No problem SAWHORSERAY. Sorry I didn't get to you sooner, but I was traveling to Louisiana to go to work. For 10 pounds of meat these are the measurements I used and the spices. Kosher salt 5 tablespoons Black pepper 1 and 1 half tablespoons Hungarian paprika 5 tablespoons Fresh garlic 8 large clove...

You bring the beer. I'm always glad to have an honest assessment of my work. Besides, the faster I eat it the sooner I get to make more. LOL

Never would have happened without the help of my wife.
I live in north central Arkansas about two hrs from Branson Mo.

Yes Sir, I ended up with about 20 quarts of wonderful chicken stock and I normaly put all the hearts in with the gizzards and the livers seperate. I wouldn't think of throwing any of that wonderful stuff away. I even keep the necks. All in all I ended up with about 60 pounds of sausage. And I still ...

Well I've had a busy few days. We finaly had to do something with our chickens that were not laying any more so we slaughtered and cleaned 60 birds, dressed them out and let them wet age in the fridge for four days. After that we had to figure out what to do with 60 chickens, so we decided to keep 3...

Any of the low hanging sausage used to get done faster because of radiant heat from the plate directly above the burnner but I put a second thicker plate with about a 2" gap over the plate covering the flame. I also added a pan of water on top of that which stops that problem and puts a little moist...

I finaly got to make my venison snack stix I made 50 lbs. of them and they never last long. I believe that I may have not developed the myosin quite enough but the end result is still very tasty my texture is just a little off. I have made these before and always with great success. Everyone loves t...

I haven't been on here that long, but I wish everyone a Merry Christmas and a happy new year.

I have the same cabelas scale and it is great. Also it mesures in kg. Even though it doesn't say so in the description.

Crusty, That's the other nice part, the adjustment slots are able to be unbolted with four bolts each side and slide right out then sprayed down with oven cleaner and hosed down. Super easy. The best part is I fount the proofer at a second hand store and was able to get it for 40 dollars. In my book...

I took a couple of videos and some pics. of the smoke generator and smoking cabinet I built. I hope this will help anybody who has questions, it works really well and the nice part is I can hot or cold smoke with it. In the bottom of the cabinet I have put a propane burnner and venting to allow for ...

C.W. will be able to answer your question better than I. But, I have found in my sausage making escapades that when I go hunting in the southern states of the U.S. or anywhere I have to keep the game meat on ice I need less water while making sausage due to the meat absorbing some of the ice water. ...

WoW! Man O man that looks great. very very impressive. I could only hope to get to the point of doing fermented sausage much less on the scale you've accomplished. GREAT GOING! NOW WHERE DO I SEND MY ORDER?

Check out this site http://www.storeitcold.com/coolerconstruction.html These things are really interesting and I think would be the way I would go, but they also have some realy good info. on cooler construction. I think anyone intersted in making a walk in cooler should check these things out. Pret...

I just got done curing and slicing my first panchetta. The recipie I used was off the Chow web site. http://www.chow.com/recipes/10699-chow-pancetta It was easy and delicious. I had no problems, and as I said in the Makin Bacon post. Here is a shortcut. http://wedlinydomowe.pl/en/viewtopic.php?t=497...