Search found 18 matches

by Scogar
Mon Nov 11, 2019 15:24
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 13
Views: 7528

Re: Venison Sausages

This looks really good, I may actually make this instead of the summer sausage I referenced on my other post
by Scogar
Mon Nov 11, 2019 00:41
Forum: Sausages
Topic: Summer Sausage Questions
Replies: 4
Views: 102

Re: Summer Sausage Questions

Thanks Bob K and Redzed. I missed the dextrose and only saw the sugar when I posted, I'm glad you pointed that out. But funny based upon both of your posts it seems that the range is still wide (but that's ok). One for cutting sugar in half, the other keeping it the full recipe. The same goes for th...
by Scogar
Sun Nov 10, 2019 14:40
Forum: Sausages
Topic: Summer Sausage Questions
Replies: 4
Views: 102

Summer Sausage Questions

I have gone through all the summer sausage recipes and posts that I could find on the site and answered a number of my questions, but found that this led me to a couple more. I'm hoping that there are quick answers for those in the know...The plan is to make Marianski's summer sausage https://www.me...
by Scogar
Sun Oct 20, 2019 01:47
Forum: Offal products
Topic: Smoked Liver Sausage and Cure #1
Replies: 10
Views: 271

Re: Smoked Liver Sausage and Cure #1

Image

Figured it out it seems
by Scogar
Sun Oct 20, 2019 01:23
Forum: Offal products
Topic: Smoked Liver Sausage and Cure #1
Replies: 10
Views: 271

Re: Smoked Liver Sausage and Cure #1

...and now for the rest of the story! Thank you Redzed for the recipe. I had seen it in the archives and was planning on loosely following it. It made it a lot easier when you appended it to this post. And Butterbean I saw your comment just in time. Appreciate the "belief" that I had accounted for t...
by Scogar
Thu Oct 17, 2019 14:45
Forum: Offal products
Topic: Smoked Liver Sausage and Cure #1
Replies: 10
Views: 271

Re: Smoked Liver Sausage and Cure #1

Thanks Bob K I suspected that there would be a reduction in the cure but it was just a thought. And Dan as for no cure in liverwurst...that may be the norm, but I tend to land on the opposite side of the fence with nitrite in the quantities that we use...i.e., I lean towards it at the very least bec...
by Scogar
Wed Oct 16, 2019 18:40
Forum: Offal products
Topic: Smoked Liver Sausage and Cure #1
Replies: 10
Views: 271

Smoked Liver Sausage and Cure #1

I plan to make a liver sausage. I haven’t worked out the formula yet but likely will use Marianski’s ratios, i.e., liver 25-30%, fat 20-40%, and meat 30-40%. The liver will be venison liver and the meat/fat will probably be Wright Brand Bacon. I will assess the meat/fat ratio of the bacon and adjust...
by Scogar
Mon Sep 23, 2019 11:40
Forum: Hardware
Topic: # 32 Grinder Plates - 3mm (1/8")
Replies: 8
Views: 825

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

I sent a PM but it shows in my outbox so I can't tell if you got it or not. But again, I wanted to thank you. It is much thicker than the plates I have but everything engages so it should be good.
by Scogar
Sun Sep 15, 2019 19:59
Forum: Hardware
Topic: # 32 Grinder Plates - 3mm (1/8")
Replies: 8
Views: 825

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

actually it looks like Hobart makes both kinds, one cutout and three cutouts
by Scogar
Sun Sep 15, 2019 19:58
Forum: Hardware
Topic: # 32 Grinder Plates - 3mm (1/8")
Replies: 8
Views: 825

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

The Hobart plates on webrestaurant etc look like there are three cutouts on the perimeter about 120° apart. Mine has the single cutout, so I don't see why it wouldn't work, the other two cutouts should fall under the threaded end of the grinder. I'm under the impression that the plates are interchan...
by Scogar
Sun Sep 15, 2019 14:31
Forum: Hardware
Topic: # 32 Grinder Plates - 3mm (1/8")
Replies: 8
Views: 825

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

thanks Butterbean
by Scogar
Sat Sep 14, 2019 16:24
Forum: Hardware
Topic: # 32 Grinder Plates - 3mm (1/8")
Replies: 8
Views: 825

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

Been waiting for things to cool off here in North Georgia and prepping for hopefully a lot of sausage this Fall, including hot dogs. So my question is, I was able to score a commercial Buffalo Chopper late last winter and it took awhile to clean it up. It will be ready for this season's sausage. But...
by Scogar
Fri Jan 25, 2019 15:58
Forum: Hyde Park
Topic: Business License/Wholesale Issues
Replies: 4
Views: 693

Thanks Bob, my quick research looks that it is conforming to what you say. I think it is solely a tax issue...meaning the wholesaler doesn't want to and doesn't need to complicate things with taxes so long as they get the correct paperwork. The business license ultimately transfers that liability to...
by Scogar
Thu Jan 24, 2019 20:55
Forum: Hyde Park
Topic: Business License/Wholesale Issues
Replies: 4
Views: 693

Business License/Wholesale Issues

Does anyone have any experience overcoming the issues of getting raw materials by having a business license? It seems everywhere that I turn no one has jowls, or back fat, or even whole belly. Why because Johnny Q Public doesn’t buy these items regularly. So when I go to the bigger meat packers or...
by Scogar
Wed Jan 23, 2019 18:22
Forum: Venison and Other Game
Topic: Venison Bologna
Replies: 3
Views: 599

Looks great Butterbean. Hope this doesn't hijack the thread but I have to ask...I'm seeing some negatives from a few folks on the use of a chopper, including yours in the above post. I read in the archives about your search for one a few years ago - has the reality of a chopper not lived up to the e...