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  1. S

    New Salami slicer

    Packaging the slices on a tray and vacuum sealing them.
  2. S

    New Salami slicer

    It makes incredibly quick work at slicing an entire chub - probably 30-45 seconds each.
  3. S

    New Salami slicer

    I'm switching gears on slicing my salamis- Got a Robot Coupe and several blades to experiment with.. I really like the thinnest one, the 1 mm... Does an awesome job all the way up to 3" chubs. I'm experimenting with storing it pre-sliced and vacuum sealed in the cooler - instead of chubs.
  4. S

    My "Outdoor" Kitchen Tour

    Will have more info on it in upcoming months.
  5. S

    My "Outdoor" Kitchen Tour

    thanks - No I'm not in the restaurant business at all.. but have start up food manufacturing plant being built this spring that will kick off another fun venture!..
  6. S

    First time making sausages!

    Congrats they look great! You sound like you will pick it up great and improve every time.. That's what it's all about.. Who would have ever thought we'd be on the internet talking to strangers about sausage at this point in our lives!? LOL.. Rob
  7. S

    Ash bucket - Galvanized vs hot dipped galvanized?

    Yeah, that's zinc electro-plated, similar to galv in the sense it uses zinc but not dipped or typically called galvanized.
  8. S

    Ash bucket - Galvanized vs hot dipped galvanized?

    To the original question, hot dipped galv and galv are the same thing... All galv is hot dipped except touch ups sprays. which really isn't galvanizing.
  9. S

    Time to get a slicin'

    well there you go! that was fast! I'm going to have to get some of those scissor tongs things. We just uncouthly pick at ours. Time to step it up!
  10. S

    Time to get a slicin'

    Looks awesome ! That will make a nice board for sure .
  11. S

    New Batch this week

    More harvest pics
  12. S

    Sicilian Pistachio and Lemon Salami

    Harvest time!
  13. S

    Just another jalapeño appetizer

    Stuffed pepper boats with blend of cream cheese, cheddar cheese , worcestershire, garlic salt, and Black Forest bacon on top!
  14. S

    New Batch this week

    Board picture from this weekend, my daughter put it all together. 4 varieties shared, the chorizo, Finnochiona, wild boar salami and the cacciatore ..
  15. S

    New Batch this week

    This manganista batch is sinfully good. The taste is perfect to me - cutting it really thin, shaving it almost , then letting it warm up to room temp for 10 min or more - makes the flavor really come out . Trying it too cold isn’t as good.
  16. S

    Ryan's or Quincy's steakhouse Yeast rolls - anyone know the recipe?

    Thank you so much! Will be trying this in a couple of weeks when things settle down! Appreciate you taking the time to share the recipe!
  17. S

    New Batch this week

    The first pic was regular Berkshire pork
  18. S

    New Batch this week

    Look at the mangalista fat content! Too high but it’s sinfully good stuff .
  19. S

    New Batch this week

  20. S

    New Batch this week

    my two smaller curing cabinets have higher air movement so these are done in 7 weeks. I tested the PH in the finish product and it's around 4.96 Interesting that it came up so much and likely explains why it tastes perfect to me and so far, a few friends last night.
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