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Climate Control Solution for Curing Room
Replies: 7
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ThomasLake » Tue Jan 16, 2018 17:17
First post
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...
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he only issue with it is the tank is only 7 litres and I would have to continuously refill it. Any suggestion on getting around that?
You could also use something like this: It is a float controlled valve that I use in my salt water tank to make up for evaporation. I bought one to mount in the...
- 7 Replies
- 5244 Views
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Last post by SMR
Mon Feb 12, 2018 23:59
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Food Processors
Replies: 5
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Kijek » Tue Jan 16, 2018 15:07
First post
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...
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Oh man I love those coupons from BB & B.
Nive deal, I'm gonna get that one next, I need one soon.
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- 3935 Views
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Last post by Kijek
Thu Jan 18, 2018 16:29
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Moisture Meter
Replies: 4
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Kijek » Tue Jan 16, 2018 01:27
First post
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...
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OK I get it :shock:
NOT REALLY :???: But I understand.... Not Really :roll:
But don't worry, I get it :???:
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Last post by Kijek
Tue Jan 16, 2018 17:22
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Cabela's 33lb sausage meat mixer
Replies: 13
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redzed » Sun Dec 31, 2017 19:31
First post
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...
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I didn't really hear anything that concerned me in the mixer.
I was able to grab another 2 for me and 2 for a friend. We ended up with 6 legs legs total that should do for the year. 20 lbs of country in the smoker and 4lbs of pepperoni for pizza. I haven't made scratch pepperoni in years as the...
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Last post by Cdub
Sun Jan 07, 2018 04:16
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Pellet smoker tubes
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redzed » Fri Dec 29, 2017 18:25
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...
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Last post by redzed
Fri Dec 29, 2017 18:25
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Using the kidney plate without the blade
Replies: 6
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G pop » Fri Dec 22, 2017 22:14
First post
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...
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I used my kidney plate with no blade to extract myosins without avy issues or damage to my grinder. I have the Lem Big Bite 12. I just add another bushing and make sure the auger is tight and the kidney plate is snug against it.
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Last post by redzed
Fri Dec 29, 2017 05:33
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Trespade sausage stuffer
Replies: 1
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ajwillsnet » Mon Dec 18, 2017 19:57
First post
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
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Oh no Bert! are you no longer going to make sausage? Don't tell me that you are now too busy making birdhouses or combing the beaches for driftwood?
Trespade is a high end machine and I'm sure any sausage maker would be happy to have it. Try listing on Kijiji and Used Victoria.com. In fact, when...
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Last post by redzed
Wed Dec 20, 2017 08:46
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Sealing casings - string vs hog rings vs clipper machines
Replies: 5
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reddal » Sun Oct 15, 2017 18:07
First post
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...
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Looks like a nice machine and a bargain if it speeds up the process. :lol: Can one person handle the stuffing and clipping or do you need another set of hands?
It was easy with one person.
In the past I've always stuffed one sausage worth, then tied that off before moving onto the next - which...
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Last post by reddal
Fri Dec 08, 2017 19:52
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Emulsified Sausages - possible alternative for a bowl cutter
Replies: 29
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joe_indi » Thu Sep 28, 2017 06:54
First post
Hi, I am in India and I am new to this forum.
I have been trying my hand at sausage making for the past 2 years.
I have been reading up on the bowl cutter for emulsifying meat.
We dont get them here, but, we do have a table top grinder for making batters straight from grain. It does not generate...
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:grin: Got it!
Thank you Bob.
I have the pictures visible on my new post (Skinless Sausages)
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Last post by joe_indi
Tue Nov 28, 2017 01:57
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I now have a bowl cutter - what do I do with it!
Replies: 9
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reddal » Wed Oct 04, 2017 10:04
First post
Hi,
I've bought a bowl cutter. I'm hoping to use it instead of a grinder to improve the texture of Chorizo. Any tips on how to use it best? i.e :
- how long should I run it for when cutting pork?
- should I still grind the fat?
- what difference should I expect to the end result because I used a...
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In regards to the bind, I don't remember whether you are using a starter and fermenting? Yes - fermenting with BLC-007.
The problem might be traced to the sausages not reaching a pH of 5.2-5.3 and not developing the sol or gelling as described by Gerhard Feiner in his book. I ferment down to...
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Last post by reddal
Thu Oct 19, 2017 08:29
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butcher twine
Replies: 1
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ajwillsnet » Sat Oct 07, 2017 19:12
First post
Anyone know where I can get some Hemp butcher twine here on Vancouver Island?
Bert
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Not exactly designated as butcher twine I bought somen hemp string at Dollarama and used it to tie my culatello.
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Last post by redzed
Sun Oct 08, 2017 00:38
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Smokin-It #3 electrical smoker
Replies: 16
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bolepa » Fri Sep 08, 2017 23:10
First post
Hi everyone,
I am on the path to buy Smokin-It #3 electrical smoker mainly for making sausages and not for cooking/smoking meats like ribs, buts, briskets and so on. As soon I will be dealing (mainly) with sausages, I need to keep very precise temperature - preferably within 5 degrees. After...
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Thanks, Bob K!
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Last post by bolepa
Thu Sep 14, 2017 13:52
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Which Vacuum Sealer is better?
Replies: 8
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bolepa » Fri May 05, 2017 17:20
First post
Hi everyone,
In spite I went through this forum and found several posts discussing vacuum sealers but I did not really found an answer for my question: which sealer is better.
I am not going to but a vacuum chamber because I don't do too much of packaging but need a relatively powerful and reliable...
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As long as it fits in the bags and chamber. You can use bags that are longer than recommended for the machine, to help accommodate girth, but the width must be shorter than the seal bar. With the 20 seal bar(s) on that machine should not be a problem.
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Last post by Bob K
Wed May 31, 2017 13:25
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Any thoughts on using sous vide to finish sausage
Replies: 13
by
JohnnyB54 » Tue Jan 31, 2017 15:58
First post
Anyone use a sous vide to finish sausage after smoking. I know some poach after smoking directly in water but I was wondering if after smoking placing the smoked sausage in a zip lock bag and then use a sous vide to finish without directly going into water. Then placing the same zip lock bag into...
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Bob K, As usual - thank you very much for your advice!
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Last post by bolepa
Mon Apr 24, 2017 21:47
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A-Mazen-smoke tube
Replies: 5
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fatboyz » Fri Feb 03, 2017 15:39
First post
Anybody use them? I bought one for cold smoking and am a little unsure if you can use it all by itself without another heat source? Just light it and let it go? I have country hams that will be getting some smoke in a couple months. If I can just light it and let it go that would be perfect.I could...
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Thanks. Going to try it on my country hams.
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Last post by fatboyz
Mon Feb 06, 2017 01:50
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Briner Bucket
Replies: 1
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garth » Sun Feb 05, 2017 05:10
First post
Anyone ever try these. More money than an ordinary bucket but it is intriging.
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Pretty neat but it looks like it might be a pain to clean with all those locking things.
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Last post by Butterbean
Sun Feb 05, 2017 16:31
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Anyone use a manual meat mixer?
Replies: 8
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Sleebus » Mon Jan 30, 2017 02:54
First post
Is anyone using one of these?
I did my first 14# batch this weekend and I felt like I was over mxing before getting the seasonings properly incorporated. Not to mention 14# of freezing cold meat is kinda uncomfortable. I saw the above mixer and was wondering if anyone had any experience with...
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Its also a good idea to be able to anchor them while using, especially if working alone. I used an old cutting board, removes easily for cleaning.
Thanks for the tip. I've got some nice furniture grade 3/4 plywood I can use for that.
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Last post by Sleebus
Thu Feb 02, 2017 15:32
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How to use a ph meter
Replies: 3
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fatboyz » Mon Jan 30, 2017 03:19
First post
I got a PH meter from Aliexpress. It has a glass probe. I'm just curious if I'm using it right. I have test solutions and it seems fine with liquid. When testing the meat do you just put the probe directly into the meat? It works fine with the test solutions and distilled water but I'm getting...
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Tried it tonight with my Genoa and Sopressa, that works much better!
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Last post by fatboyz
Tue Jan 31, 2017 01:54
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My small space
Replies: 3
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fatboyz » Sun Jan 29, 2017 18:17
First post
For those of you that have followed my posts you've probably noticed I have a fair bit of equipment in my small man shed . This is my meat shop/bow building/reloading/quiet place. I posted some pics in another thread of my new chamber. I had to remove my wood stove to fit it in but I have gas heat...
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I know all about trying to keep Momma happy. I gave up on that. Does yours have towels that you cannot use and bars of soap you can't get wet? Mine does.
Worse than that. We have a whole shower that can't be used. :???: :roll:
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Last post by redzed
Tue Jan 31, 2017 00:28
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New Landjaeger press
Replies: 13
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fatboyz » Sat Jan 07, 2017 15:56
First post
It's another cold Alberta weekend, which means tinkering and sausage making until it warms up in the afternoon to go X country skiing. I've made Landjaeger a few times and just press it in a meat lug. I had this big chunk of racquet ball flooring I was going to use for a cutting board but went with...
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After listening to discussions here about using threaded rods to press Spressatta I did some modifications and sopressatta in the press right now fermenting.
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Last post by fatboyz
Sun Jan 29, 2017 17:48
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Snow maker for emulsified sausages
Replies: 1
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redzed » Sat Jan 21, 2017 08:21
First post
Sometimes it's worth the time to visit a thrift store. Today I found just what I needed when making emulsified sausages. Making finely crushed ice was a real problem as I tried a blender and the bag and hammer trick but just could not pulverize it finely enough. I was amazed how well this cheap...
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Excellent idea Red. Something to put on my watch the thrift shop/swap and buy list.
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Last post by fatboyz
Sat Jan 21, 2017 12:29
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Dicing fat
Replies: 9
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Zoom Lion » Thu Jan 12, 2017 17:13
First post
I can't find any mention of this anywhere on the internet, so I suspect it might be either unbelievably obvious or unbelievably ridiculous, but.... does anyone use a vegetable dicer to chop up frozen fat?
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I use my cutter (bowl chopper) to cut the fat, usually only when I'm also making emulsified sasage when the cutter is going to be dirty anyway.
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Last post by fatboyz
Sat Jan 14, 2017 16:54
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Metal Paddle Meat Mixer...how many of you use them?
Replies: 17
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harleykids » Fri Feb 26, 2016 21:53
First post
How many of you are still mixing your ground meat and spices by hand?
I know Bob K has one of those nice metal paddle mixers!
My wife and I trade off mixing with food service gloves on, but still end up with near frostbite sharing the mixing duty by hand!
Do the meat mixers work well enough to...
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That's excellent!That's how I got my meat slicer.
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Last post by fatboyz
Wed Jan 11, 2017 20:18
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Weston stuffer
Replies: 8
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martin » Fri Dec 23, 2016 01:41
First post
Hi welcome everyone.
I have weston stuffer 5 lb , works good,but after job is done i ended up with a 0,5 lb leftovers from the horn.
Any idea to minimize this problem,some folks use bread to push meat through the horn to casings, but I don't know if is good idea.
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Tom-
If you have the stainless tubes you can use the next size smaller as a pusher, just put a piece of tape over the end.
That's a good idea! Thanks!
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Last post by eightysixCJ
Thu Dec 29, 2016 18:35
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Millwaukee MW102 with MA920B Probe.
Replies: 5
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muxmun » Wed Dec 28, 2016 15:18
First post
I intend to make salami today but realized I don't know how to use my PH probe. I have the Milwaukee MA920B probe, green in color with a pointed tip. I think I can just stick it into the meat right before stuffing and take a reading. But once its cased and curing , do I just punch the probe through...
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My PH was down to about 5.1 after 30 hours at 73 degrees, so the 007 does go very quick. You will love the meter. Enjoy
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Last post by LOUSANTELLO
Thu Dec 29, 2016 16:13
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Anova Precision Cooker for poaching sausage
Replies: 11
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redzed » Wed Nov 04, 2015 19:25
First post
Some of us old boys never get tired of new toys and so I added to my collection. :lol: For some time I have been looking at getting a sous vide heater and circulator for poaching sausage and when Anova dropped the price to $139 with free shipping, how could you not?
Gave it a test run yesterday...
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Thanks
The anova is great for ticker steak , and also for a biala kiebasa for a Easter , but always use the vacuum seal so now my next batch going straight to the water without bags, a have 19 qarts polycarbonated water tank and works good , for bigger batch , for steaks use pot.
- 11 Replies
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Last post by martin
Sat Dec 24, 2016 20:41
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Milwaukee - MW102 - pH/Temperature Meter
Replies: 20
by
Tom » Wed Dec 30, 2015 15:58
First post
I'm looking to purchased a reasonably priced pH meter shortly and have read several comments about a few on this site, Thermoworks, my-messgeraet, Lutron, Hanna etc. Some are just to pricey for my needs such as the Hanna. If found the Milwaukee MW102 on Amazon for $113.00.
BobK appears to have...
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1. Should I by the large bottles of calibrating solution? Definitely easier to use
2. Are the 20 mL packets meant for 1 time use? No but you will need to store in a glass container
3. What would be the shelf life of the calibrating solutions? Until they get contaminated
4. Should I get the...
- 20 Replies
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Last post by Bob K
Fri Sep 23, 2016 00:03
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Ceramic Heater.
Replies: 1
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muxmun » Wed Sep 21, 2016 19:31
First post
I'm still a new guy and slow to get this done as my job is out of town a lot. Be that as it may, I am planning to use a small ceramic heater that has a small fan and I will use it on the low setting. (low = fan speed) It just runs a minute or so to bring the temp up once its reached. The chamber is...
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Don't see why it wouldn't work. Is this for the initial fermentation? If so, I just use a cheap hotplate with a pot of water on it. Not only does the water add humidity but it also helps hold the temp steady.
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Last post by Butterbean
Wed Sep 21, 2016 22:07
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5lb Sausage Stuffer for Canadians $99
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redzed » Thu Jul 28, 2016 15:24
Princess Auto has their 5lb stuffer on sale for $99. Great deal especially when you consider our low dollar. Princess Auto will also will refund your money at any time if you are not satisfied with the product. I bought my 11lb stuffer from them and they went out of their way to bring in a relief...
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Last post by redzed
Thu Jul 28, 2016 15:24
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Pressing Soppressa
Replies: 24
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LOUSANTELLO » Thu May 19, 2016 21:27
First post
I have attached a photo of the press I just made that fits in my chamber. It has 4 shelves which holds 3 total soppressa's. I will shoot a photo tonight. At 18.5 hours from mixing time, the PH went from 5.81 to 5.29 already. I am keeping a close eye on it and when it reaches 5.0, I will put them,...
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They went from close to 5 diameter to 2 3/4 flattened. I pulled them and hung them. We will see if they hold. If not, I will clamp them again. The sample meat mix in a ramekin is still in the chamber and it's pretty rubbery,,,so hopefully they will hold. If not, I will clamp them again. I torqued...
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Last post by LOUSANTELLO
Sat May 21, 2016 12:49
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Molecular scanner
Replies: 1
by Kunde » Fri May 13, 2016 05:16
First post
looks very interesting application
possibility to check salt, sugar, water maybe bacterials too in the meat :roll:
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Wow! That is one instrument that I would like to have! Certainly would be good to have in my sausage and wine making hobbies. But it's hard not to be a bit sceptical about all the claims that the manufacturer makes regarding its capabilities. A bit too pricey and it's still the developmental...
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Last post by redzed
Sat May 14, 2016 16:21
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Chinese bowl cutter
Replies: 23
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redzed » Thu Mar 26, 2015 08:09
First post
For quite some time I've been looking for a used small Hobart or Berkel bowl cutter. Something that is reconditioned and in good operating shape runs at over $1,800. There are always a few around for under a thousand on eBay, but they are sold as is , so without testing them in person, it's quite...
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I will see if I can pull some time off if you like :)
I can go for that! I will be making 3 or four types of grilling sausages at some point in June for our annual Canada Day party. You can over and guide me. I'm an old dog but still wanting to learn new tricks! :lol:
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Last post by redzed
Wed May 04, 2016 17:24
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10 lb LEM sausage stuffer for sale
Replies: 5
by
atcNick » Wed Mar 23, 2016 05:21
First post
Hey guys,
I have a brand new LEM 10 lb sausage stuffer for sale. Unopened. I'm asking $195 for it plus shipping. These normally sell for $300. If you're interested send me a message or txt me with your zip code and I can get a shipping cost. 9O3-8O6-0899
Thanks,
Nick
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Damn! Just bought the Northern Tool 5lb stuffer 2 months ago for $65. Works great but would have rather had this fancier LEM unit! :-)
Great deal, that unit should last forever!
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Last post by harleykids
Wed Mar 23, 2016 18:17
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Chinese pH Electrode
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redzed » Thu Mar 03, 2016 07:45
My Chinese pH electrode arrived today. $38USD with free shipping via registered mail. I was afraid that the one I have will fail one of these days and wanted a spare.
It has a standard BNC connector, but did not come with a cord so I have one on order for 5 dollars. I was still able to connect...
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Last post by redzed
Thu Mar 03, 2016 07:45
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Hanna Halo Bluetooth PH Meter...observations from use.
Replies: 8
by
harleykids » Thu Feb 25, 2016 19:47
First post
I will add to this thread as I get more comfortable using the Hanna Halo bluetooth PH meter.
Here are my initial observations:
1) Probe will give you a warning if you try to read the PH of anything with a temp under 32F. My meat mix after casing was 25F and I stuck my meter in it and it said...
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Same warranty as their other meters.
1 year on the meter part, 6 months on the electrode.
You ship the whole unit back I guess.
- 8 Replies
- 6958 Views
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Last post by harleykids
Sat Feb 27, 2016 18:09
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Berkel 808 Slicer: Craigslist score today!
Replies: 17
by
harleykids » Sun Jan 24, 2016 08:26
First post
While browsing Craigslist today I saw an ad for an older Berkel slicer.
Ad said it was in great shape and blade was sharp.
Called the number and a lady answered, said she owned a bar and that they bought the slicer 4 years ago (used) in hopes of opening a sandwich shop inside the bar.
Instead...
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Smooth blade works like a champ!
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Last post by harleykids
Tue Feb 16, 2016 15:24
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Vacuum sealer
Replies: 3
by
Blackriver » Sun Feb 14, 2016 15:27
First post
I have had a food saver vacuum sealer for a few years now and I was thinking about upgrading to a chamber style. The food saver works but it does not always give me a good vacuum and you have to get the bags just right for it to vacuum. It also does poor with anything that has liquid in it like raw...
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Thanks guys I will look at that sealer also
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Last post by Blackriver
Mon Feb 15, 2016 00:53
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Help with Berkel e-222 grinder - stalls
Replies: 6
by
haeffnkr » Tue Feb 25, 2014 19:13
First post
Hi,
I bought used Berkel e-222 grinder.
I got it cleaned up and put it all together.
I tried to manually sharpen the plate and knife on a piece of granite and different sheets of sandpaper and emory cloth. I did fair job sharpending it... not great, the plate had some grooves in it that I need to...
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Yes that is something we should be cognizant of. Many commercial machines run on 240V. I almost bought a used bowl chopper that was 240, and I just assumed that it was 120.
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- 7059 Views
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Last post by redzed
Fri Feb 05, 2016 06:38
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Pulled the trigger on a Hanna Halo PH meter today!
Replies: 3
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harleykids » Wed Feb 03, 2016 17:28
First post
I had to order more cut and tied beef middles, and more beef bungs so I went to the Craft Butchers Pantry website. The site is back up now after Evans move to Chicago.
He had the Hanna Halo PH meter on the website, so I went ahead and ordered one.
I also bought bottles of both calibration...
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It requires Bluetooth low energy 4.0 (BTLE) iPad or any iPhone from 4x and above.
My wife and kids have iPhones, so I will use theirs.
I have an Android phone with BTLE (Samsung Galaxy Note 4)...wish they had an app for that.
I am particularly interested in being able to leaving the electrode...
- 3 Replies
- 3483 Views
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Last post by harleykids
Thu Feb 04, 2016 04:15
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Possibly, the perfect vacuum sealer for us regular folk.
Replies: 41
by
porterdriver » Wed Aug 17, 2011 21:27
First post
My old FoodSaver finally passed away. So I started the search for the perfect sealer. I was intrigued by the chamber models (until I saw the price, size, and weight). If I bought one of those bad boys, it'd better come with its own deli. I piddled around looking at different brands and models but...
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Saw this topic and had to weigh in. If you are going to by a vacmaster splurge and get the 215. Will do bigger bags and they seem to last. Just sold mine after 4 years and got 600.00 and bought a new vp330.This thing is a beast. Also, I have had experience with other web stores with major return...
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Last post by pignout
Wed Dec 30, 2015 04:00
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Aluminum cleaning
Replies: 4
by
Tom » Wed Dec 16, 2015 21:24
First post
I made the mistake of putting a piece of my stuffer in the dishwasher. Turns out it was aluminum. I didn't think it was as it looked to be made of SS. Well it came out with a black reside all over and I'm having one heck of a time trying to get it back to the way it was. Is it possible to get it...
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Go buy a product called NeverDull ...comes in a silver and blue can, will polish your aluminum to a factory shine with a little elbow grease...have a couple of shop rags handy... NeverDull is a cotton type material impregnated with a metal polish...I've never had it not polish a metal...polished...
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Last post by Rich
Sun Dec 20, 2015 07:37
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ProProcessor SF-150 Rapid Sausage Stuffer
Replies: 4
by
Rich » Mon Nov 23, 2015 07:19
First post
I have an opportunity to buy a used ProProcessor SF-150 Rapid Sausage Stuffer at a very reasonable price. Fully functional, missing the foot pedal. Any pros or cons, advice on price, experience using this stuffer, etc, would be great. I think it's a 30 lb stuffer.
Thanks,
Rich
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Redzed,
That was kinda my line of thought, until you brought up cleaning :shock: but, I can always resell I suppose. At the price he wants I can resell and make a little coin if I don't like the machine. I found several places that offer replacement seals and such so maintaining it shouldn't be...
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Last post by Rich
Tue Nov 24, 2015 17:42
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Old Ladies Aids
Replies: 19
by
Bob K » Wed Aug 20, 2014 19:56
First post
Or should I say old farts aids.
I used to grind with a hand grinder, mix by hand, Stuff with a 3 lb horn. And wash all by hand to clean up. Arg!
Now its a 1 Hp electric grinder, Hand cranked mixer, and a 7L. stuffer.
Got all the toys out this A.M.
Time to try out the new curing chamber.
Pre...
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I use the 3 mill bags. No problems. Things like bones have to be double wrapped even with the 4 mill bags.
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Last post by Bob K
Wed Sep 16, 2015 12:13
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Fixing ring stuck
Replies: 3
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missinglink » Mon Jun 01, 2015 17:00
First post
Hi all,
I'm a new member here so this my first post looking for a bit of help...
Last night I made a batch of sausages and everything went as planned until it came to dismantling and cleaning my grinder/stuffer - the fixing ring just wouldn't unscrew, wouldn't budge an inch. I tried with all my...
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Finally got the retaining ring off!! I managed to get some olive oil into the thread then loosened it off with a spanner.
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Last post by missinglink
Mon Jun 01, 2015 20:52
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Cabelas 20lb mixer
Replies: 15
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Determined » Thu Nov 13, 2014 22:16
First post
Have a opportunity to get a Cabelas 20 lb mixer cheap.
Anybody have one, anything good or bad to say about it.
The guy that has it used it once and did not like it.
Although they don't run and hide our boys are tired of freezing there hands every time we butcher.
Have read reviews good and bad on...
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I have one as well. Not a fan when I want to do a dry mix. On the other hand, doing fresh sausages where a bit more moisture doesn't hurt, its still just a bit better than cold hands. I have a welder friend who is going to add a couple more pieces, first to the paddles to try to get the spice mix...
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Last post by Jja
Fri May 29, 2015 17:35
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machine world 70 pound meat mixer question
Replies: 2
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king kabanos » Sat May 02, 2015 19:04
First post
I am thinking about buying this mixer for home use becuase i am getting a lot more orders in for selling sausage . i just bought a talsa and i am going to need a meat mixer and looking at buying this one click on the link below and check it out . i got the guy down to 1600 dollers brand new cash....
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yeah i know red zed i have been getting more orders from a polish church i go to for kielbasa and wendzonki. so i am going to make at least 50 to 100 pounds of meat so i need a bigger mixer. for smaller stuff i have the kirby 5 gallon bucket mixer which also works well. just dont know how long it...
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Last post by king kabanos
Tue May 05, 2015 04:22
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Talsa h26s hydrualic stuffer
Replies: 2
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king kabanos » Sat May 02, 2015 18:57
First post
i just bought a talsa stuffer for home use production bacuase this thing is just awesome and can fill casings very quickly and it will probably last me a long time. Tell me what you think of this stuffer. does anyone on this forum use a hydrualic stuffer ? click on the link below and also check out...
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thanks brican did you have the same talsa model?? the machine comes with extra o rings and a extra lid gasket. also in los angles where i bought the machine from they carry every nut bolt and gasket that comes with this machine so if i breaks or i need parts they can get it done. why did you get...
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Last post by king kabanos
Mon May 04, 2015 16:12
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Thermoworks PH meter
Replies: 10
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rgauthier20420 » Mon Feb 23, 2015 15:45
First post
So I'd like to get a pH meter, but a Hanna is just out of the price range. Can anyone comment to this ThermoWorks meter?
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Like Chris said the bottles last a long time. Milwaukees calibration instructions:
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Last post by Bob K
Sun Mar 01, 2015 17:18
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Sous Vide Roast Kinda
Replies: 10
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Devo » Thu Feb 05, 2015 02:17
First post
I have had this controler 1/16 DIN PID Controller w/Ramp/Soak Item #: SYL-2372P from .auberins.com and K type thermocouple 4 probe for almost three three years. I was going to put into my bigger smoker but never got around to it. Had some spare time this morning and decided to put it together. I...
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Thanks Rudy
about three years ago I belonged to the Bradely smoker forum. There I met a fellow who has this sweet bread starter from Texas. There is a story to the starter and I was one of the lucky ones to get some. It has since been been dehydrated and sent around the world. There is a recipe...
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Last post by Devo
Fri Feb 06, 2015 02:23
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Bluetooth Ph meter
Replies: 8
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Devo » Thu Jan 15, 2015 18:56
First post
If I didn't already have a Hanna Ph probe meter I think I would get one of these. I love technology :wink:
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I bought a BMW R850 bike, never ridden before, enjoyed it for several years, it now languishes in my garage collecting dust as I haven't got the nerve to get back on it!!, should sell it and perhaps invest in a proper hot smoker :)
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Last post by ped
Sun Jan 18, 2015 11:38
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