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Dward51, I've never had a stuffer, always used the grinder so this is a huge treat for me. Hopefully we'll have a fair hunting season and I can put it to good use
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Sweet, thanks for the update let us know when you get her right. As soon as mines done I'll start a threat and share. Cheers!
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I'm hoping you'll update on this, did you finish? Did you grind up a storm? I'm working on a stand alone motorised #32 myself but I would of taken your grinder in a heart beat. Then deal with the boss after lol.
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. Sorry I haven't posted in so long but I figured I'd join back. We slaughtered two pigs a couple months back and I'm finally getting to the bacon . I used pops brine with a jar of molasses and a bottle of premium maple syrup replacing two of the cups of sugar. Brined 10 days. Rinsed, dried...
For those of you that would like to try a sample without making a batch, try Malicho's. We've tried theirs and its the closest to the traditional Bulgarian homemade Lukanka. Here's the link:
http://www.malincho.com/p-6307-lukanka-malincho-long-112-lbs.aspx
LMFAO!!! Yes I said the same damn thing. We went to visit my wife's aunt about 5 years ago and she was making a batch and hanging em up ... I thought "there is No F***ing way I'm eating that!" Then about a month later she came to visit and she brought some with her. Between my wife, her cousin...
Hey Dave. Oversite on my part. I made 12 lbs of sausage and added 1/2 of a packet of sausage cure. This is the sausage cure from the
Hi Mountain Home Sausage Kits. one pack does 24 lbs so I added half. I'm not sure if its # 1 or # 2.
Black Pepper - 4 grams per kilo
Cumin - 6 grams per kilo
Salt - 21 grams per kilo
Brown Sugar - 2 grams per kilo
Chubreetsa (Summer Savory) - 1 gram per kilo
Paprika - 1 gram per kilo
Crushed Red Pepper Flakes - 1/2 gram per kilo
Oversite on my part. I made 12 lbs of sausage and added 1/2...
I started smoking my own meats 5 years ago. My first smoker was a basic red Brinkman's electric smoker. Then about 2 years ago I built a 55 gallon drum smoker but I realized that for the amount of meats I smoke, the smaller Brinkman's would do just fine and would be cheaper and less labor...
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