Has anyone made a delli style corned beef or Montreal smoked beef? I have recipes for corned beef but that is more of a cooked(boiled) product. I would like a moist meat to slice for homemade Reuben's.

The sausage maker does have milk powder but they don't export it to Canada.

I read the post on milk and it seemed to end with no final decision on whether store bought milk powder is what is recommended?
In the past i have always bought Soy Protein or have also used Rusk (but not for quite a while)

I always thought the powdered milk used in sausage was different than the store bought powdered milk. My mistake for over thinking.

The grinder is barely used but I was polishing the plates and blades this weekend on a plate of glass down to 1200 grit
Thanks for loading the pics

I still cant get photos to load. If i click on browse it opens up my file directory to photos then when i click send i go to my imageshack, but cant get it to upload to my post.

https://imagizer.imageshack.us/v2/768x4 ... 83jfZn.jpg
https://imagizer.imageshack.us/v2/768x4 ... GWUlWY.jpg

I will have to find a supplier for the dry milk as the supplier I use doesn't carry it from what I can see.
I have never done emulsification mixed and had only done it with a food processor for franks. I had found that re grinding and re grinding can smear in the grinder when I hit the 1/8 plate.

I used 1 lb of ice water. I ground twice through a 1/4 inch as I dont have a 3/16.
I fried up a small bit of waste and it had nice texture and seemed like not bad fat level at the time

Just to help others figure this out is this the recipe you used? : http://wedlinydomowe.pl/en/viewtopic.php?t=5143&highlight=bierwurst Yes this is the recipe i followed. You could also try the meat/fat %'s in this Bierwurst recipe which would make it a bit juicier. Just grind the fat with the pork....

I have made frankfurters using the food processor and they turned out nicely and the texture was just like a good quality hot dog if that exists.

First post so i here is my latest attempt at a delli style sausage.I followed the recipe noted on the site here for bier wurst. I used a mix of beef and pork with a good fat content. I did not add any extra fat which i was questioning myself at the time?? The only change in the process was i used so...

New member Joined in Dec as I was making a variety of sausages during the holidays. I started in the hobby as a way to be hands on with processing venison and moose. Over the years I haven't hunted as much but have used beef from a steer we raised to mainly pork now from sales. Over the years I have...