Will the plates to your grinder interchangeable with Hobart? If so I have a good many Hobart plates in a box somewhere and I might could help you ought to keep you from having to buy one.

I would think you could do anything you wanted with your chopper but having that plate would be good insurance just in case.

The mold should grow fine in normal drying conditions. Whats your humidity and temp?

Thanks. I've never seen one like it and was curious. I'd think with meat it might work you pretty hard but can see where it might shine with pate's or vegies.

Those look great.

Thanks for the reply Ago. I'll stray on the side of caution and try and be patient and order some more. I have plenty of one type yeast to do this batch but its not what I wanted to use. With as much time as it takes to make libations such as this my waiting a few more days is a small price to pay b...

Was planning on making some sparkling hard cider next week and have some yeast ordered and it should arrive the first of the week. However in the mean time I decided to double the quantity I had planned on making and was wondering if my starting out with half the yeast they recommend would be a seri...

A friend picked up a bunch of old grinders and knowing I'm into that type stuff he gave me this one. I've never seen one like this before and only took it because it is unique in that it doesn't use a knife. Instead, the worm pushes the ingredients out to the plate and the plate turns and does the "...

Looks great. Glad they turned out well. Odd about your loss of taste. Any medical term for that phenomena? Just curious.

I wish you the best! Bold move on your part but following your heart can't lead you wrong. Not many can say they have had two careers but if I imagine this new career will put a spring in your step that has been missing for some time. I need to follow your lead as I haven't had a spring in my step i...

Does it end up with more of a "kipered" texture? like a dried steak bite? Interested in this as I prefer mine to be a little on the chewy side. Have you ever had Jack's Links Jerky? Its similar to that in texture and bite. If you read their label they have sugar before salt so they are doing the sa...

If I could I would. The computer in the barn doesn't have Word so I've been keeping things on paper but the spice blend really shouldn't matter much because I think it was the texture and softness that sets it apart. But if I can find my notes on it I'll share the spice blend I used. Based on the la...

If it was 20 minutes I think I'd just poach like Redzed suggested. I was thinking it was one of those oh crap moments.

I finally came to a decision that adults like this jerky too. Frankly, I had forgotten all about it but we had just finished baling hay when a friend was nosing around the kitchen and saw a box of jerky and snack sticks I had on the shelf. He and his helper ate some snack sticks but carried some of ...

Just a guess on my part but after 48 hours I'd think you would have had plenty of time for the fermentation to take place and I'd be more concerned with the possibility of case hardening since the heat from the oven could have dried the outer portion of the sausage too quickly and broken the water b...