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5lb vertical sausage stuffer on Gandermountain.com $69.99
Replies: 2
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atcNick » Thu Nov 27, 2014 07:21
First post
Just ordered it online for a Christmas present. Seems to be a blackfriday or pre blackfriday sale price. $69.99 free shipping.
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Thats a good deal Nick :!: If you don't have any get some white grease or mineral oil Gel for the gears. I believe the Gel is approved for incidental food contact
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Last post by Bob K
Thu Nov 27, 2014 13:23
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pH Meters
Replies: 3
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jens49 » Tue Nov 25, 2014 09:51
First post
The glass probe on my pH meter is toast! Sadly, it did not even last two years. Will have to order a replacement from Germany even though the darned thing is made in Taiwan.
and the following reply:
And that sucks about those Ph probes. That has happened to me in the past and I went to Ph...
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I think I actually wrecked my probe by not cleaning it properly after each use. And I actually wiped it a few times, (albeit gently) something you should never do. And If you want accuracy you need to calbrate it before each session. Mine always went a bit off after sitting for a few weeks between...
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Last post by redzed
Wed Nov 26, 2014 06:21
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Avantco meat grinder
Replies: 2
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charcoal junkie » Tue Nov 18, 2014 05:57
First post
Anyone use or have an Avantco meat grinder?
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The grinder looks good and it's a great price for a 1hp machine.
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Last post by redzed
Wed Nov 19, 2014 04:00
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Omcan 44lb capacity meat mixer
Replies: 2
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snakeoil » Sun Nov 16, 2014 15:22
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Anyone know the (minimum) amount of meat the Omcan 44lb capacity meat mixer will mix?
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Snakeoil-
All of the mixers I have seen pretty much have the same innards so as a rule of thumb 1/2 capacity and they work OK, below that they just don't work right.
There is some info in this recent string:
Its pretty much a like/hate relationship with the mixers available for home use....no...
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Last post by snakeoil
Sun Nov 16, 2014 20:45
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what kind of meat slicer should i get
Replies: 13
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king kabanos » Wed Nov 05, 2014 20:18
First post
i want to but a meat slicer for bacon, baleron and other types of smoked meats but dont know what to get and what is good product? this one at cabelas looks preety good and wonder if anyone has it or knows of a better one in the 250 doller range, plus its on sale. its just going to be for home use
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I picked up my Hobart at a yard sale for 200 bucks. On ebay for the same slicer any wheres from 800-1300 bucks. Its old but solid and yes it takes two to move it. It is now in my basement on my meat cutting table and will never move again :grin:
If you get a good deal on one that would be hard to...
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Last post by Devo
Sun Nov 09, 2014 15:15
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What is the best on the budget meat grinder?
Replies: 10
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magpies » Thu Oct 09, 2014 17:37
First post
Hi I'm a newbie from Vancouver BC and am very glad to find this forum. I'm getting ready to make my first sausage. Here is what I have on hand
- Kitchener 5 lbs stuffer
- Seasoning & binder with cure for Polish kielbasa from Stuffers Supply
- Seasoning & binder package for Hot Italian from...
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Hey Mike! Welcome to the forum! Sausage making is the best hobby you can have. It sure beats building birdhouses and collecting baseball caps! And your choice of making a fresh Italian sausage as your first kick at the can is an excellent one. A nice coarse grind, basic ingredients and tasty...
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Last post by redzed
Sat Oct 11, 2014 07:24
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Hog Ring Pliers
Replies: 2
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Rick » Thu Oct 02, 2014 19:36
First post
I've got a pair of the Bostitch S19 automatic hog ring pliers that I believe uses a 3/4 ring which I bought from Butcher Packer years ago.
When using them on a large beef bung cap, they really don't go around the twisted end. Instead, the ring ends seem to cut into the casing causing a tear in...
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Bob, that sounds good and using the butcher's knot.
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Last post by Rick
Thu Oct 02, 2014 21:05
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Yabe/Reber Grinder and its 'Oil Bath'
Replies: 4
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WillAmi » Mon Sep 29, 2014 22:07
First post
I have recently purchased (because it seemed like a bargain) a No.22 3/4 hp. Reber grinder.
I believe that these are also marketed under the names of 'Yabe' and 'Ircem'.
From the limited info that I can find online, I believe that the gearbox is referred to as an 'oil-bath' and designed to contain...
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The thick gear-oils are used for slow turning gears, and the lighter ones for fast ones, because the time it takes for the flow. It also depends on the viscosity of the lubricant.
In the mean time I also added this...... Ps.........If you use synthetic, it will last for the rest of your life.
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Last post by Gulyás
Mon Sep 29, 2014 22:41
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FoodSealer Bags & Rolls
Replies: 6
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Shuswap » Mon Sep 22, 2014 01:36
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I just received my first shipment of 8 x 50` sealer rolls from FoodSealer located in Coquitlam, BC. I am happy to report that these bags, embossed on both sides, work well. They are shipped priority mail and come with free shipping. For us Canadians this is a good supplier.
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For my way of cooking there is no waste in either a butt or a picnic however the butts have the highest meat to bone ratio. I cure and smoke the hock, bone and hide for soup.
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Last post by ssorllih
Mon Sep 22, 2014 13:06
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Ph Meter, Milwaukee
Replies: 5
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tobertuzzi » Wed Dec 11, 2013 19:26
First post
Was wondering if anyone has tried the Milwaukee PH meter that sausagemaker.com sells?
Its a good price but the sausage probe is worth more than the meter. I wonder if you are careful one could get away with using the probe it comes with.
Reviews anyone?
Thanks
Toby
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No I just ran into that when registering the warranty.
I have been mixing commuted meat with distilled water and mashing/mixing with a fork and seem to have good results, Next time I will try it both ways to see if there is a difference.
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Last post by Bob K
Sun Sep 21, 2014 11:56
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Fat trap
Replies: 1
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markjass » Sun Sep 14, 2014 08:45
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There has been a it online about fat deposits blocking main sewers. Has anyone ever thought of attaching one to their drainage. when I drain the sink after making sausages I place some fine mesh over the plug hole.
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Here, you will not get your business license unless you install a grease trap. About $3000-$6000 to stick one in an existing building. You also have to have it emptied every quarter and are fined if you do not. Failure to put the lid on properly is a $300 fine and the food nazi is all to happy to...
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Last post by Butterbean
Sun Sep 14, 2014 19:02
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Pro smoker 100
Replies: 27
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cogboy » Fri Jul 25, 2014 10:51
First post
Hi all, I am looking into buying a pro smoker 100, I know Sawhorseray has one and likes it. Does anyone else have any experience with this brand? They are currently out of stock at a few of the websites that are offering them, hopefully due to high demand and not lack of production due to declining...
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Ray, the ribs came out well ! Nice boat !!!! :grin:
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Last post by cogboy
Wed Sep 10, 2014 10:49
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another grinder question
Replies: 9
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sambal badjak » Fri Sep 05, 2014 14:34
First post
I have been looking at different grinders, but not in the top range.
The affordable Cabelas have either nylon/plastic gears and sometimes not even any spare parts, so I have been looking at LEM.
More in specific the big bite #8 and #5.
So far making sausages is (just) a hobby, although I might...
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Hope you get years of use from it as an electric grinder makes the sausage making process so much easier.
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Last post by cogboy
Tue Sep 09, 2014 22:53
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Lem #8 Grinder
Replies: 4
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Shuswap » Sat Aug 30, 2014 23:35
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Whoopee - just did my first grind on the new #8. What a treat after the old noisy under powered Moulinex. I went for the #8 because I only do batches around 5 lbs each.
I was surprised at how quiet it is. The big bite auger is as advertised - picks up the meat cubes and runs them through with no...
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Did you buy the aluminium one or the stainless steel one?
Just been looking at their site and thinking that I need one as well!
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Last post by sambal badjak
Sun Aug 31, 2014 07:04
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Hooks for smoker?
Replies: 7
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Blackriver » Thu Feb 28, 2013 01:47
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I am looking for some hooks to hang my sausages from in my smoker. I was looking at stainless steel S hooks. Does anyone have any other suggestions or a idea where I can get stainless s hooks for cheap?
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Bamboo grows freely where I live and I use it for many purposes.
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Last post by ssorllih
Sat Aug 23, 2014 17:17
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#12 Meat Grinder - Wattage
Replies: 4
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Shuswap » Mon Aug 11, 2014 00:54
First post
I'm in the market to replace my old Moulinex meat grinder. I'm considering a #12 because it has more plates available than a #8. #12's come with 350, 500 and more watt motors. I'm zeroing in on a 500 Watt motor. I usually go to Amazon.com for reviews but in this category almost every grinder they...
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I think 3 things are important when choosing an electric meat grinder.
Wattage/hp., size, and the kind of auger.
2 links for understanding the auger.
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Last post by Gulyás
Mon Aug 11, 2014 10:54
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What do you use to emulsify your meat?
Replies: 7
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ped » Mon Jun 30, 2014 12:51
First post
Hope you can help, I would like to make emulsified sausage but don't have the budget or volume requirement to get a bowl cutter!!, what do you guys and gals use?, I have a 1400w Kenwood Chef with a standard acrylic bowl, do you think that is sufficient to get correct emulsifying consistency?
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El DuckO wrote...
...you know who. Who? Who? Who?
Have you turned into an Owl now? You, you... you crazed, meshuga, loon!
Dang Rabid Duck!
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Last post by Chuckwagon
Tue Jul 01, 2014 11:43
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PH meter : a story of customer service
Replies: 2
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ursula » Fri Jun 20, 2014 09:13
First post
I bought a Lutron PH 212 PH meter last year in August from Heatmiser in UK, for $161, including postage and a spare probe.
Yesterday I used it to test my mettwurst, and it failed. The readings were around 13 - 14.
I then noticed that the internal tube in the probe had a crack in it. (The unit...
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Ursula, that is great to hear. I wish i had an extra probe and will start looking for one. They do wear out. Mine was starting to bounce around a bit but I purchased a cleaning solution and it seems to be fine for now. I calibrate it each time between testing batches after storage.
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Last post by redzed
Fri Jun 20, 2014 16:37
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Bowl cutters
Replies: 2
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Gray Goat » Tue May 06, 2014 22:46
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Does anyone use a bowl cutter ? I want to get the pros and cons of this type of cutter verses a traditional grinder.
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Will do CW, thanks :smile:
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Last post by Gray Goat
Wed May 07, 2014 22:09
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Mincer in Oz
Replies: 18
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tazplas » Sun Jun 30, 2013 07:09
First post
Hi Guys
I up for buying a mincer and would like recommendations for a 240V unit that can used here Downunder.
Would prefer to buy it here in Oz as i reckon the shipping would kill me on a heavy item.
Cheers
Steve
Last post
Hey Joe, you wrote: but I used to be a precision machinist.....
Aren't you STILL a precision machinist? Just retired. Heck ol' pal, I used to be a precision cow kicker! Now, I'm a retired cow kicker, but I'm still a cow kicker! :wink:
Best Wishes,
Chuckwagon
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Last post by Chuckwagon
Wed May 07, 2014 20:13
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#5 grinder closeout
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el Ducko » Sun Mar 23, 2014 02:38
I blundered into a stock clearance at WallyWorld the other day, and bought a #5-size Great Outdoors electric meat grinder for 30 bucks. Tested it out on a small amount of pork chops and bacon, making chorizo. The thing came with two grinder plates, one with 3/16 and one with 1/8 hole diameter...
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Last post by el Ducko
Sun Mar 23, 2014 02:38
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Vintage Stuffer
Replies: 7
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Shuswap » Wed Mar 05, 2014 01:45
First post
A friend sent me this photo of the sausage stuffer she uses. Although she isn`t certain of its history other than she got it from her aunt`s grandchildren in Alaska, she thinks it is possible her Grandmother brought it with her when she immigrated to Canada from Hungary in the early 1900`s.
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Gulyás, thanks for the info!
You very welcome sir, it was my pleasure.
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Last post by Gulyás
Fri Mar 07, 2014 00:40
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Finding old vintage knives, or go with the new?
Replies: 11
by
tooth » Tue Feb 18, 2014 05:48
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I'm into old stuff, especially buying tools. It seems like most things made long ago are still functioning, whereas everything made today is made to break and throw away quickly.
Do you guys prefer old butcher knives over new due to quality and price, or do you spend a lot of money for the new...
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OK, if Ross is in then I'm in too! By the way Ross, I need a pie crust recipe. The two on the left have been boning my meat for over forty years, the fillet blade was on my boats for almost that long. The 10 chefs knife is from FoodNetwork, I use it daily and feel it's a great all around blade. The...
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Last post by sawhorseray
Sun Mar 02, 2014 08:32
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Low Temperature Oven
Replies: 1
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Chuckwagon » Wed Feb 19, 2014 17:33
First post
Many folks would like to use their home range-oven for dehydrating a little quick jerky from time to time but have found that their kitchen stove ovens simply can`t be set below 200° F. Ideally, somewhere around 120°F to 140°F would be just fine for slowly drying jerky for 14 to 18 hours or...
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Cw some of the modern gadgets on ovens are actually worth having!
I have a Jenn-Air that has a drying mode that can be set between 100 and 200f...and even a magnetic spacer to keep the oven door propped open a bit. Ended up giving away my dehydrator.
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Last post by Bob K
Wed Feb 19, 2014 19:31
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Stuffing Horn/Casing Sizing Chart
Replies: 2
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Shuswap » Mon Feb 17, 2014 15:37
First post
Is there a chart showing which size of stuffing tube to use with different casings?
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Outstanding - thanks Ray
Phil
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Last post by Shuswap
Mon Feb 17, 2014 23:22
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PH Meter
Replies: 9
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dpeart » Wed Mar 27, 2013 21:07
First post
Has anyone used one of these before?
I emailed them and they do have a lot of customers using it for dry curing meat. Curious if any of them are here. If so how has it worked out?
I'm considering adding it to my raspberryPi project. I'd then have temp, humidity and PH available.
thanks,
dave
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I agree but even on the more expensive units like the Hanna HI 99163 the probe/electrode is warrantied for only six months.
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Last post by Bob K
Mon Feb 17, 2014 17:28
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WARNING: freezer compartment may overheat and thaw!!!
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el Ducko » Thu Feb 13, 2014 23:55
Whataya know---- a new way to die!
Please be aware that, if you store anything in the freezer compartment of a garage refrigerator in the winter, there is a possibility that it will thaw. It seems counterintuitive, but during prolonged periods of chilly weather, 40 degF and below, your...
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Last post by el Ducko
Thu Feb 13, 2014 23:55
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Patty forming equipment
Replies: 14
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Thewitt » Thu Feb 06, 2014 09:20
First post
Does anyone have experience with patty forming equipment?
We've been making seasoned pork patties for a customer by hand for about a month, using an Italian sausage recipe.
The volume has increased to the point where it's time to automate.
I need to be able to control the size. These patties are...
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3 & 4 inch PVC is most commonly used as waste pipe, going to be hard to find as food grade anywhere. True, Ray, the big stuff is most commonly used as waste pipe, but the smaller stuff is used for water supply pipe, so I wouldn't shy away from PVC. Just don't use used PVC. (Sewage! Yuck!)
I looked...
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Last post by el Ducko
Mon Feb 10, 2014 17:42
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does your electric smoker do this?
Replies: 20
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ursula » Sat May 25, 2013 09:08
First post
Hi all,
I've bought myself a nice new Hark (Australian brand) electric smoker so I can increase the scope of my smoking.
Now my issues is that when I set the temperature - say to 149 F - the element switches on and heats the unit, starting the smoking process. But then the temperature in the unit...
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(Curvature became less as the cooking progressed, but not by much.)
El Ducko, that's odd. My curvature continues to increase the more my sausage cooking progresses. :mrgreen:
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Last post by Cabonaia
Wed Jan 22, 2014 06:00
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DIY humidifier for $20
Replies: 4
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tobertuzzi » Sun Dec 15, 2013 23:01
First post
I made this a while back and thought Id share it. I got the basic idea off a nefarious gardening site....lol. It works great for me as having it on the outside of the chamber gives me more room inside. And it brings up the humidity very efficiently, faster than any humidifier I have tried.
First...
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Here are the two controllers, the top one I made and the bottom one is from Auberins. I still need to tidy up some wires tho.
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Last post by tobertuzzi
Fri Dec 20, 2013 18:04
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Recommendation for Table Top Roaster
Replies: 3
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Rick » Tue Dec 17, 2013 13:13
First post
I'm looking for a 18 qt. or better, table top electric roaster for finishing off hotdogs, and big chubs. I'd like to use it in conjunction with this controller, for temp control.
What can you folks recommend that you're happy with?
Thank you!
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Bob, that's true, you do normally use a hotel pan with them.
I just talked to the rep. and the heating element is indeed under the bottom of the cavity. Therefore, just add your water to the unit, and plug it into the temp controller I listed above.
When it reaches temp. put in your sausage and...
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Last post by Rick
Tue Dec 17, 2013 18:00
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Brine injection
Replies: 4
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Krakowska » Mon Dec 16, 2013 21:39
First post
Got to get a brine injector. Is this sufficient? Just don't want to waste time with junk. I see they have more advanced injectors. Going to try to make some ham in the future and more advanced products just for home and conversation pieces at the VFW. Thank You in advance eveyone. Much appreciated....
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When you re-assemble it after cleaning, be sure to coat the o-ring with vaseline to prevent the plunger from sticking and possibly ripping the o-ring. Experience is a good teacher!!!!
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Last post by unclebuck
Tue Dec 17, 2013 04:50
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hanging scale digital
Replies: 3
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Steve Schroeder » Sun Dec 15, 2013 04:21
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I'm looking for a digital hanging scale, about 4 kg capacity, 0.1 g resolution. Anyone know where to get something like this? I'm aware of the fish scales and luggage available online.
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Why do you believe that you need that range and accuracy? 4000 grams ±4 grams =.1% accuracy. I have a torsion beam balance that has a max load of 120 grams and can resolve .01 grams and that is just a few grains of salt.
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Last post by ssorllih
Sun Dec 15, 2013 20:12
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Maverick ET733
Replies: 2
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Shuswap » Wed Nov 20, 2013 16:59
First post
Any one tried this latest model remote thermometer by Maverick?
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I have one and use it all the time. The remote is not as they brag it to be. I did put silicone right the wire goes into the probe to stop moisture ( it was advised to me). Very happy with it. My 2 cents worth.
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Last post by grasshopper
Thu Nov 21, 2013 22:49
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Grinder
Replies: 9
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Krakowska » Sat Nov 02, 2013 02:09
First post
99 bucks, anyone have one? Plus since it is a #12 (I was in the Northern tool store and had the box open) I noticed it looked like a standard grinding plate that could probably use other larger plate holes. Largest one was too small. I also can get 20 bucks off that price also. 79 plus tax. What do...
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Jim
I never knew there was a difference until I purchased some different plates and knives for a #12 1 HP electric grinder...the ones that I got were to thin to work properly without shimming the screw. The only retailer that I know of that tells you there is a difference in thickness is
Plates...
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Last post by Bob K
Mon Nov 04, 2013 17:51
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Chinese "Stainless Steel" Hooks
Replies: 4
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redzed » Thu Oct 31, 2013 22:01
First post
Stainless steel hooks purchased on eBay.
Pic is after a few weeks in a in my curing chamber. :mad: You get what you pay for! :oops:
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Kiwihunter,
I fully agree with you. The biltong hooks are great. Every South African Shop sells them.
I usually soak them in hot soapy water for a few days for easy cleaning as they always finish up discoloured after smoking and drying my biltong strips.
If I am in a hurry, I put them in the...
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Last post by crustyo44
Sun Nov 03, 2013 06:57
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Refrigerator Temperature
Replies: 5
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Shuswap » Fri Oct 25, 2013 23:53
First post
As a Newby I have lots of questions - glad you experienced folks are so patient!
I have used 2 differnet thermometers to check the fridge temp and find it at 40-41F. It's a Kenmore manufactured by the now defunct Woods Company of Canada. If I turn the dial to the coldest setting, the fridge...
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get a new wife :twisted:
Read my comment and your reply to DW - she howled with laughter :mrgreen:
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Last post by Shuswap
Sat Oct 26, 2013 15:49
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Grinder Plate
Replies: 4
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Shuswap » Wed Oct 23, 2013 18:10
First post
The plating on my Moulineaux plate has peeled off leaving bare metal which immediately rusts.
While I can sterilize it before each use but I wonder if I shouldn't chuck it. It's a #5 but it has the tenons attached unlike most plates that have the notches matching with the tenons built into the...
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Now you can boast that your homemade sausages have a health benefit that the commercially available sausages don't: they help keep you regular. :roll:
:mrgreen:
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Last post by el Ducko
Wed Oct 23, 2013 21:41
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pH Tester
Replies: 12
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redzed » Sun Mar 31, 2013 06:35
First post
Mike I see when you get into something you don't play around! That is a lot of salumi for the inaugural run! Reading those test strips is a major pain. I think you will just have to break down and get a PH tester. I finally did and am certainly happy about it. I spend too much time and money...
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ok great thanks
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Last post by tobertuzzi
Fri Oct 11, 2013 19:44
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Some of the pros and cons of hand cranked grinders
Replies: 12
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ssorllih » Thu Oct 03, 2013 03:25
First post
First of all any advertised estimates of through put rates should be considered optimistic.
With that statement out of the way. I believe that they can be favorably compared to the powered grinders within the same manufacturing group. I purchased one from Cabelas for $40 and got what I paid for....
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Well, sorry, but the only good thing I can say about hand crank meat grinder is, that it's useable at times of power shortages.
ditto
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Last post by redzed
Mon Oct 07, 2013 04:46
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Ph meter
Replies: 1
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Blackriver » Mon Sep 23, 2013 22:48
First post
I know some other members use PH meters and I thought I would share this link.
Last post
Yikes! Thanks for sharing Scott.
Best Wishes,
Chuckwagon
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Last post by Chuckwagon
Tue Sep 24, 2013 07:51
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bayou classic sp10 questions????
Replies: 1
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king kabanos » Wed Aug 14, 2013 17:56
First post
i just purchased the bayou classic sp10 outdoor cooking stove to finish my sausage in a water bath after smoking it and have a couple of questions if anyone has this burner and can help me out. i am a little worried that the flame will not go low enough to get my sausage a steady temp of 165 deg in...
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I'm not familiar with that particular cooker. I would suggest that you try it first and see if you can hold the temperature of just water, then water plus some sausage from a previous batch.
One way to hold a steady temperature is to have a BIG pot of water at temperature. (Thermal inertia.) Given...
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Last post by el Ducko
Thu Aug 15, 2013 15:07
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Install "smoke sticks:" horizontal barrel smoker
Replies: 8
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el Ducko » Sun Jun 23, 2013 15:47
First post
My trusty ol` Brinkmann Smoke-n-Pit horizontal smoker has served me well. Many a brisket has passed its door and firebox. But now, I want to smoke sausages too, and the ol` thing needs modifications to operate stably at lower temperatures.
The first modification was to buy an Amazin` tube smoke...
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...and speaking of food safety, the kabanosy just hit 55% of original weight, which if my Project B notes serve me right, reduces the Aw to a safe range. I celebrated by having some, in the interest of quality testing, of course. Yum. Why did I wait so long to make this recipe again?
And in a side...
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Last post by el Ducko
Mon Jul 08, 2013 00:27
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Removing water/iron stains from wood/bamboo cutting board
Replies: 7
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el Ducko » Wed Jul 03, 2013 18:48
First post
Well, I did it again. :roll: I left a couple of meat grinder die plates out on a bamboo cutting board, and they stained it gray. This is the second time I've done this. The previous time was on a multi-wood cutting board. Each time, Beloved Spouse reminds me what an idiot I am for doing it again....
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Ducko.
Use Oxalic acid as the experts advised you. Just do Not treat/clean the cutting board in a stainless kitchen or laundry sink or anything stainless. You'll rue the day you did.
Good Luck,
Jan.
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Last post by crustyo44
Wed Jul 03, 2013 20:52
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Ham Press
Replies: 12
by
Rick » Sun Sep 02, 2012 14:46
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Ham Press is continued from the forum Products In Blocks - Topic was split by CW 062913 @16:14Hrs .
Wow, that is a great looking ham press. Its too bad they're so hard to locate here in the U.S. That would be the ticket for making a loaf of lunch meat for the coming weeks sandwiches.
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On your side of the world :smile:
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Last post by ANNAM
Sat Jun 29, 2013 21:56
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The Smokenator?
Replies: 6
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rbanks123 » Tue Jun 25, 2013 20:57
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Hello all,
I am considering getting one of the Smokenators? I am wondering if anyone here has any thoughts on this product of if maybe you use something else... maybe better? Anyway I would love your thoughts!
Thanks
Russ
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Izzat a mushroom cloud I spy
Aloft in western sky?
...Chuck E. Wagon's. His, sez I.
He'll calm down, bye-the-bye.
...or not. Stay tuned for our next exciting, action-packed episode, kids,
brought to you by........ ME ! ........ WooHoo! WooHoo! WooHoo!
(strains of Daffy Duck's theme echo....)...
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Last post by el Ducko
Wed Jun 26, 2013 19:53
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Remote Internal Meat Temp Alarm
Replies: 18
by
sawhorseray » Sun Jun 23, 2013 05:20
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I'm dong a batch of smoked chickens right that might require me to stay up all dammed night too ensure they don't get ruined. I usually just rely on a double pair of internal units and call it good.
I believe I've read somewhere that internal meat temp units with a remote alarm are available....
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Ray, you wrote:
Aside from my Noni and my Mama who taught me how to cook Italian, CW has been the greatest influence in my culinary career, the wealth of knowledge this man shares is beyond belief.
That's one of the nicest things anyone has ever said about me. Dang it man, you just brought a tear...
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Last post by Chuckwagon
Wed Jun 26, 2013 09:49
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Now Thats a Grinder
Replies: 10
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oneills » Tue May 14, 2013 01:56
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This was my fathers which had been sitting at an Uncles after my grandfather passed away years ago It took two of us just to move it. Motor is 5 1/2 hp. Most of the grinding plates have disappeared.
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How much electricity is required to run this machine? Do you have complete set of this machine in workable condition? Where this type of machine can be found from online source?
You will only find this mincer 2nd hand . It is approx 50 years old. My father got it from an old butcher shop
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Last post by oneills
Wed Jun 19, 2013 13:42
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Kirby cannon need info on buying product
Replies: 5
by
king kabanos » Mon Jun 03, 2013 21:28
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Hi I am very interested in buying the Kirby cannon and want to know some more info on how it work's, cost, and what sizes it comes in?
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Great. That sounds fine King K. Good luck with it. I think you'll find that it is real quality. I don't have one but it really looks like it's built well with first-class products. And you'll enjoy meeting Kirby too. He's a really cool guy!
Best Wishes,
Chuckwagon
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Last post by Chuckwagon
Wed Jun 05, 2013 09:29
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dehydrator
Replies: 10
by
huckelberry » Wed May 29, 2013 19:34
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I'm thinking about getting a good dehydrator and thought this would be the place to ask. I was looking at the D-10 on sausagemaker.com for $562.99 and really like the looks of it, but a friend told me about the 160 liter at Cabelas for $499 and he says he loves his.
Anyway was wondering if anyone...
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Yeah Chuck, it'll be kinda nice, all my little nieces and nephews will be there and I'll get to be the one who keeps them entertained so I figure we'll take the boat out one day then I thought it would be fun to have them help me make some of your all beef dogs. I'm sure they've never seen how a...
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Last post by huckelberry
Fri May 31, 2013 22:25
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