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Discussion in 'Sausage' started by nepas, Jan 19, 2012.
Store bought sausage.....WTH
Have to get to the FoodLion for another chub before i make this.
Creating something new here ? Love your posts so I'll be watching
Can't wait to see the result.
OK I am in...
Here we go again!
You are right and we will Wait
, what's going on here ?????
What are you up to Rick??? This could turn out two ways-A) scary or B) scary awesome!!! I'm voting for 'B'.
So my wife got me this jerky gun from Wally. Not bad for $14.99. Has 3 plates.
So it even holds a pound.
So why not mix em up.
Being this sausage is supposed to be all pork....YYSSW...... Its going in the fridge overnight
Looking forward to this!
WTH................................. wheres the new electric shooter............
You are a tease Rick.
Have to go back to BPS and get the other tube b4 i can start this.
X2 on this!
I needed a longer casing nozzle so i went to BPS and bought a #12 plastic grinder/stuffing one. The flange behind the bell was to big diameter so i used the old nozzle and my SS tube and heated the smaller plastic with my Looftighter so the BPS one could fit inside. This will give me the diameter i need for the fron ring on the gun.
Once i slide the BPS tube inside the smaller one i can cut the flange to the correct diameter.
There all done. Sorry i didnt get pic of how i did it.
Here it is on the jerky gun.
So when i showed the 1 lb chub inside the the tube it fits. But as you know with added ingredients and water the mix batch gets larger.
Here is half the mix bag.
Starting the other half of the bag
I have my PID set to 140 and remping to 170
I know for a fact that these pork chubs from the stores are cut with chicken. WTH
140 should not even begin to fat out.
Well this tinkering was a huge flop.
So i will call these sticks of seasoned fat