I'm thinking of making a drying chamber out of my upright freezer. Has anybody had any experience with this? Is the cycling on and off any harder on them compared to a fridge?

Hey All

I've come across a bowl cutter like this at a fair price and want to invest in one since my Food Processor is a pain to use since it only takes 300-400g of meat at a time - this bowl cutter is 6 x larger.
... lsrc=aw.ds

Will this do the job of emulsifying the meat for Franks and other...

Hello all, I have recently purchased salami casings from China, reason for this move was that over here in NZ the casings and other products are extremely expensive. I had a look on Aliexpress and found these casings( They were so cheap that I thought if it would be a mistake and not good it would...

Hi Everyone,
Thanks again for all the invaluable advice you freely share!

This is REALLY odd. I came across a deal on a used, lower end electric grinder on a local neighbors social media forum. It looked alot like the Kitchener #12, 0.5HP grinder I currently use (purchased from Northern Tool in...

Hey All,
Hope we are well. I’m looking for a new humidifier, I currently have the pro breeze 3.8L large, it’s been alright. To be honest its my third one, they don’t seem to last very long! A recurring fault seems to be when you refill the tank it doesn’t register there’s water or when the tank has...

Hi,
Ronbo here. Intermediate sausage maker, novice salami & whole cured muscle maker.
Thank you to everyone who shares their knowledge and wisdom on this forum.

Ive made various salami three different times using Umai casings and Marianski's Art of Fermented Sausages and wisdom from this site. So...

Basically the title. I'm going to be doing large-ish batches (depending on what you call large lol) of about 120-150 lbs on a very regular basis and have recently been looking into mixers. I got a Cabela's Carnivore 3/4 HP grinder recently and purchased the 50 lb. tiltable mixer along with it since...

I have a manually operated Porkert #32 grinder that I motorized. I am running it on an old washer machine motor that I dropped down to around 90ish rpm with two belts and the respective pulleys. However it slips a lot more than I find acceptable at the moment. Since I invested in a used buffalo...

Hi, nooby here. I'm seriously considering purchasing this relatively cheap bowl cutter.

KWS BC-400

But the thing that concerns me is that it has relatively low rpm (1460rpm) and it has just two blades.
Would this thing powerful enough to make emulsified sausages? Any ideas? Thank you.

I was just curious what kind of pH tester other members have and How do you like it? I would like to purchase a pH tester that will test meat, cheese, wine and the soil in my garden. Is there a unit that will do all these functions?
Thanks again everyone!!!
:mrgreen:

My awesome in-laws got me an Apera PH60S meter for Christmas. It won't make me any better at knowing exactly what I'm doing yet, but at least I can measure pH and track progress through the various steps now. :) Planning to try a Finnochiona for my first salami once I clear out some room in my...

Finally! A function specific pH meter by the reputable pH instrument maker Hanna that is affordable by all you luddites and penny pinchers!

Absolutely no excuse for not having a pH meter!

A couple of years back, I stumbled across someone in my neighborhood who was looking to make room in his garage by getting rid of a vintage #22 Hobart grinder. The price was right (really cheap), and the grinder worked, so I relieved the kind gentleman of his burden. My plan was to spruce it up a...

First, let me introduce myself, as this is Post No. 1 for me here. I can't believe I hadn't found this forum until doing research on slicers. Rytek Kutas and the Marianskis are my heroes! I have been making sausages for 20 years and have recently been dabbling in other cured meat products. Slicing...

I just resurfaced the grinding plates and sharpened the cutting blade. I had neglected to do so for too long (probably about 300 lbs of meat ground in 6-12 lb batches since the grinder was new), and so it took quite a bit of work and metal removal to eliminate some of the grooves and such.
While...

Might be a goofy question, but will a meat grinder crush ice with damaging it or making the blades dull? Unfortunately, I currently don't have a fridge with a crusher attachement and will be needing a batch for emulsifying. I have a Lem Big Bite #12.

I was wondering if anyone has tried this clipping machine and what they thought of it?

Been waiting for things to cool off here in North Georgia and prepping for hopefully a lot of sausage this Fall, including hot dogs. So my question is, I was able to score a commercial Buffalo Chopper late last winter and it took awhile to clean it up. It will be ready for this season's sausage....

A friend picked up a bunch of old grinders and knowing I'm into that type stuff he gave me this one. I've never seen one like this before and only took it because it is unique in that it doesn't use a knife. Instead, the worm pushes the ingredients out to the plate and the plate turns and does the...

I have what they call #10 netting for 60mm casings. The smallest netting stuffer that I found is a medium, which is pretty impossible to stretch the netting onto. I am trying to brainstorm having to make something for netting these soppressata's. It would be nice if I can slide enough netting on it...

Inkbird ITC-310T-B Thermostat for $43.99
Use code: rq4jl4ib at checkout and pay $17.05

Hi everyone, I did my best and spent a lot of time trying and hoping to find any information on line (net) but with no result so I am gaving up and decided to open a new topic. Sometime ago I opened a topic on this forum asking if a Smokin It #3 smoker will work to smoke/cook sausages but was...

Hi folks, I ran across this and just passing it on. Hope it helps!!

Black Friday is coming, Inkbird has a 15% discount.

ITC-608T: 15% coupon code: FNZN9GZI (code works for three version).
With Temperature and Humidity Sensor: 
With Temperature Sensor:
With Humidity Sensor:
CODE START...

I recently picked up an older Hobart 18 bowl cutter (Buffalo Chopper). The few times that I've used it to make Felishkase, I end up with meat spilling out of the bowl. I'll upload photos as needed, but I'm trying to get an idea what the ideal amount of product is to process per batch. 5kg seems to...

Hey gang, I have my Hanna Halo PH meter for sale, used 4 times only.
As new, perfect condition, with 4.01 and 7.01 buffer solution big bottles full and also cleaning solution big bottle full as well.

$140 shipped to your door anywhere in CONUS!

I dont have my chamber anymore so time to pass the...

Moving and selling my charcuterie chamber.
Chamber runs fantastic, no issues whatsoever, has full temp and humidity control, etc.
Always had pure white M600 grow in the chamber, never an off color mold.
Has air exchange fan, lights, etc.

This is a fantastic chamber for curing and drying. Plenty...

Is it bad form to try and sell something on this forum. I`ll give a good deal

I have 2 F Dick stuffers to sell. They are the old style. One is 9 liter and in really bad shape. Want $50. Other is 12 liter and in pretty good usable shape. Want $250. Would like to sell both for $300. Not interested...

Eric-
Stand /bowl mixer vs meat mixer, do you see much of a difference? Seems to be me clean up and setup would much easier with the bowl mixer.

Did not want to hi jack your thread on pH meters.
How and with what do you wash the glass spear after use. The manual says -be extremely carefull - Not even allowed to wipe it with tissue. :smile:
TIA

Did some horse trading this weekend and ended up getting this table and slicer for the kitchen. Including delivery, this set me back $100 and both parties are happy. I like those win/win deals.

May be it's me, but I thought if I typed in the word Thermometer in search I would find tons of answers to my question, but nothing can up as usual.

Want to buy a BBQ thermometer with at least one pit sensor and two meat sensor (more is better)
I want wireless and Bluetooth is a plus.
I've looked...

Hello All
I think when someone receives help they should give in return so my take on knives .
I have used knives in the meat industry for 25 + years . I have used and purchased the following stainless steel knives .

Victorinox
F.Dick
and the lesser expensive Swibo

We have the single man Henckles...

Looking for a reliable aW meter and having the worst time trying to source one. If you are familiar with one would you please provide a link to the site for purchase?\

Thanks a million
Eric

I had a telephone conversation a couple of days ago with Miroslaw Stanuszek of the Sausage Maker about a new starter culture in their inventory, and he also mentioned that they are offering an opportunity to win a professionally designed curing chamber. No purchase necessary, but unfortunately for...

Hi guys,

I am pretty new to the forum but have been curing whole muscles and sausages for about six months now using the common converted fridge setup with pretty good results so far...

Anyway, I have recently restored an old building on our property which measures about 4x5m with a ceiling...

Did a little research on food processors, as I'm looking to get a new one, with largest capacity available for home use, and making emulsions.

I landed on this model at Amazon

It's the largest home use model available, with great reviews. One review was a kitchen chef who stated this machine...

I did some searching and didn't find any threads and or post that talked about a moisture meter.

So, I have a moisture meter that I use to check the moisture of my fire wood.
Would a meter like that one, or perhaps another type of moisture be a good tool to have to check the moisture in your meats...

I had a Cabela's 20lb manual meat mixer for a number of years. I rarely used it because when I do a small batch, I do it by hand, and when I did have 20lbs of sausage, it's pretty darned hard to crank for 20 minutes to get a proper mix. And doing it by hand is cold and not very pleasant. Cabela's...

A little over a year ago I stopped using my Smokai brand smoke generator. It was producing a large amount of tar, the smoke colour was more white than blue and I suspect that it imparted a slight bitter flavour. I replaced it with the Amazen 12 smoker tube and I couldn't be happier. Easier to run...

I have a question about using the kidney plate without the blade, when I tried that before
the auger would wabble and the square end of the auger got damaged which I filed so I`m still ok. what am I doing wrong ? I have a #12 uniworld grinder.
I really enjoy this forum I read it everyday. 1st...

I am thinking about selling my sausage stuffer. I believe its a 10 liter unit. Excellent unit with two speed gear system. I am thinking $ 400.00 is a very good price. Send me a pm if you are interested. I live in Victoria.

Bert

Hi,

I use beef middle casings to make chorizo - and until now I've just been sealing the casings with string. The trouble is I too often suffer from the string slipping off and the sausage falls to the ground. Also it takes ages fiddling about with the string trying to make it as tight as...