Recent content by malcolm h

Thanks for the help. I made the sausage today and will stuff some in fresh links tomorrow. The Sausage is out of this world!!! See recipe below: 4lbs venison or Elk 1lb pork fat/Trimmings 1lb Pork Loin 3/4 pound Bacon Grind venison on a 10mm cutting plate. Grind the Loin, Trimmings, and Bacon...

Mouth watering!!

I believe you have to cold smoke them. If you can do this while keeping temperature under 40° you won't need to add a cure. Any thing above this temperature puts the meat in the danger zone of contamination, hence the need for a cure. I'm in the process of researching the risks of cold smoking...

Would you consider these plates (1/4 & 3/16) medium grind? The recipes I'm using call for a coarse and medium grind. They are from the book: The Sausage - making cookbook by: Jerry Predika Thanks for your input. I guess I can start big and regrind if it's weird. I have 12mm, 10mm, 6mm, and 4mm...

Looking for details on recommended plate sizing for making sausages. I'm currently running a Weston #32 1.5 HP Electric Meat Grinder. Coarse = ?? What size plate and what kind of sausages Medium  "     "       "     "        "     "      "     "     " Regular   "     "       "     "        "...

Does anyone have a list that shows the plate/grind size they use for making different types of sausages. I've seen a few recipes that describe coarse plates as medium, and other recipes that deem medium as fine. etc.... Any thoughts?? thanks in advance, Malcolm