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Recent content by johnnyb54

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  1. johnnyb54

    Cataract Lenses Type - goin in soon

    I had cataract surgery on both eyes 2 years ago. I opted for the Light Adjustable Lenses and couldn’t be happier. Having worn glasses all my life I was looking forward to the freedom that the LAL could possibly give me. My left eye is my dominant eye so that eye was adjusted for distance. The...
  2. johnnyb54

    Amazen 6x6 tray

    I bought this years ago and I still use it on occasions. It came with a tea light candle to help get it started. The dimensions of the unit is 6x6 I just use my cigar torch to light it.
  3. johnnyb54

    Alpha-gal Syndrome

    This YouTube podcast from Walton’s had some very good information on Alpha-Gal Syndrom.
  4. johnnyb54

    Jalapeño Cheddar sausage

    Bravo my fried, Bravo 👏🏻
  5. johnnyb54

    New Stuffer Conundrum

    I also have the LEM 5lb. Stuffers and it works great except when doing a large batch of snack stick or summer sausage. To help with that I bought the Waltons 11lb. dual gear Stuffer. I’m very pleased with the stuffer and they have all the parts for it if you ever need to replace anything like a...
  6. johnnyb54

    Best calculator to replace diggingdogfarm

    WOW! I didn’t know it was removed. Thanks for the heads up.
  7. johnnyb54

    1/4 to 1/2lb Burger patty press.

    I just got a email from the sausage maker. This burger press looks interesting and it’s on sale. https://www.sausagemaker.com/product/deluxe-hamburger-patty-press/
  8. johnnyb54

    1/4 to 1/2lb Burger patty press.

    Yes, I have done 1/3 lb. patties. The top plate is adjustable. The only issue is when you press down you have to press straight down or one side of the patty will be thinner. I also put parchment paper squares on the bottom and top of the meat before pressing down. This helps with easy patty...
  9. johnnyb54

    1/4 to 1/2lb Burger patty press.

    I bought this a few years ago and it has served me well. Guaranteed it’s not made in the U.S. but loke I said I works and it’s adjustabl. https://www.amazon.com/gp/product/B000XB45DO/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
  10. johnnyb54

    Weston stuffer?

    What doubles shooter said. The Walton’s 11lb. suffer is a real workhorse and like doubles said 19mm snack sticks are a breeze with the 12mm tube.
  11. johnnyb54

    STARTER CULTURE for SAUSAGE

    The starter culture should always be frozen. Once opened vacseal it and put it back in the freezer.
  12. johnnyb54

    One more cure #2 question

    Thank you everyone for the replies. The reason for my question is when my Calabrian pork tenderloin dried faster then I expected I asked in this forum about it being safe to eat. I did vacseal the loins and they are now resting for another few weeks. This got me thinking does the nitrates begin...
  13. johnnyb54

    One more cure #2 question

    I have a quick question about cure #2. I know cure #1 is for less then 30 days and cure #2 is used for longer then 30 days. I would like to know when does the clock start for 30 days or longer. Does it start once you start the curing stage (the time it takes to cure) or does the clock start...
  14. johnnyb54

    Used cure #2 but my Lonzino finishehed drying in 3 weeks. Is it safe to eat?

    Thanks for the quick and informative answers👍
  15. johnnyb54

    Used cure #2 but my Lonzino finishehed drying in 3 weeks. Is it safe to eat?

    Like the title states I used cure #2 but my Lonzino dried to 42% in 3 weeks. My mistake was using a tenderloin instead of a pork loin so it dried faster than I expected. I this safe to consume with the cure #2 less then 30 days? Thanks🙏
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