I am Ken and have been cooking since the 10th grade (first job at a Bonanza steak house) and that was 35 years ago.
I live in West Sadsbury township and guard the rest of you in Southeastern PA from roving bands of Amish
I have a Lang Model 60 w/ Deluxe Warmer for serious work and a 5 burner Dusquene to make food for the kids pool parties.
I have catered for friends and cook for my church and community meals at a local woman's shelter.
I make my own sausages, BBQ sauce, red sauce and various dips and spreads.
I use natural casings except for skinless hot dogs for which I use collegan casings
I am Armenian by descent.
I believe you can not properly say too much and garlic in the sentence in English.
I believe portion control is highly overated as was growing up.
My next event is a Meat Fest I am holding to introduce some of my friends to the benefits of making your own sausage and smoking meats.
The days scheduled food processing will encompass the following:
For meatball/meatloaf mix and sausages
50 # 80/20 beef
140 # of boneless pork butt
20 # of boneless skinless turkey thighs
For smoking and Jerky
30# top round
7 salmon fillets
7 turkey breasts
5 whole briskets
We'll run two electric #12 grinders and a 10# manual stuffer
Jerky will take smoke for 2 hours and finish in 2 American Harvest Dehydrators
I am looking to get some buddies hooked so I can sell them my grinder and stuffer and upgrade to larger equipment.
I want to motorize a #32 chop-rite and construct a fridge/freezer electric smoker so I can try my hand at bacon, hams and shinkenspeck
Looking forward to discussing and learning from and with you.