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    How Cold Outside....

    Minus 23c here is Alberta, thanks for reminding me there are warmer places on the planet.👍🥶😄 Corey
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    Non fat dried milk

    I used to use just the regular non fat milk for binding, worked fine. I did see the video about the 2 types of milk, not sold on it. I have since been more aware of protein extraction and that seems to have done me way better than the milk powder. I generally use about 1.5 to 1.7 percent salt...
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    Loosy Goosy. First time summer sausage mishap

    I assume you are using fibrous casing, if so, you can pack them super tight. I grab the stuffing horn and casing and let the meat fill almost till I can't hold it. When you get the amount you want just give the sausage 2 twists and trap the pressure in the case. Don't be afraid, you won't blow...
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    Slab bacon...

    I just finished 10 lbs of bacon a few weeks ago and left it unsliced. Im gonna have to give this a try for sure👍 Corey
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    Beef tongue

    A buddy of mine used to wet brine cow tongue, it would come out tasting like pork. Had a real tough skin you have to peal off All in all it was quite good. Seemed like a lot of work for the amount you would get. Corey
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    Man vs Meat Slicer

    I did a number on my thumb a while back while cleaning my slicer. Cut through the nail like it was butter and right to the bone. Ordered cut proof gloves the next day Corey
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    Is too much sodium erythrobate dangerous?

    I don't really know about the saftey issue but i have to ask why you used an accellerator? Belly needs to sit for up to 2 weeks to cure fully. Accellerator is used so you can smoke the same day as cure. More info needed Corey
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    Pulled Pork a little dry - overcooked?

    Thirdeye nailed it, if this hasn't been said already. Too lazy to read the whole thread 😉. Pork shoulder has lots of different density and fat content. Some gets super tender, the odd area gets tough. Corey
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    Do you use toppings on your chili?

    Just a little bit of ground habanero cheddar on top and a couple slices of garlic toast here. Corey
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    New Stuffer Conundrum

    I have a small 7 lb motorized and even though you need to keep loading it, the fact that your not having to crank the handle, even larger batches (20 lbs) go pretty quick. IMO a motorized 5 lb unit would be head and shoulder better than a crank. Guess it depends what your budget is, the extra...
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    Toggle switch

    Just make sure any switch you get will handle at least 15 amps @110 v. Corey
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    Looking for pops recipe

    I have taken the advice of many on here and done my salt in terms of percentage of meat weight. This way I can make any recipe and never have an issue with over salting. You just need to experiment initially with you salt preferences and just lock down the percentage by weight and you will...
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    Transporting Starter Culture

    Definitely going to keep the forum up on how this progresses. Im in the process of installing a grease trap on my large wash sink so the sausage making is on hold for a week or so. I figured I better get a trap sooner than later because I have a septic tank and don't want any grease getting in...
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    Transporting Starter Culture

    Bit of an update, I had some time after work today so I went over to get my starter culture. They actually package all the cultures they sell in an insulated bubble wrap package with a cold pack inside, similar to the sports ones you twist and pop and they get cold. I was pretty impressed...
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    Transporting Starter Culture

    Thanks! Good info. 👍 Corey
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    Transporting Starter Culture

    One other question is I may, i am gonna have to do this sausage on a long weekend as I work all week. I can grind and stuff, get things fementing on the first day, then 24hrs later hopefully smoke/cook. Hypothetically if the fermentation pushes me past a reasonable time to cook on the second...
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    Transporting Starter Culture

    Unfortunately the selection Halfords has is limited. They have the mondostart stuff so Im gonna go with mondostart classic, says its good for rapid acidification. Im planning on starting with summer sausage, so just a 24hr ferment. I picked up some ph strips so hopefully that gives me an idea...
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    Transporting Starter Culture

    I have decided to dive into fermentation of sausage because of the poor luck I had with encapsulated citric acid. My question is, I will be driving about an hr to pick up the culture at the supplier. It says they keep it frozen, should I be bringing a small cooler with ice packs to keep it...
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    what went wrong?!

    Agreed, if you made them as fresh (no cure) or with cure makes a lot of difference how cook them. Fresh sausage with natural hog casing doesn't like low and slow. It makes the casing chewy and rubbery, then you mentioned dry out, that may have been the icing on the cake. Dried out rubbery...
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    New ph meter added to collection

    i bought myself a cheap ph meter but it doesn't come with any cal fluid or cleaning /storing fluid. They sell all that stuff on Amazon but not sure about the procedures. When you get into all the cleaning/storage of the probes I would be interested it the process of that. Corey
Great deal on LEM Grinders!
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