Search found 1110 matches

by sawhorseray
Wed Jan 06, 2016 15:14
Forum: Hyde Park
Topic: Question
Replies: 1
Views: 4411

Chuckwagon is over around this way these days.

http://sausageswest.com/
by sawhorseray
Sun Nov 16, 2014 05:27
Forum: Hardware
Topic: Cabelas 20lb mixer
Replies: 15
Views: 28812

ssorllih wrote:I bet a mortar mixer would do a quick job of it. Just clean it with a high temperature pressure washer when you were through.
Hod-carriers could deliver the sausage mix to the waiting stuffers! RAY
by sawhorseray
Sun Nov 16, 2014 05:25
Forum: Microbiology of meat and products
Topic: Trichinella in wild boars
Replies: 19
Views: 22533

Interesting comments. I know next to nothing about Trichinosis. Can the larve be seen by the naked eye?from Wikipedia http://en.wikipedia.org/wiki/Trichinosis Between 2002 and 2007, 11 cases were reported to CDC each year on average in the United States;[2] these were mostly the result of eating un...
by sawhorseray
Fri Nov 14, 2014 00:27
Forum: Hardware
Topic: Cabelas 20lb mixer
Replies: 15
Views: 28812

Re: Cabelas 20lb mixer

Have a opportunity to get a Cabelas 20 lb mixer cheap. Anybody have one, anything good or bad to say about it. The guy that has it used it once and did not like it. Although they don't run and hide our boys are tired of freezing there hands every time we butcher. Have read reviews good and bad on t...
by sawhorseray
Wed Nov 12, 2014 21:37
Forum: Sausages
Topic: Heads up on pork deals
Replies: 19
Views: 17005

For the last five years at Xmas time I buy 100-120 pounds of porkbutt for 99≠ a pound. Maybe not this year, but it's still best to wait till than. RAY
by sawhorseray
Tue Nov 11, 2014 02:05
Forum: Hyde Park
Topic: Visit to wild boar farm
Replies: 9
Views: 9108

Wow, that's a beautiful looking hog! I've whacked a couple of sows in my career with just about that much fat on them, there will be no backfat needed for the sausage you'll be making Chris. I usually cut the grind 60% wild hog and 40% domestic porkbutt just to ensure no gamey flavor, but I doubt th...
by sawhorseray
Mon Nov 10, 2014 18:22
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 114557

Thank you both for the advice and leading me to the right place. I'll crunch the numbers and see if this is feasible for me, refrigerator space is at a real premium at my house. Two freezers, tons of space, one reefer, not much. RAY
by sawhorseray
Mon Nov 10, 2014 13:51
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 114557

I've gone thru this thread from start to finish now and what's produced by using these UMAI bags looks absolutely fantastic. I'm wondering if this price from Amazon is decent, appears to have everything needed. Wondering if there are better deals to be had, not cheap. RAY UMAi Dry® Dry Curing/Ag...
by sawhorseray
Sun Nov 09, 2014 10:51
Forum: Announcements
Topic: New addition to Moderator Team
Replies: 6
Views: 9317

Congrats Bob! Best of luck with your new endeavor. RAY
by sawhorseray
Sun Nov 09, 2014 10:48
Forum: For beginners
Topic: Can someone clear this up for me
Replies: 22
Views: 16792

I just received Marianski's book last week and have been going thru it, seems like a nice compliment to the bible Rytek set forth so many years back. He could be talking fresh pork belly, or he could be talking belly bacon cured and smoked, tho I really doubt it being cooked for use in this sausage,...
by sawhorseray
Fri Nov 07, 2014 12:00
Forum: Hardware
Topic: what kind of meat slicer should i get
Replies: 13
Views: 12328

[quote="redzedI was at Cabella's today and looked at the 10inch "commercial" grade slicer they currently have on sale. Looks like a good slicer for home use, but I doubt any business would buy it. .[/quote] I'd agree with that 100%. Another thing to think of grabbing if you are in the market to buy ...
by sawhorseray
Thu Nov 06, 2014 18:44
Forum: Hardware
Topic: what kind of meat slicer should i get
Replies: 13
Views: 12328

ok i found this hobart slicer on Craiglist for $300 do you think i should go with this one its used and in good condition they say or the brand new cabelas 10 inch for $230 there is a link below for both [url=http://s25.postimg.org/cdgdvq6q3/00y0y_e_EQYCYSMp_KE_600x450.jpg]Image [/url]http://www.ca...
by sawhorseray
Thu Nov 06, 2014 13:43
Forum: Hardware
Topic: what kind of meat slicer should i get
Replies: 13
Views: 12328

I would definitely go with a bigger slicer like Ray's if you're going to be doing a lot of slicing. If you intend to slice a lot of big chunks of cheese along with your meats it's important to have a slicer with a good amount of power because cheese puts a lot of stress on a slicer.Check Craigslist...
by sawhorseray
Thu Nov 06, 2014 00:49
Forum: Hardware
Topic: what kind of meat slicer should i get
Replies: 13
Views: 12328

I've had the 10" commercial model for about five years, does a great job, never a problem. RAY

Image
by sawhorseray
Mon Nov 03, 2014 06:38
Forum: Smoked pork products
Topic: Nitrite and Bacon
Replies: 43
Views: 50582

A couple of things to keep in mind, the guide isn't intended for the general public so it leads to a lot of confusion Sorry, but I don't see how Joe Butcher from Hicksville can better understand the guide better than me, Joe Public. And all I have here is what you said what the person told you. I t...