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  1. W

    Sausage Makers grinder plate and knife sharpening system ? thoughts?

    Has anyone used the Sausage Makers grinder plate and knife sharpening system ? Thoughts ?
  2. W

    4 1/2in casing

    I have a request from a family member to make elk salami in 4 1/2 in. casings. What would be the best way to stuff them. Ideas please.
  3. W

    ECA/fermento

    A recipe I am wanting to try calls for 11/2 cups fermento. How much ECA would that equate too?
  4. W

    ECA/fermento question

    A recipe I am wanting to try calls for 11/2 cups fermento. How much ECA would that equate too?
  5. W

    The art of making fermented sausages

    I just finished reading Marianski's book. Wow, now trying to get my head wrapped around all the info.
  6. W

    root cellar

    Another question, I have a 12'x12' root cellar for my garden vegies. This morning 11/27/20 the temp is 43 degrees with a RH of 41%. If I wrap in brown paper will this work for drying sausages?
  7. W

    making a dry sausage with a semi dry recipe

    After reading about AJ's dry salami I am wondering if I can modify my favorite semi dry 10lb recipe which calls for 11/2 cups dry buttermilk and 2 tsp cure#1 to 1tsp cure#1 + 1tsp cure# then drying chamber till it achieves necessary weight loss?
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