I'm going to be in Montreal for a little while on business. Montreal is home to a variety of Romanian pastrami, known as "smoked meat" in Canada. I'll be having some soon. :grin: If you've never heard of it, imagine pastrami, but spicier, with more like a pickling-spice rub. From what I understand, ...

Big Guy wrote:Simple, weigh out 5 lbs. of mixed sausage meat, stuff into your regular hog cases then measure the filled length and record that number for future refrence as a guide.

Yup...practical...but not as much fun as an equation.

If you ask an engineer for the value of pi he will tell you 3.14159 but just to be on the safe side use 4. ;) Well, I'm a software engineer now, but I was once a mathematician. If it doesn't have infinitely many decimal points, it just isn't accurate. So I use whatever Excel allows and round at the...

This sounds good. Let us know how it tastes.

Why do you have to oven dry then if they're already dried?

ssorllih wrote:3.14 is good enough for pi in this case.

Sacrilege! ....................

Actually, that's why I used the symbol. People can round any way they choose.

What I'm looking for here is someone to tell me if I've made bad assumptions or I misunderstand something. Given a cylindrical volume (like the hopper of a vertical sausage stuffer) that holds a certain amount of meat, you can work out the volume. With that volume and the diameter of the casings, yo...

:mrgreen: 'abominable and intensely frightening "turkey jerky" with molecular acid gravy' I'm a little late to this party, but when I read your lines below, I got a good chuckle. Not bad! Not bad? :shock: Well, that did it for me. I just figure he can rustle up his own wife's dried out, parched, sou...

For me, it is a habit: one drink per night. Sometimes none if I don't feel like it. Very rarely on the weekend, I have one in the afternoon, then another with my evening meal.

Sausages, a beer, crusty bread and something vegetable is among my favorite meals.

OK, so the original answer by ChuckWagon, in effect something like 'don't use MTQ because it contains propylene glycol and that's bad ' may not make sense since it looks like all cures contain it and the quantities are ao small anyway. So what we're left with is the relative quantities of salt, nitr...

I rarely drink but I do think I need to try beer making. Sounds interesting. Making beer from grain, which I do, is a horrendous amont of work. An easier entry into that hobby is the use of malt extract. I reccomend you read the book "How to Brew" by John Palmer. It's an excellent primer. It's also...

...got some good German wurst recipes? Not yet. "I am only an egg." I'm very new to this hobby. I haven't got "primary bind" down yet. In fact I only learned that term a week ago, or so. The orange bitter is essentially a soft drink, not a beer. It is an original recipe. Only one other person has m...

On the skewers: tomato, onion, chicken, elephant garlic. It was good.

Laripu, some things possess such beauty they are priceless. BTW - The wise man removes his still before he removes a nagging woman from his home. Right on both counts. The woman does not nag. But if the IRS busts us for distilling, she will remove herself. A wise man knows when to quit while he's a...

Here's the tag from a recent Kölsch recipe. Nowadays, I keg 'em to avoid the trouble of bottles. [/url] I used to keg, back in the 90's. When I moved from Montreal to Tampa, I left my fridge with the taps back there, and bottled since. I like the portability, and not being dependent on CO2; tanks. ...

That was back when I was "carpenter-strong", had all I could do to get a 12lb lingcod in my buddys boat last Saturday. Getting old sucks, but's sure beats hell out of not getting any older. RAY "Carpenter-strong" - I like the phrase. Doesn't apply to me, though. I'm "software-engineer strong", whic...