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I've been searching the web for spice lined casing like cracked black pepper. The sausage maker has one its $12 I think for one it stuffs about 4lbs. Any body have any other suppliers?
I've been kicking around the idea of getting a buffalo chopper. Dose anyone know if the bowl comes off or if you have to clean it attached to the machine?
Thanks. I do enjoy the videos. Maybe you could explain why different cuts of meat are ground thru different plates and why they are mixed separate then combined.
I have been watching the videos on u tube and enjoy them. I've been translating some of the recipes trying to learn some German. What brand chopper is that in the videos and can you get one in the USA?
Me and a buddy of mine where talking do you have to freeze fully cured and cooked summer sausage? You see it all the time on the shelf in stores. We figured commercial products have preservatives added to help with the shelf life. If vac packed could you store summer sausage in the refrigerator...
I fully understand to cook any meat cured with cure #1 to 152 degs. Then there is the whole pasteurization in a suvid using a chart and holding at lower temps for a period of time. Dry cured with cure #2 is never cooked but rather use salt, dehydration and bacteria to kill all the nasty stuff...
I'm not real sure what I plan to do yet. I think what I want to do is a coarse grind with a bacteria (TSX-P) and let it ferment for a day and then cook at 152 degrees. I guess I am trying to replicate old world summer sausage. I've done some dry cured with UMIA bagels and was looking for a...