WD Daily Chat - Talk about anything You Like

Talk about anything here as long as it is not against the rules.
G pop
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Post by G pop » Sun May 06, 2018 16:43

THANKS GUYS , wish I discovered this hobby years ago, also without the UMAI
bags I would`nt be able to do it :smile:
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jcflorida
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Post by jcflorida » Sun May 06, 2018 20:58

Bob K wrote: most of the time I use dry chopped
Do you re-hydrate the dried garlic before use, or do you just add it to the mince dry?
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Bob K
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Post by Bob K » Mon May 07, 2018 13:29

I use it dry.
G pop
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Post by G pop » Wed May 09, 2018 17:31

Hey Guys`

The other day when I saw redzeds` homemade adapter for his meat mixer inserted into
his meat grinder I thought that was "ingenious" and then Wondered if something like that could work with a sausage stuffer has anyone tried this ?

Thanks Guys as always Paul
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Post by MatterOne » Thu May 10, 2018 01:18

I haven't seen what you're referring to, but the problem with powering a sausage stuffer with a meat mixer is that you would need either a clutch mechanism or a limit switch to keep from destroying things when the plunger gets to the bottom of the stuffer.

When cranking by hand, you feel when you're at the bottom. An electric motor won't know when to stop.
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Bob K
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Post by Bob K » Thu May 10, 2018 14:35

Paul-
Like Matterone said it would not work with a stuffer, needs a clutch and also the location on the stuffer is a problem. They do make electric motors with a clutch and foot pedal that bolt in to some stuffers.
G pop
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Post by G pop » Thu May 10, 2018 17:40

Thanks Guys`

I guess there really is`nt any middle ground when it comes to stuffers, like there is with
meat grinders . I was hoping somebody has given it a thought . I thought if you can slide
in a mixer why not a stuffer. I purchased a 45 watt one made in China I broke it 1st time
out . Being 71 and in construction most of my life I should have known better, as one of
the members of this site says about experience & wisdom . :wink:

Thanks again Paul
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redzed
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Post by redzed » Tue Oct 23, 2018 04:46

Here is a fun video made at Olympia Provisions in Portland. I have Elias Cairo's book and his recipes are excellent.

https://www.youtube.com/watch?v=NmJWVVfa534
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Butterbean
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Post by Butterbean » Tue Oct 23, 2018 21:25

Nice video and that is some type of setup right there.
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redzed
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Pork Legs!

Post by redzed » Sun Jan 03, 2021 21:42

When pork legs go on sale for buck a pound, how can you not? But I did make myself a bit of work today. Boning them all for a culatello, smoked ham, a couple of roasts and the rest for sausage. Meat will be classified and frozen in vac bags. Also making some strolghino, German salami, and saucisson d'Ardenne.

Image
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rgreenberg2000
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Re: WD Daily Chat - Talk about anything You Like

Post by rgreenberg2000 » Sun Jan 03, 2021 22:00

Dang, Red, what's that about 75-100lbs?
MatterOne
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Re: WD Daily Chat - Talk about anything You Like

Post by MatterOne » Sun Jan 03, 2021 22:01

Wow, that's a heck of a score!
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Albertaed
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Re: WD Daily Chat - Talk about anything You Like

Post by Albertaed » Sun Jan 03, 2021 23:00

Look forward to seeing the German salami!
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Scogar
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Re: WD Daily Chat - Talk about anything You Like

Post by Scogar » Sun Jan 03, 2021 23:19

Red, I'm assuming that those legs were frozen somewhere along the line since coming off the pig. So am I to assume that you or the store thawed the legs, then you portioned and classified out, and refroze? If that's so is there any noticeable degradation? I ask because I have about 6-8 shoulders I would love to thaw and cut/classify then refreeze. This way I have accurate weights and can properly design best use w/o having to do it all on the same day.

Normally I thaw once, cut up, classify as best I can but then just make do with what I have. Once the sausage is made I have no problem refreezing it. But assuming one makes raw sausage this would now thaw 3 times before being eaten.
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redzed
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Re: WD Daily Chat - Talk about anything You Like

Post by redzed » Mon Jan 04, 2021 00:44

rgreenberg2000 wrote:
Sun Jan 03, 2021 22:00
Dang, Red, what's that about 75-100lbs?
145.5lbs I went after the biggest ones in the bin because the yield is better.
MatterOne wrote:
Sun Jan 03, 2021 22:01
Wow, that's a heck of a score!
Yes I buy green hams every year from this chain since they have $1 green hams for that price only once a year and always right after the New Year.
Albertaed wrote:
Sun Jan 03, 2021 23:00
Look forward to seeing the German salami!
Me too. I used LHP starter and added 4g dextrose and 4g sucrose. It's going to have that classic Grman tang.
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