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I've got a lot to learn (pic heavy)
The way to learn how to stuff sausage is the same way to get to Carnegie Hall...practice, practice practice. Looks good for a first attempt. -
parachuting
A man is going parachute jumping for the first time. They get up to altitude and open the door. He jumps out, counts to ten and pulls the rip cord. Nothing happens. He pulls the emergency cord. Nothing happens. All of a sudden he sees another guy shooting up past him. So he yells to him... -
Too much Sage....how to fix
Like I always say, dilution is the solution to pollution. Add more meat. -
Breakfast links
Congratulations on some good looking links. You're a brave man using those small casing for your first time making links. They can be tricky and tend to blow out. -
Bad news, Good news. .
Talk about making lemonade when the world gives you lemons.- pmorton62
- Post #2
- Forum: General Discussion
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To All You Sausage Makers
Don't tell me that...tell that to my wife. -
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In Ohio they are just getting planting most stuff. Our strawberry season runs about 3 short weeks in June.- pmorton62
- Post #17
- Forum: Blowing Smoke Around the Smoker.
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Post you dinner tonight
Rib steaks done a perfect medium rare over charcoal. With sweet potatoes, green beans and corn.- pmorton62
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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Post you dinner tonight
- pmorton62
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- Comments: 0
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20160516_182632.jpg
- pmorton62
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- Album: Post you dinner tonight
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Reverse Sear
My brother does all his meats sous vide and reverse sears them, and they are all wonderful.- pmorton62
- Post #9
- Forum: General Discussion
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Water stuffer
Do a search on Youtube for "Kirby Cannon" and you will see why I made a water powered stuffer. -
Bacon, Ascobic Acid, and Nitrosamines
The stomach and a low temp skillet are completely different environments than a hot skillet. These reactions require a certain minimum temperature (actually kinetic energy) to proceed. Cooking bacon at lower temperatures is not going to produce nitrosamines. And the stomach certainly isn't...- pmorton62
- Post #10
- Forum: Hot Smoked Bacon
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Sausage Stuffers
I have a home made water powered stuffer. Just made my first run last night. 6 pounds of sausage into 3 casings in less than 30 minutes. And that included some hiccups along the way.- pmorton62
- Post #46
- Forum: Slicers, Grinders, Tools, Equipment
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What's your occupation?
I've been a chemist for almost 31 years, the last 26+ for the City of Lorain, Ohio where I am the Chief Chemist (translate chief cook and bottle washer) for the water pollution control plants in the city. The pay isn't great and there are always talks of lay offs, but at least my position is...- pmorton62
- Post #1,749
- Forum: General Discussion Sticky
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Wanted to share a little video...
Great production...very watchable.- pmorton62
- Post #16
- Forum: Electric Smokers
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How did you come up with your screen name?
My name is Phil Morton and I was born in 1962. Can't get any simpler than that I suppose.- pmorton62
- Post #2,074
- Forum: For New Members
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pork picnic roast
I made a batch of brats a couple of weeks ago with picnic hams and they turned out great. Virtually the same fat content.- pmorton62
- Post #6
- Forum: Meat Selection and Processing
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New to smoking meat in Ohio
Hi. My name is Phil and I am planning on building an electric smoker. I currently have a Brinkmann charcoal grill (don't even talk to me about grilling with gas). I just finished building a water-powered sausage stuffer and would like to start making some smoked sausages. I live in north...
