Recent content by Mum-O-Killowe

Absolutely. I only started cooking in the last few years after picking up a Traeger. Just started in sausage making a couple months ago. I'm pretty religious about keeping notes and tweaking a recipe until I get it where I want it to be. I'll master the hot dog yet! Mum-O-Killowe

Sorry, to be clear, the Beef and Pork had already been through a double coarse grind. I then seasoned and mixed. Then it was sent through the Champion. The "chunks" are not really chunks, just bits that escaped full emulsification it would appear. I ran them as is, cooked them (too long...

Ok, I ran some Hot Dog mix through the Champion. It's "mostly" emulsified. I can still see the odd bigger piece in the tan emulsion. Should I just case them up and be done or should I chill it and run it through again? I had double ground the meat, then added the spices and mixed by...

Hello from near Brooks, Alberta!

Just started making sausage and charcuterie about 2 months ago. Glad to be among like minded individulas! Mum-O-Killowe

Well thanks a lot fellas! Thanks to 2 Guys and a Cooler, Chud's BBQ and this forum. I started out sausage making less than 2 months ago. I've bought a grinder, stuffer, built a dry ageing cabinet and am currently working on a fermentation cabinet. Now just yesterday, I picked up a...