Ok one more question about shelf life. I have some powder dextrose and corn syrup solids I bought in 2008 are they still good? They are from the sausage maker and are in plastic jugs?

I have had a 5lb stuffer for about 4 years now and it has plastic gears. I have never had a problem with plastic gears and completely agree with Chuckwagon. I tied some butcher string around the top where it bottoms out. It helps me as a guide

I just picked up some mineral oil from Walgreens for my grinder head, ginder plates, and knifes. I just want to make sure I got the right stuff, it says it is tasteless, odorless, and colorless. It also says it is a intestinal lubricant or laxative. Can someone let me know if I am right.

http://i1212.photobucket.com/albums/cc457/blackriver12/IMG_9866_edited-1.jpg Hi everyone I have been on the forum for about a year now and have learned so much! I have been working as a Electrician for about 15 years now. I love to hunt, fish, bike, camp, make sausage, BBQ, and spend time with my f...

Love it! You are very creative! It looks delicious!

Thanks for the reply guys. I think I will get the 70/30

I bought a large jug of insta cure #1 in 2008. I was wondering how long the cure is good for? Does cure ever go bad?

You know I have had the exact problem with my manual #12 Chop rite grinder. I had the most problems with beef. I cut the meat across the grain and into small chunks. It was a lot of work but it worked well and eliminated the problem. On the second grind try to put just a little meat in at a time. It...

I want to buy pork trim, I have to choose between a box that is 50 percent fat and the other box is 30 percent fat. What is the best for making brats for grilling?

Tom I just went through the same thing you are. I ended up getting the Tor rey 3/4 horse meat grinder. I looked at a #22 Lem(which is a nice unit.) It has a 2.25 inch neck to feed the meat down. The Tor rey has the same size neck. Grinding speed is very comparable. I called a online dealer who sells...

I am going to grind some venison scraps for burger. I have never done this before. What is the best meat to use for the added fat needed for good burger? I like to make hamburgers on the grill and I like a good juicy burger. How many grinds and what size plates should I use? Thanks

Is pepperoni and Salami you buy in the store cooked then dried? Do they use a culture like a F-LC starter culture, ferment for for 24 hours, then cook to a desired internal temp, then tranfer the sausages to a drying chamber to get the desired weight loss?

This is the one I have and I like it very much. It is a Oxo scale.

http://www.amazon.com/OXO-Grips-Stainle ... 489&sr=8-1

I agree with Ross the sharper the knife and plate the better the grind. I have used a manual #10 for 3 years and have made some good sausage. I think the electric would be better than the manual as long as the knifes and plates are sharp, mainly because it is faster. Unless you are doing larger batc...

Could I mix the Karo corn syrup with the water in a blender so I have even distubution thoughout the meat?