Recent content by trickydick

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  1. trickydick

    Back In The Saddle

    Looks great! Why the rest in the fridge BTW??
  2. trickydick

    Hello from FL

    Thanks! I've been checking out the sausage section already! I can see I wandering into the right spot! I don't think I can edit my profile on my iPad tapatalk app, so ill try and remember to do that when I get home. No spam. Got it. Even the edible stuff. Yech! Maybe there someone...
  3. trickydick

    Sausage Stuffers

    I'm new to sausage making, but knew I would want to get a stuffer. I strongly considered the LEM models. I ended up going with one from Cabela's because it can be motorized for easier one-man operation. I bought the 20# model with motor. Very happy with it. I've not used it very much yet...
  4. trickydick

    Hot Diggity Dogs

    Good work! What kind of casings? Did you emulsify them? The color looks way better than mine. Too many links touching.. Need a real hanging rack system. TD
  5. trickydick

    Making some sausage - Krakowska, Linguica, Extra Hot Italian & Italian Face Melters

    I think I landed in the right place here. Those sausages look amazing! What is your cold smoke source? TD
  6. trickydick

    Hello from FL

    Found this site. Looking to learn more about making homemade sausage of all types, with goal of making salami style sausages someday. Also interested in learning more about cured meats and charcuterie. Use a pellet smoker. Rick
  7. trickydick

    Curing Chamber Build (w/ Cure View)

    Looks great! Any updates? How did your sausages turn out? I've been wanting to build a similar chamber. How do you heat the chamber for the fermentation phase? I have been thinking about maybe using a smaller chamber just for fermentation , and a fridge like you've got for the drying and...
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