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Sharpen Your Knife!
Replies: 2
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Chuckwagon » Wed May 29, 2013 02:34
First post
Sharpen Your Knife!
Alright folks, now you don't have an excuse for not having razor-sharp edges on your boning knives. Save money by buying bone-in butts and cut your own. Hey, sharp knives don't cut your fingers... dull knives will because you have to force them to cut as they become dull....
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Hey, sharp knives don't cut your fingers... dull knives will because you have to force them to cut as they become dull.
That's a truth that a lot of folks aren't aware of. I learned how to sharpen my chisels as a 17 year-old carpenters apprentice and used to test them by shaving the hair on my...
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Last post by sawhorseray
Wed May 29, 2013 19:31
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#10 vs #12 grinder
Replies: 11
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Thewitt » Wed May 22, 2013 12:05
First post
What's the difference between a #10 and a #12 grinder?
-t
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Though I live in Asia and spend about 25% of my time in China, you do have to be very aware of the quality of equipment you purchase from China. It's a huge country with every level of manufacturing quality imaginable.
I'm leaving tomorrow for a month in China and will be visiting several meat...
- 11 Replies
- 8129 Views
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Last post by Thewitt
Sat May 25, 2013 03:38
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Torrey Parts for #22 Grinder
Replies: 11
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Butterbean » Wed May 22, 2013 20:33
First post
Anyone have a Torrey #22 grinder and need some parts. Had a guy drop by with some loose end parts he found while he was remodelling an old meat market and he sold me an assortment of stuff. I don't have a Torrey #22 grinder but it was an all or nothing deal so I ended up with a 3/16 plate, a very...
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He is a very nice guy. I stopped in on him in March and swapped a few pieces of our work and a few stories all was good. I'll probably stop by on my next trip south. :mrgreen:
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Last post by Big Guy
Fri May 24, 2013 12:27
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Orimas, Model TBS 200 Meat Chopper
Replies: 1
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Thewitt » Tue May 14, 2013 06:55
First post
Does anyone own this model meat grinder?
I ran a few kilos of pork, lamb and chicken through this yesterday to try out different combinations of blades and plates, and it seems to work very well.
I was even able to make a pretty decent emulsion with the smallest plate and 4 blades running the...
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Hi Witt,
This link may help you a bit.
Best Wishes,
Chuckwagon
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Last post by Chuckwagon
Tue May 14, 2013 17:48
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Grinder Plates in Oz
Replies: 4
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oneills » Sun May 12, 2013 04:40
First post
Am trying to locate someone in Australia who sells # 56 grinder plates and knives. I have re aquired my fathers butcher mincer after disappearing from grandfathers farm after he passed away 18 years ago. There are only 2 plates left, a 4.8 mm and a 16mm one. Thought it was a #42 but after some...
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Thanks Pete.
Found another place in Coburg as well. I had better start ringing around. Need a 10 mm or 12 mm plate and a couple of knives. One of my Uncles has sharpened the plate side of one of the knives and buggered it. Dad reckons there used to be heaps of grinding plates with it but they have...
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Last post by oneills
Tue May 14, 2013 01:32
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Two, three and four blade knives?
Replies: 4
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Thewitt » Sun May 12, 2013 04:48
First post
I bought a reasonably heavy duty Meat Chopper made by Orimas, model TBS 200.
It comes with 4 discs of varying sizes, along with 4 knives. Two of the knives have 4 blades, one has 3 and the other has only 2.
Can someone shed light on what purpose the 3 and 2 blade knives serve?
-t
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I'm reading Marianski's book now. Very interesting. I'm an engineer and have been an avid cook for 40 years. The meat science in his book is fascinating. I owned a restaurant many years ago for a short period of time, but I still consider myself an infant in meat processing.
I've browsed the...
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Last post by Thewitt
Mon May 13, 2013 03:14
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Food grade lubricant
Replies: 4
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Blackriver » Mon Apr 22, 2013 20:09
First post
Just want to share the food grade mineral oil lubricant I found. It is NSF rated H3 for direct food contact. I use it on my grinder head and plates to prevent rust. Most other lubricants are H1 approved which is only for incidental contact so I was happy to find this.
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The mineral oil from your local drug store (used as a laxative) is a whole lot cheaper and just as safe. That's what I use ...keeps the dies (and MY internal parts) from rusting.
:mrgreen:
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Last post by el Ducko
Tue Apr 23, 2013 15:10
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Review Speco meat grinder plates and knifes
Replies: 3
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Blackriver » Thu Apr 04, 2013 22:49
First post
I have been looking for some high quality grinder plates and knifes. My local butcher recommended Speco knifes and plates. When I called Speco they were very nice and more than willing to answer my any of my questions. So I ordered a 3/8, 3/16, and a 1/8 and a knife for each. When I recieved them I...
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Thanks pal! :wink:
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Last post by Chuckwagon
Sat Apr 06, 2013 04:31
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Hanging bacon without hooks
Replies: 20
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ssorllih » Mon Mar 25, 2013 18:15
First post
I don't make great slabs of bacon so I don't need great numbers of accessories. In the past I have smoked the bacon on a mesh rack but have wanted to hang it to avoid the mesh marks. String is cheap and I have lots so I used some.
Last post
It came out just about as good as it gets.
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Last post by ssorllih
Fri Mar 29, 2013 21:36
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mineral oil?
Replies: 4
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Blackriver » Fri Mar 22, 2013 23:27
First post
What is the difference between food grade mineral oil you see at online butcher supply stores and mineral oil you buy at Walgreens labeled mineral oil intestinal lubricant ? I want to coat the inside of my tinned cast iron meat grinder head to prevent it from rusting. I have used the stuff from...
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The only parts that you need to protect from rust are the surfaces that are not coated with tin. The only vegatable oil I ever buy is olive oil.
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Last post by ssorllih
Sun Mar 24, 2013 21:27
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Cookie/bacon rack as smoker rack...
Replies: 2
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vagreys » Fri Mar 22, 2013 08:00
First post
My wife was pointing out some cookie racks that might replace the ones I currently use to dry fresh sausages after casing (the finish on the ones I have now is beginning to flake). I realized that these would be perfect for my cold smoker I am building, and am sizing it accordingly. These racks are...
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As I'm finding, Ross. The cooling racks that I was using have legs and are stackable with a couple of inches of room between, so I was able to stack three tiers of sausage for drying in the fridge, which was handy, but now the coating is flaking and they are useless. Definitely stainless, from here...
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Last post by vagreys
Fri Mar 22, 2013 18:07
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Grinder Knife Sharpening Tutorial
Replies: 19
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CrankyBuzzard » Fri Mar 08, 2013 00:51
First post
I'm not the best videographer, but I gave it a shot! :shock: :cool:
In the following videos I show how I go about sharpening the grinder knife and truing up the grinder plates as well.
Let me know what you think and if you have any questions.
Charlie
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Thanks Ross!!
Ryan
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Last post by Rtasma
Fri Mar 22, 2013 16:27
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High temperature tape?
Replies: 2
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Blackriver » Wed Mar 20, 2013 00:32
First post
I was looking for some high temperature tape to seal off some of the areas that have a draft in my smoker. Does anyone know of a tape that is rated for a high heat food application
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According to the manufacturer this stuff is food safe.
I bought some to seal off the probes of my Maverick.
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Last post by redzed
Wed Mar 20, 2013 06:15
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Setup for poaching
Replies: 6
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Cabonaia » Sat Mar 09, 2013 20:59
First post
Has anyone made their own poaching setup to thermostatically control the temperature of the water bath? I was thinking of running an electric hot plate on one of these:
Seems viable, but am wondering whether anyone on this forum has tried it.
Jeff
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Thanks everybody! Great information. It seems I have some choices here...
- The Big Guy poaching method (I don't want to talk about that...I didn't know it was a deer I thought it was a revenuer!)
- Stove top w/alarm (I only have one thermometer with an alarm, and I use that for the meat,...now...
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Last post by Cabonaia
Sun Mar 10, 2013 03:28
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Sharpening Grinder Knives
Replies: 5
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CrankyBuzzard » Thu Mar 07, 2013 02:42
First post
Advantages:
Easier to put on and remove from a grinder. If you do your own sharpening by hand it's easier to handle the plate as you run it across a flat surface.
Disadvantages:
1. You can only use one side, then you need to sharpen. In a hubless, you can use both sides (with matching blades).
2....
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I did 3 videos and will post them in anew thread.
Looks like CW and I may have differing opinions... Imagine that! :lol:
Charlie
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Last post by CrankyBuzzard
Fri Mar 08, 2013 00:29
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Grinder plate with hub or not?
Replies: 2
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Blackriver » Wed Mar 06, 2013 02:27
First post
What are the advantages and disadvantages of meat grinder plates with a hub? I see the Sausage Maker sells both grinder plates with a hub and without
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Topic Split 3.07.13@01:54 by Chuckwagon - See: Sharpening Grinder Knives in the Hardware forum.
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Last post by Chuckwagon
Thu Mar 07, 2013 09:55
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Delitec?
Replies: 10
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cbrace » Mon Jan 28, 2013 23:57
First post
Hi all,
I'm thinking of buying this Delitec meat grinder:
#12, 1000 watts. Price is €179
Never heard of this brand before. Anyone heard anything about Delitec?
I would be open to suggestions regarding some similar.
TIA
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Nice to hear about your progress Cbrace. Please keep us informed and let us know how you are doing with this project. I hope you find that stuffer without any difficulty.
Best Wishes,
Chuckwagon
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Last post by Chuckwagon
Wed Mar 06, 2013 09:18
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A-Maze-N Pellet Maze Smoker
Replies: 16
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Mark » Thu Jan 24, 2013 04:24
First post
Hi again all.
Firstly, thanks for everyone being so helpful on this site. I am VERY new to all of this so please bare with me. I am also a pit-master who has thus far only cooked meats at temps ranging from 200°-300.
I am now wanting to experiment some with cold smoking and would like to know...
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No doubt about the Chinese!!!!!!!!!!! I wonder what they are smoking, cured with #1?????
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Last post by crustyo44
Mon Mar 04, 2013 22:34
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Foot switch recommendation
Replies: 2
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Cabonaia » Thu Feb 28, 2013 18:36
First post
I bought this foot switch for my grinder. Very happy with it - it's well built and the cord is as heavy duty as the one on my Cabella's grinder. About half the price of the Cabella's footswitch - I see that Amazon is out of them, but Grainger has them.
It is really nice to be able to operate the...
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I got my switch from Harbor Freight Tools.
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Last post by Gulyás
Fri Mar 01, 2013 10:56
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Ph tester
Replies: 4
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redzed » Thu Feb 28, 2013 09:14
First post
Does anyone have the top-messtechnik ph meter? Lot less than the Hanna, but no North American dealer sells them.
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Thanks, I think I will get myself an early birthday present and order one. I suspected that they were not made in Germany. Strange that no one sells them in North America. There is nothing else around in that price range, and it's half the cost of the Hanna.
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Last post by redzed
Thu Feb 28, 2013 21:57
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Used my new grinder and mixer
Replies: 3
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sausagemaneric » Thu Feb 28, 2013 04:27
First post
So my son got to use the new Cabella's 22 grinder and LEM 25 lb. tilting mixer today. He made 100 lbs of sausage. 70 lbs of Rytek's hot Italian, and 30 lbs of Bruce Aidells Andouille. He said the grinder was quite mind blowing. Was done in less than 40 minutes. The finely ground meat went quite bit...
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I doctored up Rytek's Hot Italian with one bunch of parsley two tablespoons of fresh garlic. I have a 15 lb. Dick (I think) stuffer. I've had it since like 1993-ish. I ordered the regular one speed stuffer from Rytek's co. They said it would be back ordered for some long amount of time and asked me...
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Last post by sausagemaneric
Thu Feb 28, 2013 18:52
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The Stork Arrived!
Replies: 25
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sawhorseray » Wed Feb 20, 2013 18:43
First post
And the new baby is way way larger than I expected it would be!
My plan was to house it in the butler pantry with the rest of my sausage gear, right between the kitchen and dining room
This thing isn't going to fit comfortably anywhere, and Mrs G is frowning at me. I'd have gotten the...
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Soak your casings in water with some baking soda added. They get real slippery, easy to feed on the filling tube, less knots and fly off at great speed when filling.
Thank you Jan,
I did not know that and will most certainly try it. What ratio of baking soda to water do you use?
Ron
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Last post by Bubba
Thu Feb 28, 2013 11:11
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stuffer recomendation?
Replies: 10
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Blackriver » Sun Feb 24, 2013 23:02
First post
Hello I have a Gander Mountain 15 lb stuffer and hate it. It is really hard to turn the handle while stuffing. I have to use two hands to even turn it. This is with the largest horn stuffing fibrous casings for summer sausage. I am am adding water to the sausage mix and I am stuffing right after...
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Is there a good reason that a stuffer must be vertical? If it were laid on its side and the crank rotated in a horizontal plane the motion on the shoulder would be less complex.
From what I see of what I've got I'd think that to be very feasable Ross, tho there'd be some propping up of the unit...
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Last post by sawhorseray
Tue Feb 26, 2013 06:49
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Patty Rings And Muffins
Replies: 28
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ssorllih » Mon Feb 11, 2013 17:19
First post
For myself I make meat patties in my hands and by eye for size. But for a church shindy I am going to make breakfast sandwiches with sausage patties, eggs and pancakes. So for this effort I want as much uniformity as I can achieve.
PVC pipe and its fittings come in even inch sizes with generally...
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Ross' Ring-a-Ding-Ding-Darn-Good Breakfast Panwich??
OR We could have a contest to name them. Winner gets bragging rights.
Lynn
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- 15134 Views
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Last post by HamnCheese
Fri Feb 22, 2013 14:10
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Stuffers
Replies: 13
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Oxide » Sun Feb 19, 2012 20:09
First post
I am looking to buy a stuffer, not sure if vertical or horizontal is the way to go.
Other than the obvious difference of counter top space needed for the stuffer to sit on, what, if any, advantages/disadvantages are there to each design?
Thanks for any input you folks can offer on this all import...
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WOW is all I can say. That and, Congratulations! You got the gear.
Thanks Jeff, all of a sudden I'm kind of excited. I just watched the video and it appears the stuffer motor comes with a foot-pedal of it's own. The video showed the guy twisting the links as they came out of the stuffing tube,...
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Last post by sawhorseray
Tue Feb 12, 2013 21:56
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Sausage Stuffer?
Replies: 21
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Blackriver » Tue Jan 01, 2013 22:19
First post
I have been stuffing my sausage with a vertical sausage stuffer which works great but I always have to ask my wife to crank it who does not like to help, so I end up having to do it alone which is difficult. I was looking into the water stuffers like the Dakota water stuffer. Also I heard about a...
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I have, from the first day of sausage making done it myself without help. I grind all the meat, mix it and toss it in a 15 lb. ( actually holds closer to 18 lb.) vertical Dick stuffer. I can usually push out a full load of fresh type sausage in 35mm casings in 3-4 minutes, then twist, weigh and...
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Last post by sausagemaneric
Sun Feb 10, 2013 16:41
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Using A Horn Stuffer?
Replies: 2
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Chuckwagon » Sat Feb 02, 2013 13:13
First post
Cranky Buzzzz-ard wrote:
I used a press type horn stuffer growing up and still hate it to this day!
Charlie, anyone who has used a horn stuffer, not by their own choice, for any length of time whatsoever, should be granted immunity from prosecution of many aggravated crimes including throwing...
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I have wondered what manner of madman invented such an evil devise as a horn stuffer.
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- 2804 Views
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Last post by ssorllih
Sat Feb 02, 2013 16:52
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Meat Slicers
Replies: 8
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NorCal Kid » Sun Mar 25, 2012 17:17
First post
MEAT SLICERS: I bought one about a year ago on sale & it made slicing SS & other chubs much easier & faster than with a knife. But since I`ve been cranking out chubs of bologna & other large tasty `tubular meat-as well as smoking briskets, turkey breasts & the like, I`ve been looking for a better...
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Well you're kinda killin me here, guys. I just bought a hobby slicer. I've been watching Craig's List for quite some time and never saw a commercial slicer for anything near $250- way to go!
I got this one, along with a non-serrated blade and a tube of food service rated grease:
I used to be...
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- 14753 Views
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Last post by Cabonaia
Tue Jan 29, 2013 07:48
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Stainless steel mesh glove
Replies: 5
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redzed » Sat Jan 26, 2013 06:16
First post
During my time in the US I have been stocking up on various sausage supplies from the Sausagemaker and Butcher & Packer. Big savings on shipping and brokerage fees. Finally got something I have wanted for a long time, a steel mesh glove. A bit pricey for $75 bucks for one glove, but will be great...
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That is a great product. Thank you for posting! I will be getting one for myself
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- 6290 Views
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Last post by Blackriver
Sat Jan 26, 2013 19:11
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Where to buy wood "DUST" in the USA
Replies: 12
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Mark » Tue Jan 22, 2013 06:13
First post
As the subject says, I'm looking for some suggestions as to the best place in the US to buy an alder wood DUST for a little cold smoking maze I just purchased. Any helpful tips would be appreciated. Thanks
I am not looking for chips, but for the dust of alder wood. Thanks
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The texture of sawdust depends upon the saw from which it comes. Mills cutting green timber make big chips My band saw cutting dry wood make true dust. My table saw with 24 teeth on a 10 inch diameter blade makes coarse particles. My belt sander makes powder.
No doubt!
The fine sawdust for the...
- 12 Replies
- 8148 Views
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Last post by Baconologist
Thu Jan 24, 2013 04:15
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Cutting board?
Replies: 11
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Blackriver » Sat Jan 19, 2013 18:34
First post
I am looking for a good cutting board. What is better plastic or wood? Do any other forum members have any suggestions?
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Not sure why, but me loves a duck! :neutral: :shock: :lol:
Is there help for this affliction?
Charlie
- 11 Replies
- 7527 Views
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Last post by CrankyBuzzard
Tue Jan 22, 2013 03:43
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La Caja China cooking box.
Replies: 6
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crustyo44 » Tue Jan 08, 2013 04:16
First post
Hi Members,
After watching a Bobby Flay BBQ program, I loved the China cooking box he used.
Are there any plans available for a mini one that you can actually hold 2-3 chickens or 2 pork butts or a combination.
I liked the charcoal on top cooking method.
I searched Yahoo but only came up with boxes...
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The important pieces seem to be the meat rack and the charcoal tray. These could also be made in any practical size gas fired with propane.
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- 10051 Views
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Last post by ssorllih
Tue Jan 08, 2013 16:35
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Very low cost meat packaging
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ssorllih » Thu Jan 03, 2013 18:28
I like to put up most of my sausage as patties or as larger balls and this seems to work very well several months and no frost inside the package. At $3.50 per 70 foot roll the price is certainly right.
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- 3078 Views
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Last post by ssorllih
Thu Jan 03, 2013 18:28
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20lb scale suggestion?
Replies: 6
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Blackriver » Fri Dec 21, 2012 03:32
First post
Hi everyone, I am looking for a accurate 20 lb capacity digital food scale for weighing larger items. I was wondering if any of you have any suggestions? What are the NTEP approved scales? These scales seem more expensive.
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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.
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- 4218 Views
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Last post by huckelberry
Sat Dec 22, 2012 05:08
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(Hangers) Is all Stainless Steel created equal?
Replies: 17
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JerBear » Mon Jun 11, 2012 23:10
First post
I'd like to move away from wood smoke sticks and get some SS hooks for my smoker and now for my curing fridge. I priced the hooks at Allied Kenco, Butcher Packer and TSM and all seemed a little expensive vs. the decorative SS hooks you can get through Amazon. I don't necessarily need the hooks to...
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When you need only hang a chicken you don't need a heavy hook. I made these from the wires in a stainless steel whisk. They reliably hold three pounds. I paid 40 cents for a whisk and got ten hooks.
- 17 Replies
- 11104 Views
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Last post by ssorllih
Fri Dec 21, 2012 02:42
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grinder upgrade
Replies: 16
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orf » Thu Nov 22, 2012 15:53
First post
I'm looking to get a real grinder. I have a kitchen aid now and I made 50# of kielbasi,it took forever to grind it as I like to grind twice thru the same size plate. I'm looking at one from grizzley,here's a link. any comments are more than welcome.thanks,happy thanksgiving.orf...
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Nice work pal! That is gorgeous breakfast sausage. :wink:
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- 13418 Views
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Last post by Chuckwagon
Sat Dec 15, 2012 07:50
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Electronic Meat Thermometer
Replies: 6
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Krakowska » Fri Dec 07, 2012 16:29
First post
Can someone suggest the most RELIABLE electronic meat thermometer? Went through 2 in 3 years, an Acrite and a Taylor and reviews all seem to have problems with these Chinese made junk, probes mainly the culprit. If there is an alternative and if a manual works better I am open for suggestions. Used...
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Ill second the Maverick et372 for pit temps
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- 5226 Views
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Last post by cryan1980
Sun Dec 09, 2012 21:55
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Stabilizing Meat Mixer
Replies: 13
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sawhorseray » Wed Sep 26, 2012 22:07
First post
While reading the reviews when I bought my meat mixer a few folks said the main drawback was having to have someone hold the mixer in place while another person turned the handle. My solution was to cut a coupe of 1x4's 24 long, make a couple of notches around the leg grommets so the edge of the...
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Great idea for using a power source but I would be putting some type of cage on the top. I can see an arm or at the least some fingers going into the mix. :shock: :shock: :shock: :shock:
- 13 Replies
- 22975 Views
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Last post by shagger
Sat Nov 10, 2012 08:01
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Ronco Showtime 4000
Replies: 2
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sawhorseray » Sat Oct 27, 2012 03:25
First post
I know this is more a kitchen appliance than anything to do with sausage smoking or meat curing, but this unit has proved invaluable over the years. If you want a no-fuss, no-muss, perfectly cooked and juicey five-pound chicken in 75 minutes, this unit is right for you. I've had one for over six...
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Now if you can figure how to pipe smoke into it...................
Man does not live by smoke alone, it just seems that way most of the time. I've neglected the Ronco recently and feel I must make amends. Maybe a early trip to Costco for a boneless leg-o-lamb pounded full of garlic, some...
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- 2623 Views
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Last post by sawhorseray
Sat Oct 27, 2012 08:26
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Sausage stuffing funnel
Replies: 36
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ssorllih » Fri Jun 24, 2011 00:53
First post
Last week Nancy and I were applying ourselves to pushing ham sausage into 2.40 inch casings.
This sausage is made with nice chunks of meat bound in an emulsified matrix. It is sticky, gooey, and with inadequate tools one hellofamess. But we made it work and vowed never again without some sort of a...
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Spamming post deleted by CW - 10.09.12 - Material promoting commercial sales will be deleted.
- 36 Replies
- 49484 Views
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Last post by lanshan75
Tue Oct 09, 2012 07:15
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3mm Grinder Plate
Replies: 11
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sawhorseray » Thu Sep 27, 2012 01:34
First post
I was just reading the Frankfurter' post in the Beginners section and something really caught my eye. The thought of having to emulsify sausage in the cuisanart in small batches is very unappealing to me, to the point I've never done it. A couple of the members who post here have had good success...
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These plates can be sharpened. How many do you need to purchase?
In my case, I sought to replace 2 not-so-great carbon steel plates that came with the manual Porkert grinder we have at camp, the other 2 new SS plates that we didn't need I sold for $18 each, the carbon steel plates I sold for $9...
- 11 Replies
- 6857 Views
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Last post by Baconologist
Fri Sep 28, 2012 02:55
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grinders
Replies: 9
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revid » Tue Jun 12, 2012 13:28
First post
hey guys whats the difference between a #12 grinder and a #22 grinder?I was going to buy this one at costco,
but then saw this one,
at a lot cheaper. Does anyone have any of these and want to share their opinions? I already got burnt with a bad purchase and don't want it to happen again. Any...
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After days of contemplating which grinder to buy I finally ordered the Lem. .35 hp #8. It has the Big Bite auger and from watching the review videos on YouTube it should be bad enuff for my new hobby. My first and only batch so far of sausage I made from my KitchenAid was pure mush, tasted good but...
- 9 Replies
- 11723 Views
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Last post by angelwannaB
Fri Sep 21, 2012 07:10
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Cheese press
Replies: 7
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ssorllih » Fri Sep 07, 2012 22:46
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I finished and shipped my sisters cheese press today. She has the molds so I just supplied the mold followers. .
The crank handle is turned down for shippng. With the supplied springs can go to 110 pounds force.
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Hi Nuynai,
I started with Home Cheese Making by Ricki Carroll, and moved on to 200 Easy Homemade Cheese Recipes by Debra Amrein-Boyes.
Have had success with many of the recipes. They are easy to follow and measures are Imperial (not so good for us in Oz)
Both are available through Amazon.
Also the...
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Last post by ursula
Sun Sep 09, 2012 05:53
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sharp knives
Replies: 4
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ssorllih » Mon Sep 03, 2012 02:19
First post
I picked up a knife tonight to do some work and looked at the edge and I could SEE it. So I got out my stones and repaired the edge. I must find a way to keep the edge from being damaged. Perhaps tomorrow I will make a new knife holder on the inside of a cabinet door.
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I have learned that it is easier to sharpen an edge than to make an issue of knife handling.
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Last post by ssorllih
Mon Sep 03, 2012 21:17
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Summer sausage,kielbasa with Kirby Cannon
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pikeman_95 » Sun Sep 02, 2012 04:26
Pmmpete and his friend Brad borrowed my 15# KIRBY CANNON with new foot control to make Summer sausage and Kielbasa. Neither Brad or Pete have used this stuffer before. Pete would have done the post but he is off playing on the Snake river. Pete used Mr.Walleyes recipe
Here is part of the wild...
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Last post by pikeman_95
Sun Sep 02, 2012 04:26
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My favorite stuffer
Replies: 85
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Palace hill » Sun Apr 03, 2011 16:00
First post
I am currently considering the purchase of a stuffer for my kielbasa. My new grinder has a stuffing atachment, but it seems to smear the meat somewhat, losing the tecture that I'm looking for. Many years ago, I borrowed an old cast lard press or fruit press to make venison sausage. It worked fairly...
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Well. That Kirby Cannon stuffer is interesting.....
If somebody wants to build a big one, I mean a biiiiiiiig one, I have the tubing for it. It's glass. :lol:
Hole size 6 about 36 long, wall thickness is 3/8. It's even flared at the ends.
It would be a big cannon..... :lol:
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Last post by Gulyás
Thu Aug 30, 2012 21:30
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RH chart
Replies: 3
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circlecross » Sun Aug 26, 2012 16:14
I am attempting to upload an RH chart. This chart is useful for determining relative humidity in a curing room. All you need are two thermometers, a simple cotton wick and a water source (a pan or a jar). One thermometer for the dry bulb reading and the other with its bulb in a simple cotton wick,...
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Last post by circlecross
Mon Aug 27, 2012 00:05
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Mixing Sausage Meat (with a kitchen mixer)
Replies: 5
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ajwillsnet » Fri Aug 24, 2012 17:11
First post
I don't have a proper meat mixer for mixing my sausage until its sticky. I do have a Cuisinart stand mixer with a bread hook. Will this do the job?
Bert,
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Great idea Pikeman. I need to build one of those or do you sell them?
Send me a PM plz.
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Last post by Jarhead
Sun Aug 26, 2012 05:32
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What you don't spent you don't have to earn
Replies: 2
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ssorllih » Sat Aug 18, 2012 21:24
First post
Stopped at a yard sale this morning and picked up three stainless steel skewers two boxes of new screws a tap handle and a new utility knife for two bucks. All items that I can and do use except the skewers. These I knocked the handles off and bent them around a piece of pipe because I can use some...
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Hi Ross,
I am a great believer in checking out Garage sales here on a Saturday morning in our area when time permits.
Being a small hobby distiller, I am always on the look out for Glass demi-johns for oaking and ageing, You be surprised how many I have collected over the years.
The variety of...
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Last post by crustyo44
Mon Aug 20, 2012 07:34
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Cabellas equipment
Replies: 6
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JerBear » Thu Aug 09, 2012 02:08
First post
Can't say as I have any personal experience with any of Cabela's products but have heard anectotally that they're great with customer service and really stand behind their products.
That said, I only hear good things about Bradley smokers as well. Only downside to a Bradley is long term cost of...
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I've had a Cabelas Club Visa card for about ten years, been buying stuff from them for 25 years. I charge everything on that Visa card, groceries, gas, tires, lube jobs, and internet purchases, every little thing we buy. We pay the bill off in full every month so as not to incurr any interest...
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Last post by sawhorseray
Sun Aug 12, 2012 04:46
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