Has anybody used any of his premixed seasonings? Just curious. I use PS Seasoning 260-B Italian sausage seasoning exclusively. I used to mix my own but after trying this the first time I loved the flavor, and got rave reviews from my friends. Another great aspect of using this is that I gat the sam...

The PK100 is a great way to go. I've had one for many years, like Redzed mine was sold by Cabelas and made by PS Seasonings. I smoke mostly bacon, sausage, and hams tho the Pro 100 has the capability to act as a great roasting devise also. By flipping a switch the unit runs from 110 volts to 240, ru...

Not dead here either, tho I haven't been around for quite awhile now. Still stuffing and smoking as CW so graciously taught me https://imageshack.com/i/pnlHGbxOj https://imageshack.com/i/poMp1zjuj https://imageshack.com/i/plpiKwWYj Started making coppa and dry aging steaks with UMAi bags https://ima...

Maple-Honey Bacon
Wild Hog Italian Sausage with Cabernet & Garlic
Chicken Italain Sausage with Chardonnay, Tomato, & Black Olives
Canadian Bacon
CW's Hipshot Burgers

aka as Barry Byner, passed away on Feb.10, 2018. He taught me all I know about sausage making and charcuterie, was a great wit, and a fine man. He will be missed, may he rest in peace. RAY

I got the same mixer last year and it works flawlessly with my Cabelas 1hp commercial grinder. The clean up is pain, but worth the hassle. I'd think the gear issue would have something to do with the attachment. RAY

Thanks a lot Red! I thought the calculator you posted in the Makin' Bacon thread was good, this one is even better. Thanks again. RAY

Thanks for that Bob, will do. I just measured a level teaspoon of cure #1 and it came out to 6.5 grams, quite a difference from dumping two tablespoons of cure #1 into a rub for a 12.5lb. slab of belly. Never too old to learn. RAY

It seems difficult to find a massage bacon curing recipe the folks can agree upon for being effective, yet safe. The curing calculator Redzed provided in the initial thread seems to take away a lot of the guess work, thanks for posting that. Looks like a 12.5lb slab of porkbelly will take 14 grams o...

Chuckwagon is over around this way these days.

http://sausageswest.com/

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

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...

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...

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

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...