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Anyone have this Walton's clipping machine and do you recommend it?

Is there a trick to using the small pliers and hog rings for closing off a casing? Or a completely different option?

I inevitably end up with too large a ring that leaves a loose ring crimp, or it crimps too tight tearing into the casing. What's the secret?

Getting ready to make some Braunschweiger. In looking over the Reytek recipe, I don't see anything in regards to a parboil of the meat and liver.

Is it imperative that the meat and liver be parboiled before grinding? If so, how long do you parboil, and can both be parboiled at the same time? Thx

I want to make some Braunschweiger and am wondering about the casing used. I see most suppliers offer the orange or yellow plastic casing. Now I understand that Braunschweiger is to have an application of smoke at the end, unlike Liverwurst which does not. My question then is when using the plastic ...

Looking for a pork/chicken hotdog recipe please.

Thank you very much for the translation!

Many thanks Bob

I found what I believe is a complete recipe,but I'm not sure as I can't translate it. Do we have any Polish folks that could take a look and tell me if it is a doable recipe? Many thanks. Mielonka z szynkowara (receptura Czarka) składniki: Łopatka wieprzowa - 0,9kg Boczek wieprzowy - 0,2kg peklosól ...

Hi to All,
Was wondering if anyone had a recipe for a Pickle Loaf? I checked thr forum recipe list and didn't find anything. Many thanks.
Just had this hankering for a lunchmeat that contained bits of sweet Gerkins.

Thank you for the clarification

I was interested in this recipe and had a question on the water amount. The last listed ingredient was a cup of ice water. In the instructions it says to put 2 ice cubes in the food processor with every 1.5# of meat to be emulsified. My question is, the cup of ice water, is that added in the form of...

I was wondering if a pork/ chicken meat combination was a common usage rather than all beef or a beef/pork combination?

To everyone who commented, thank you for your input. I believe I do have some ECA on my sausage shelf. Now it's a matter of searching for the amount to be added to a 10# batch of American style bologna. Redzed, you are correct, I did post regarding an American style bologna which was the recipe I fo...

I noticed in the Kutas book under the recipe for Lebanon Bologna it calls for 6 oz. of Fermento for a 10# batch. Evidently this gives the meat a little tang in its development. Unfortunately it appears one must have some way of introducing humidity control into the smokehouse at various process step...

https://www.meatsandsausages.com/sausage-recipes/cooked/american/bologna-american I want to make a bologna like that found in the lunch meat section of my local grocery store. In looking at the above recipe, I noticed that it goes into the smoker towards the end. In fact, most all the recipes for bo...