If only I could sell it for what they whant in the store I could retire and just make lots of panchetta. Who needs gold? LOL

Have you thought about a venturi type set up on the outside? It could be placed very close to the building and you could control the draw with a fan on a rheostat or use an actual venturi type setup with a compressor to supply the air. As for the vent I would think you would want your it as close to...

I for one don't mind the advertisements. I also understand the expense of keeping the site up and running. I just hope that as the site grows... and I have no doubt it will :mrgreen: I hope that it will remain as friendly and focused as it is now without becoming an advertising mecca like some sites...

Well it's finally ready... I've been waiting for just over two weeks for my panchetta to dry and it's finally there. I don't know if I have the paitence to do dry cure. Props to those who do. I could hardly wait to slice in to this stuff it smells AWSOME. I don't know about waiting for a month and m...

Is that some of your sour dough? Man it looks great!

WHAT? YOU MEAN YOU DON'T LIKE KETCHUP ON ICECREAM!
I thought just about everyone would swim through a pool full of lemon juice and broken glass for a bowl of ketchup and icecream.

I guess that would be me
Pineapple on pizza with Canadian bacon... MMMmmmm mmmmm! Who don't love it? They can't be rigbt in the head.

What about dried pineapple? I would think that would work also. It should soften up after sitting in the meat mix for a while without the enzyme effect, I would think. Now you got me thinking about trying it. :idea: Not that I don't have enough to do. After two months offshore, I've got a lot of cat...

I can't say I've ever frozen or even had blood tongue loaf but I have sealed and frozen a whole lot of different things. If the consistency is anything like a head cheese or souse I would make your slices, seperate them in to pre mesured piles, be sure to put paper between each slice and freez on a ...

I must say Gulyas that sounds delicious. It makes me hungry just thinking abuot it. I think it would be a perfect dish for ox tail. If you've never tried it you should... As far as I'm concerned it makes the best broth and the meat that come off of it is hard to beat. Thanks for the recipe I think I...

Well we made some of my favorite... green onion sausage and remembered to take a photo of the Frankenfurters inside for a money shot. Also a few of the green onion sausage. Best stuff on the grill. My Frankenfurters http://i1358.photobucket.com/albums/q762/clifton_brown1/DSC04189.jpg Fresh green oni...

Thanks for all the info. and the encouragement. I am really pleased with the taste and texture of the frankenfurers. They do have some cosmetic flaws so thanks for not being too critical of me. I wish I could get someone with a more objective and trained pallet to give me their opinions, but my wife...

I have a Weston 22Lb. vertical stuffer. Up until about 4 years ago I was using my grinder which was a China #32 hand crank that I had motorized like the one the fella made on the Sausage Mania web site. I've been steady moving up in the world. Last yr. my wife bought me a Cabelas 1.5 hp. #32 commerc...

Frankenfurters or at least that's what I'm calling them. Ok to start off I didn't have the right casings, what I had were29-32mm hog casings that were sent to me last yr. by mistatke. I had orderd 38-42mm for some polish sausage but recieved the wrong thing. I must say I always order through Sausage...

I take that back it should be closer to 22% fat and closer to the range I would like to be in.