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chef jimmyj... i definitely agree with a little bit of great food is better than a lot of crap... if i can get between 10-15% i'll be happy... i need to find the happy medium...
when i asked the guys at the meat department what's the fat to meat ratio in their brats and they can't tell me...
*breathing*
i've decided to just keep the grinder i bought... will probably make something sometime this week... i'll definitely start small... even if it's just grinding beef for burgers
and thanks again for the welcome... great community you guys have here
thanks for the warm welcome and quick replies...
natural casings more forgiving? I would have thought that would have been the other way around. After rinsing natural casings, is there any significant sodium left behind.. I try to lower my salt intake as much as I can
anyone know where...
i would also like to add another question... what is everyone's thought on natural and collagen casings... do people just use the natural ones because their stubborn or is there really that much difference...
have any video of your sausage stuffer in action?
great thread starters by the way couger78... i spent the first hour on the forums oohing and awing at your work
hello from MN...
i've been doing a lot of looking around online the past few weeks and there's way too much information out there... i think it would be nicer to just be able to talk to a few people instead of just reading webpage after webpage...
i'm a novice... i have never ground meat, do...
i just bought the LEM #8 575 watt from Fleet Farm... it's on sale for $88 until the 10th... thought i'd pick it up before the sale ended while i continue to do some research...
when looking for a meat grinder, do i look for watts or horse power?
with all the options out there and price...
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