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Recent content by krhoover

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  1. K

    Citric acid and grinding

    reviv my thread for more advice. Ok, getting back to dedicated stuffers. I see the ones Lem carries, but I also see some called master feng on Amazon. I not an every week sausage maker, just 3 or 4 times a year. Anyone have any experience with the off brand Amazon ones or any others that may...
  2. K

    Now That's A Score !!!!

    Cool
  3. K

    Now That's A Score !!!!

    What is a vortex?
  4. K

    Citric acid and grinding

    Ok, been looking at LEM stuffers
  5. K

    Citric acid and grinding

    I want to add some encapsulated citric acid to venison snack sticks. I keep reading not to grind meat after adding the citric acid. I use my grinder to stuff with, without the grinding knife. Am I okay to stuff this way or will it t break down the encapsulated acid?
  6. K

    Cheese dried out

    Thanks all, mac and cheese it it is
  7. K

    Cheese dried out

    Thanks, anyway to rehydrate?
  8. K

    Cheese dried out

    I cold smoked some sharp cheddar several weeks ago. I have done this many times before. This time instead of vacuum sealing right away I wrapped in parchment paper as I had read somewhere that allows it to breath while it mellows. Well now it dried out and hard more like a grating cheese instead...
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