Post some pics and the recipe. Also what size plate did you use to grind? Temps of meat while grinding? Etc. I haven't done all beef but am hoping to try tomorrow myself, but I personally find with pork I like the ratio 70/30 and can even increase the fat a bit from there if I feel the sausage warra...

These guys here have taught me fat doesn't cure or doesn't take up the nitrite. However you can firm it up with white salt. That may help you. Take a look at my Serbian sausage link https://wedlinydomowe.pl/en/viewtopic.php?f=9&t=9365&p=44532&hilit=serbian#p44532 . I detail that I "cured" the fat bu...

Is it the beef giving a deeper red? Looks great!!

They look excellent, is the "purty" casing much harder to peel than the standard cylinder...I hate to lose the meat and be forced to nibble on the casing. But I guess the dog is happy as he does get more than his fair share of stuck cellulose and meat

Hi Fatboyz, yes weisswurst. I have eaten it a bunch in Munich. Over there they have a breakfast https://c8.alamy.com/compde/gkbwh3/bayerische-weisswurst-fruhstuck-mit-brezel-und-weissbier-gkbwh3.jpg that consists of a half liter of hefeweizen, bavarian pretzels, weisswurst and sweet mustard. I have ...

So Fatboyz do you run separate batches of the venison, pork, and back fat, i.e., for 16 pounds making two V, P, BF blended batches that are subsequently combined? Or do you run let's say the venison through first toss it into a lug and then run the pork and backfat together and toss this into the lu...

Ed, I do think the bowl cutter will make a difference. I don't want to say overheating the meat isn't as big of an issue as it really is, but temp was the one issue I didn't face. I could se that I should have been able to run the bowl cutter for a significant time with the 3 ice charges. That would...

I made my first run of frankfurters this past weekend. I was very excited and looking forward to putting the bowl cutter through its paces. I read all that I could and was really aware of how my meat batter needed to remain really cold and when emulsified that I had an upper limit on my temp or else...

sorry - realized you were looking for fresh not a salami....my bad

See my question to jcflorida on page 84 viewtopic.php?f=18&t=5407&start=1245 where he sent me to this page http://twoguysandacooler.com/making-a-100-beef-salami/

I might be missing something here, but what are you making? And wouldn't that guide you a bit? Like vinegar for Mexican chorizo or sumac for a middle Eastern taste...wouldn't the manner in which you add tartness be somewhat associated with the style of sausage? However, in general terms have you con...

Ed, I bought a bowl cutter through a commercial auction site in the states....PCI Auctions, there is another one named RCI Auctions. I don't think either work in CA, however there is this one, https://restaurantauctions.ca/ I know it is far from Alberta but it is a start. The key is to know what you...

Here are the Melton Mowbray Pork Pies. These are pork mince seasoned only with salt and pepper and are supposed to be topped up with a pork gelatin stock. This time around I have leaky pie crusts. So much for a hot suet crust...lard works better. But these will be frozen and used on hikes and campin...

There really is no rhyme or reason...I think she would like to be about 80% vegetarian in her head and could take or leave meat. She always "likes" what I make but in small portions. But when I buy her a Jewish salami she cuts off a few slices with her tomato and avocado and cheese. I'm working on h...

Awesome, thanks I'll check it out. No need for kosher but "strangely" my wife doesn't seem to like sausages too much but if i make it from at least mostly beef or I can finally get into Italian salamis (pork or otherwise) she somehow doesn't classify these as sausage. Don't ask