If they had white mold on them you would probably be better off removing the casing...mold dies or goes dormant without air and the casing can feel slimy.

If no mold either way works fine.

To be honest I have the 1 horse model from those folks...made in China.. still works fine after 10 years..and I use it a lot. Its all I could afford at the time. Never heats up the throat like I have read about on here on other grinders. I froze the throat and plates today... but not much of a diffe...

Or should I say old farts aids. I used to grind with a hand grinder, mix by hand, Stuff with a 3 lb horn. And wash all by hand to clean up. Arg! Now its a 1 Hp electric grinder, Hand cranked mixer, and a 7L. stuffer. Got all the toys out this A.M. http://i1289.photobucket.com/albums/b512/bobkarchery...

...Better off staying on the high side of the allowed limit to be on the safe side... Um... high side of the recommended range, but below (rather than on the high side of) the recommended limit. ...which is what I think you meant. (Sometimes, the English gets in the way.) :mrgreen: Yes below...not ...

Thank you Russ and Barry for the time and effort put in on that question!!!! My personal conclusion is: Better off staying on the high side of the allowed limit to be on the safe side (too many variables). Over time the stuff breaks down and isn't really a problem ( issue ) in the final product. Als...

and even a chopstick or bamboo skewer to clean out the holes in the grinder plate. Toothpicks and skewers are not needed!!! Hold plate in your cupped hand under running water, tap (RAP) with heavy wooden dowel (I have a wooden pusher from my grinder) Meat will back right out of even 1/8 inch plates...

Things will vary on how tight you stuff them and also they are a natural product and size will vary a little casing to casing. So your results will vary. And just what CW said approx 1.5 - 2 lb per foot. (65mm large diameter casing) Prepare extra casings you can always re-salt and re-store them as l...

BobK wrote: There should be a less than blurred line between the temp that separates "Barbeque" and "smoking" meats. That would determine at which point meats need to be cured for safety reasons. Also it is well documented what the maximum amount of nitrites/nitrates are allowable by various govern...

Dave It was an upright FROST FREE freezer. You can't move/remove the shelves in a manual defrost. If you can find an all-fridge or a commercial soda cooler those also work well. Two nice designs are Chris's at the beginning of this thread and Walleye1 here http://www.wedlinydomowe.pl/en/viewtopic.ph...

Dave- Similar setup to Redzeds but with an Auburns controller and two backdraft vents (top and bottom) I am still working out the kinks and may move the vaporizer to the outside for more room. http://i1289.photobucket.com/albums/b512/bobkarchery/IMG_0113_zps583c9f3e.jpg http://i1289.photobucket.com/...

There should be a less than blurred line between the temp that separates "Barbeque" and "smoking" meats. That would determine at which point meats need to be cured for safety reasons. Also it is well documented what the maximum amount of nitrites/nitrates are allowable by various government agencies...

rgauthier20420 said: Paid $1.89 a lb for some good looking butt. Only on WD could you get away with a statement like that! With Hotel Salami Northwest up and running (Redzed) and Hotel Salami Northeast about to open better open the Central Franchise. Photobucket is another option but still a bit of ...

A year ago ago I would have thought 1.89 lb was high for pork butts (i was paying 1.39)....I just got some for 2.39 and it was a bargain. Pork loins however are at 1.99 so go figure!!

Well if you store it in your cave/curing chamber or the open air it will continue to dry.

Best method I have found is vacuum sealed in the fridge. The longest we have made it is 6 months for pepperoni and sopressata which I use for Pizza. The taste actually improves with age.

CW said: Please realize that adding more fat to the recipe will not prevent the dry, "sawdust" texture developed as the result of too much heat added too quickly in your smoker. It must be a very slow process. Read this again and again...it is a slow process and NEVER try to hurry..it took me a LONG...