Recent content by kuroki

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  1. kuroki

    Sausage stuffer rebuilding

    One of these days I will get this stuffer finished. I've been up to my eyeballs in work this last while, and don't exactly see it slowing down any time soon. I've got a meat grinder to wire up and plates for it to sharpen as well. Maybe I'll get around to making some sausages before the snow melts.
  2. kuroki

    Canadian gal new to meat processing

    I would look very seriously at the smallest Pro-cut grinder based on what you described. They're $12-1300 Canadian and very high quality. Short of finding a used larger unit I don't think you'll do better in your budget. You could contact Accurate Scale Co in Winnipeg. They will ship, and I...
  3. kuroki

    Dang Squirrels

    If you're tired of the squirrels I'll trade you for my skunks.....
  4. kuroki

    Espresso Maker Suggestions

    I had a Nespresso, didn't care for it .. I've tried a number of things, and keep going back to a stovetop Moka pot. They consistently make the best coffee to my taste.
  5. kuroki

    For all you smashburger fans

    Other thing is the meat. I like a fattier meat myself. Lean ground is too lean. 80/20 is minimum I'd say. If you get beef butchered to order or grind your own I'd say 75/25 is about perfect. I like a little coarser too, say a single grind through a 3/16 or 1/4" plate
  6. kuroki

    For all you smashburger fans

    Cowboy Kent Rollins on YouTube did a video on Oklahoma Fried onion burgers, my process was largely based off of his. Fine tuning each time it was made
  7. kuroki

    For all you smashburger fans

    The onions still have PLENTY of moisture after salting. They will brown a lot better if you pre salt though. I've done it both ways and like salting myself. I let them sit for half an hour or so, and then lay out on a bar towel or a piece of cheese cloth and squeeze it. You'll get all the...
  8. kuroki

    For all you smashburger fans

    I do these quite a bit. Salting the onions is definitely key in my experience. And as mentioned paper thin. I use a Japanese mandolin slicer and cut the onions not much thicker than a business card. Hot cast iron pan works better than a non stick griddle in my experience. Generally Keen's...
  9. kuroki

    Canadian gal new to meat processing

    What sort of budget are you looking at? I just went through this all myself. Options would vary from small hunter/restaurant grade machines for $4-600, to butcher shop grade units for $1200-2000+. Biro and Pro-Cut are well represented up here for higher end machines. For the mid range units...
  10. kuroki

    Who Makes Their Own Seasonings (Rubs)

    With the exception of Old Bay, I make everything myself. A couple thoughts. First off is for most day to day cooking I don't use blends. I'll add each herb or spice individually to taste, adjusting as needed. That helps a lot in dealing with different brands or freshness, which can be a HUGE...
  11. kuroki

    Nitrate/Nitrite Discussion

    The only other thing that comes to mind is perhaps people are hung up on "nitrites are bad" and overlooking what the replacements are. It's worth remembering a related phenol compound is the fairly toxic glue used to hold plywood together. Obviously they are not the same product but considering...
  12. kuroki

    Nitrate/Nitrite Discussion

    Thanks for taking the time to post all of that
  13. kuroki

    Nitrate/Nitrite Discussion

    The cost difference is actually even worse than I had thought with my original comparison. Prague powder #1 from the right place up here can be had for (in Canadian) $5/kg. That's roughly $1.60-1.70 USD per pound. I'm sure similar sources exist everywhere. Add 4x the usage rate and 50x the cost...
  14. kuroki

    Nitrate/Nitrite Discussion

    I think the "witch hunt" aspect regarding the claims of this product is completely justified as it costs 10-15 times as much as traditional cure AND you have to use 4x as much of it. If someone is marketing a product that costs 50x as much why should people not be somewhat suspicious? That...
  15. kuroki

    For The Enablers: All Homemade Ravioli, Sausage, & Italian Gravy (Heavy Pics)

    That looks super to me!
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