Search found 58 matches

by DanMcG
Mon Nov 18, 2019 09:58
Forum: Technology basis
Topic: Hanna HI981036 Meat pH Tester
Replies: 3
Views: 97

Re: Hanna HI981036 Meat pH Tester

Thanks for the heads up Redzed!!
by DanMcG
Mon Nov 11, 2019 12:16
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 13
Views: 7528

Re: Venison Sausages

it would not be easy to mix 25lbs of sausage batter by hand Thanks for the reply Chris, I guess i didn't realize ya had 25 pounds going, although looking back at your pic's of them blooming on the rack I should have known. :roll: I usually only do 5-10 lbs at a time, is it accurate to say the more ...
by DanMcG
Tue Nov 05, 2019 11:42
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 13
Views: 7528

Re: Venison Sausages

Very nice looking sausage Redzed, I'm adding it to my long list of products to try.
One question I have is why such a long mix time? A few minutes by hand would give you a good bind, what more does 12 minutes with a power mixer give you. Thanks.
by DanMcG
Thu Oct 31, 2019 09:29
Forum: Sausages
Topic: Spice dosage help
Replies: 3
Views: 148

Re: Spice dosage help

The amounts are totally up to you, but for some reference take a look at this;
https://www.meatsandsausages.com/sausag ... es/secrets
by DanMcG
Wed Oct 23, 2019 10:11
Forum: Smokehouses. Construction and Maintenance.
Topic: MiniMax Smokehouse
Replies: 7
Views: 269

Re: MiniMax Smokehouse

NIce looking smokehouse IFB.
by DanMcG
Sat Oct 19, 2019 09:44
Forum: Offal products
Topic: Smoked Liver Sausage and Cure #1
Replies: 10
Views: 271

Re: Smoked Liver Sausage and Cure #1

Thanks for the recipe Redzed, I been thinking about ordering some pork liver for sausage. At what point in your process do you add your cure?
by DanMcG
Thu Oct 17, 2019 09:18
Forum: Offal products
Topic: Smoked Liver Sausage and Cure #1
Replies: 10
Views: 271

Re: Smoked Liver Sausage and Cure #1

I guess you could cure the liver beforehand, they mix in with the bacon, but to be honest I don't know a liver sausage that uses cure. The ones I see are pre cooked liver that are heat processed, then cold smoked.
I'm sure someone will be along with more knowledge and give ya good advise
by DanMcG
Wed Oct 02, 2019 09:23
Forum: For beginners
Topic: Greetings from Germany
Replies: 5
Views: 212

Re: Greetings from Germany

Welcome Marko! I would love to see an authentic Nurnberg sausage recipe if you have one.
by DanMcG
Mon Sep 23, 2019 18:47
Forum: Hardware
Topic: # 32 Grinder Plates - 3mm (1/8")
Replies: 8
Views: 825

Re: # 32 Grinder Plates - 3mm (1/8")

Nice gesture Butterbean!
by DanMcG
Sun Sep 01, 2019 08:54
Forum: Sausages
Topic: The herb 'savory' in sausage question
Replies: 3
Views: 395

Re: The herb 'savory' in sausage question

I'd go with summer, I think winter savory is bitter. but then again it would depend on the recipe.
by DanMcG
Sat Aug 31, 2019 10:51
Forum: Hardware
Topic: Odd grinder
Replies: 4
Views: 594

Re: Odd grinder

That was the way they were back in the day.
We still have one that we use for grinding toast,onions and celery for Thanksgiving dressing/stuffing. It also works well for grinding liver for pate', but never tried it with raw meat. I'd bet it would work ok if the meat was cubed small and semi frozen.
by DanMcG
Fri Feb 22, 2019 09:14
Forum: Announcements
Topic: Forum Software Upgrade
Replies: 26
Views: 2717

Re: Forum Software Upgrade

Thanks, that fixed it for me!
by DanMcG
Fri Feb 15, 2019 00:30
Forum: Announcements
Topic: Forum Software Upgrade
Replies: 26
Views: 2717

Re: Forum Software Upgrade

Hey Bob, You might be right. It does say remember me..
by DanMcG
Thu Feb 14, 2019 16:49
Forum: Announcements
Topic: Forum Software Upgrade
Replies: 26
Views: 2717

Re: Forum Software Upgrade

It auto fills the info for me. but I check the, keep me signed in box.
by DanMcG
Thu Feb 14, 2019 12:20
Forum: Announcements
Topic: Forum Software Upgrade
Replies: 26
Views: 2717

Re: Forum Software Upgrade

Tried it with no change. I'm using Chrome, so I switched to Edge to see if it made a difference, and it did not.