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 ...)?

Just a quick question about milk powder: Can I use full fat or full cream milk powder instead of low fat? Or does the low fat milk powder have very different properties to the full fat? Not wanting to be difficult, but full fat is the only stuff I can get here (the lite craze hasn't reached this par...

Calling in as well
Up to date with the reading, and just bought some more shoulder pork which I will be cutting up today (and separating into fat and lean) ready for the next project!

Little correction on the pictures I showed earlier. The chopped meat in the picture is exactly that: meat cut by hand (well, actually by knife) into very small pieces. The pic was taken before I started working it. I added the spices to it, mixed it thoroughly for the myosin development and then let...

This is the type of meat I use https://lh4.googleusercontent.com/-rEmJHGfjK14/Ume6CyT9c4I/AAAAAAAAA4U/x-23boMalo8/s640/P1010754.jpg https://lh4.googleusercontent.com/-4WslBXU7eAM/Ume6PvHaF4I/AAAAAAAAA4k/xwPm6SvUIWQ/s640/P1010755.jpg Then cut finely, a bit coarser these days than on the picture as he...

I am either a bit ahead of the troupe or a bit behind.... I have just been making some smoked sausages and cold smoked bacon. I will try to find some pictures of me mincing, cutting etc as the process is more or less the same (except obviously for the cure) and will limit my comments to fresh sausag...

Just a couple of questions about the ingredients. Availability here is a problem in general and ordering online not really an option as the mail is not very reliable. Can I use normal sugar instead of dextrose? I know I will probably have to adjust the amounts, but I figure it shouldn't be a problem...

OK, I bow to superior experience (just joking, I see your point)

@CW: Why not allow people to sign up for this project once it is on the way? This could be done in a separate thread and may give us some more participants while still preventing unwanted posts in this thread? I figure that once we get going a number of people will want to join as to me it is not ju...

Sounds good CW! At the moment I have a slab of belly pork lying in a Chines style cure which goes into the smoker in a couple of days (for cold smoking as I happen to like cold smoked streaky bacon better than hot smoked. I will be smoking at night time (below 15 oC) and can't really delay this as w...