At Win-Dixie for $1.19 a pound, I'm picking up a few. sun,Mon, tues only

They look great. When I make mine I mix then stuff right away then let them sit overnight to meld the spices and give the cure time to work. They stuff a lot easier than if I let the meat rest overnight then stuff.

But I like my cases to wrinkle.

can I get an Amhen from the brothers.

This is a sausage making site! We don't want some muck raking idiot bringing up 25 year old news. If you can't post as to sausagemaking DON'T POST end of discussion.
Chuck wagon for President

What happened to the liver and Kidneys?

it does dual duty in your Micheal Jackson impersenations .

We are in a cold snap too. It got down to 36F for a couple of hour early this morning but will bounce back to the mid 70's by noon. I got an e-mail from my daughter she got 16 inches of snow , high winds, white out conditions, roads closed and it's -40 and expected to stay that way for at least a we...

Chuck buddy that sounds like a great idea.

small sheep cases are very tender, stuff them very slowly or they will split. Take your time and you won't have any blow outs. Don't stuff too full either .Good luck, you don't have to poach them, I do it to some just to have a brown and serve sausage. They hold up great just don't boil or the skins...

CBuzz. I get them from The sausage maker in Buffalo, they come in a plastic tub, sealed in a plastic bag which has a slurry of salt. I store them in the fridge. I just rinse the untangled case out then soak in water overnight in the fridge, but you only need a 20 min soak. I like to think a longer s...

ssorllih wrote:You sure do nice work. What convenient gauge do you use for link length?

I put two strips of electrical tape on my table 4 inches apart to guage how long to make my links.

carbona: threading them on the tube is easy the hard part is untangling the hank.a 3/8 SS. stuffing tube is a must.

I made some breakfast links today, Maple flavour links and Sage links sage links before linking http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P1180018_zpsde019822.jpg sage breakfast links http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20...

I have two, my main grinder at my main house is an old Toledo http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P6210001.jpg my second grinder at the winter house is a #12 Kitchener http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P1...

Wine store? you don't need no stinkin wine store. Just like sausages you can make better wine at home.