I still can't get the back fat.

When you presoaked your casings did you use chlorinated water? That will kill any mold you sprayed on. That's a very good thought Cathouse, I always use distilled water in all my sausage making, from meat mixing to soaking casings. I'm just a follower in this thread with not much to add, since I'm ...

Butterbean wrote:Even if it were bad I would think you should be picking up mold from the neighbors.

I understand again, you do think outside the box my friend.

Not sure why your mold won't grow. I know we can't say for sure, why the mold won't grow, but usually isn't it a temperator and/or humidity issue? How could it be that if its growing on the Coppa right beside it? Hmmm, I see what your saying Butters Then maybe it's either a bad and/or expired 600 o...

Bob K wrote: Not sure why your mold won't grow.

I know we can't say for sure, why the mold won't grow, but usually isn't it a temperator and/or humidity issue?

BA BAM!!!! Now that's what I'm talkin about, great video, ready put things into perspective for me. I also now understand the difference between a fermentation and drying chamber. BAM!!! I'm on my way now. Oh shoot, got to get my knee replaced first :sad: Anyway, great job Cajun, wish I had a big se...

Oh I'm not saying that they are bad in any way, except if a poisonous one bites you, and they do play their part in the ecco system.
They just give me the shivers

I know one thing, in a few years when I move down south, it aint gonna be South Georgia.

The meat and the sausages look great, the snake it's self, scares the ba-geezz out of me. Don't know why, but I hate snakes.
So I need to find some place that sells the meat and not the snake.

Hmm, interesting, I've eaten frog, this is a must try.

What does snake taste like anyway?
I'm sure most will say it tastes like snake LOL, but does it have it's own unique flavor, I would try it for sure, just wondering.

Yeah!. ... what Lonster said
And what's next, a sausage made from bugs?

Also, what equipment do you use to make your emulsions?

Now that the shop is clean and closed up, my mind is going a mile a minute, this is going to be a long hard wait.
And Cajun with his new ideas (bacon wrapped filets) is driving me nuts.

Nice job all around Cajun, the slice looks great and yes the pieces really did bond well. Can wait to see and hear about the end result, I have no doubt it will be fantastic.
Was wonder, do you think that the collagen sheets would work as a casing?