Recent content by ssbaldy

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  1. ssbaldy

    Vivo sausage stuffer

    I bought a 7LB. one through Amazon. I have been so happy with it. I was surprised as to how well it was built; "like a tank' is a good description. I have had no problems with the silicon gasket (use a butter knife to remove it). As per a suggestion, I marked where it bottomed out so that I...
  2. ssbaldy

    1st time using natural casings-Bratwurst

    I 2nd studying Boykjo's tutorial on using hog casings...it was what helped me to understand the why's and wherefore's that led to success the 1st time out. 
  3. ssbaldy

    1st time using natural casings-Bratwurst

    I got my supplies at Michlitch (aka Spokane Spice Company). They were reasonable and very friendly on the phone. Several of the butchers around here use their spice mixes for all of their sausages. You can Google them for the website.
  4. ssbaldy

    1st time using natural casings-Bratwurst

    Well, got em all vacusealed (is that even a word) and in the freezer, except for the bulk, uncased stuff that was left in the stuffer. Thanks Dave for the reminder to mark the raw ones. Using the natural casing I found that it took a little while to learn how to  regulate the size. The 1st few...
  5. ssbaldy

    1st time using natural casings-Bratwurst

    The stuffer came with 10mm,20mm,30mm,40mm tubes. I used the 2nd to smallest, which would be the 20mm. Since the casings are 32-35mm, maybe I should have used the 30mm?
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  8. 1st time using natural casings-Bratwurst

    1st time using natural casings-Bratwurst

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  9. ssbaldy

    1st time using natural casings-Bratwurst

    This is about the 8th or ninth batch of sausage that I have made. I started with collagen casings because I thought they were easier, and didn't want the hassle of dealing with a natural product. After having to peel most of the casings, I decided it was time to try it as my favorite is...
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  14. ssbaldy

    Rib problem

    I have found what works for me is to not wrap them in foil (couldn't seem to get them closed tight enough) but put them in a foil pan with some apple juice and cover tightly with foil after smoking 3-4 hours. I can then continue cooking them in the MES or the house oven at 225 degrees. After...
  15. ssbaldy

    Is this stuffer any good?

    First use this weekend Boning out chicken thighs Chicken Thighs for italian breakfast and beef (pork also used) in German sausage German sausage stuffing Used a cordless drill to retract the piston. I can understand why they make 2 speed stuffers German Sausage in both sizes. I...
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