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So for me. It's not the best. After all the ads they put out trashing the competition. They are just liars in the end.
Mine drops.
I did my first cook a rotisserie porn loin roast. On a weber kettle with no lid on. I never went more than 25 feet from the gateway and my router was 16 feet from...
I rehydrated because it was the first time I had ever used them for sausage. I didn't want them to suck the moisture out of my sausage. I have used them in other cooking and always rehydrate them.
Thats how I normally do it. Add a little water or stock until it looks about right.
You can also soak them in more liquid than needed then scoop them out after a few minutes.
I have never used the minced before. I normally soak them for a minute before using in cooking. But I was unsure if that was necessary since sausage has fat and liquid.
The powder I normally use is stuff I dehydrate myself. I get a ton of garlic and chop it up small and put in the dehydrator...
I am out of garlic powder. If I use this stuff, can I put it directly in or do I have to hydrate it or do anything special to it before?
The sausage will have cure in it.
Any advice?
Thanks.
You think I might be able to change the first kidney plate to a 10mm?
I think the kidney plate that comes with it is the only option. If I remember correctly it has a larger diameter center hole than my other plates.
It has a weird setup. It goes plate (kidney), knife, then final grind...
Do you have the original dual grind or the newer one?
If you have the newer one are you able to use a plate other than the kidney plate for your first grind?
I'm going to order some. I just went to the butchers pantry.
Prices are pretty good too. I normally just buy from my local store, the only place around here that sells stuff is sportsman's warehouse.
I do not internet much, I suck at it. But I like that website, they had a much better price...
I have read very conflicting views on pre-tubed casings.
My hands have been having problems. Two weeks ago I was diagnosed with carpal tunnel. So until that gets resolved I am having a hell of a time with casings.
Does anyone who has used the pre-tubes have any input? Do they work or not...
I'm going to try to make the small diameter curl pepperoni.
I have read that they use a certain type of casing to get it to do that.
Does anyone know anything about making the little curling pepperonis? Or should I make my standard and just stuff it in small casings?
Thanks
The Crisco worked pretty good. Thanks.
It's weird the grey junk is just now showing up. I normally look through my grind to make sure nothing weird got through like sinew or anything and I have never seen it before.
Does it mean it's time to replace parts maybe?
Thanks again for the help.
I was allowed to turn the crank once my cousin was "promoted" to mixer.
Before that I just got to watch. It wasn't to long after that he got an electric grinder.