Dabrjn wrote: Just checking in. Have been following, but out of town for two more weeks then I can start. Butt is in the freezer...I know you want it fresh, but I live two hours from Costco and I ain't paying grocery store prices! Dabrjn, thanks for checking in. You bring up a good point here. In b...

RGauthier wrote CW, I have not had a chance to make the burgers. I don't have the powdered soy protein, but I'm thinking of picking up some NFDM powder instead. The soy isn't readily available and I'm don't want to order just that....seeing I'm not in need of anything at the moment. Would that be o...

Shuswap , thanks for the kind words. Hey, have you ever had knockout "biscuits n` gravy" for breakfast in a restaurant anywhere in your travels. Did you wonder how they got the sausage to separate easily and quickly to brown in a pan? The little browned bits left in the pan are called "fond" and th...

Hey, hey, sausage makers! Hope you're enjoying the project "KB". Did you realize there's so much to know about making good sausage? Just wait until we get into Project A2 and start making air-dried sausages! Wow... lots of things to remember. I would like to hear from everyone at this point. Just a ...

Phil, without a binder, your "handcut" sausage will never hold together without a casing. This is the lesson I am trying to get across. If you want these hand-cut pieces to even begin to stick together, you'll have to work them with your hands, kneading the stuff. For sausage gravy for biscuits, you...

Duk, you're sick! Everyone knows that. What you need is a size 12 Justin leather enema! Please allow me to administer it!

Dang Rabid Duck!

Quick Review: What Is "Fresh" Meat? In butcher`s circles, the term "fresh" applied to meat is a bit confusing. It is not meant to imply the animal in question was butchered merely twenty minutes before you purchased it. Fresh simply designates meat products that have not been cured with sodium nitr...

I use an "adjustable press" too! A large plastic lid from an industrial mayonnaise jar.

In 6.5 (large) that is 18-20 inches long, you can stuff about 3 lbs.

What size beef middle are you using? I'll look it up for you.

See: Page 106 of the third edition of "Great Sausage Recipes And Meat Curing" by Rytek Kutas

BobK wrote: There should be a less than blurred line between the temp that separates "Barbeque" and "smoking" meats. That would determine at which point meats need to be cured for safety reasons. Also it is well documented what the maximum amount of nitrites/nitrates are allowable by various govern...

RGauthier, at 225°F you are cooking the meat, not smoking it. Smoke in the temperature zone designated for "cooking" is just fine. Otherwise we wouldn`t have good barbeque. However, when "warm and hot smoking" take place in the "danger zone" from 40°F to 140°F, we must use caution. This is the ideal...

Welcome to Wedliny Domowe "Darwin" in Arizona. Say, I wonder how many folks know that Oraibi in Arizona, is the oldest Indian settlement in the United States and the Hopi Indians founded it. Among all the states, Arizona has the largest percentage of its land set aside and designated as Indian lands...

Quick Review: What Is "Fresh" Meat ? In butcher`s circles, the term "fresh" applied to meat is a bit confusing. It is not meant to imply the animal in question was butchered merely twenty minutes before you purchased it. Fresh simply designates meat products that have not been cured with sodium nit...