Thanks Bean... couple of questions though, does it dry evenly or do you end up finding yourself having to rotate the shelves to maintain consistency? And how long have you had it? I'm just trying to get the best bang for my buck and I've read about some of the problems people have run in to and I'm ...

They look awsome Big Guy... I really love the color.

I'm thinking about getting a good dehydrator and thought this would be the place to ask. I was looking at the D-10 on sausagemaker.com for $562.99 and really like the looks of it, but a friend told me about the 160 liter at Cabelas for $499 and he says he loves his. Anyway was wondering if anyone ha...

Have you ever tried ham jerky? It is delicious. I would save some of that un cured and cubed up for chile verde. Also some German spek would be good. And some all pork franks would be nice.
I'm so jealous I would love to have your problems. Ohhh what to do. Have fun Bean

Hey Big Guy, you could add me to that list. If you ever find a ham press.

I believe the answer you are looking for is the fact that when you are making a dry or semidry sausage you use powdered garlic and dry spices to prevent not only the possibilities of contamination but also to avoid the addition of moisture, both of which are detrimental in their production. The reas...

I must say. I love both corned beef and pastrami, and that looks devine. Nice going... now I'm drooling all over my keyboard.

C.W. congratz to you for having the moral fortitude to let the post stay. I think by now this JACK OFF should realize that he has stepped in it. Anyone who doesn`t realize that this is not a morality site, but a site dedicated to the charcuterie art should probably be relieved of their membership an...

Hey Jan, thanks... if you want links I would be more than glad to give them. I enjoy trying new recipes so I use a lot of different recipes from a lot of different people. If you or anyone has any questions you would like me to answer I would be more than glad to try. But the truth is, there are a l...

No problem... I used 10 lbs. Venison, 3lbs pork (Boston Butt), 5lbs beef trim about 80/20, and 2lbs back fat. And the mix came out great. And don't you know I got a call from work today... looks like the weather is bad and they won't need me until the middle of next week... That's just too bad. I wo...

Well I made it back home and figured I would go ahead and use up the last of my venison, beef trim, and pork. So, I made some olive loaf from Len Poli, some summer sausage, recipe from our very owne Chuckwagon, and some bologna from Wedliny and thanks to all of them everything turned out very tasty....

Hey Bert, I don't know exactly what. You're looking for but go here http://lpoli.50webs.com/Sausage%20recipes.htm#LUNCHEON Check out the turkey luncheon meat. I've never made it but been thinking about it for a while. I think it would be really good and kinda fun too. Anyway hope you find something ...

The tomato basil sausage was from NorCalkid. Look him up on the site . You'll find the recipe under his posts.
Glad you enjoyed the apricot sausages Ray.

Thanks Ray. I agree... they needed more garlic. Thanks to you as well Chuckwagon.

If you get a chance SAWHORSERAY let me know what you think about
that sausage? It was my first time making that one. I thought it was pretty good but seemed like it was lacking something. Thanks