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Recommendation on sausage stuffer
Never saw that stuffer before. Looks like a real good one. -
Todays second smoke!! Crown roast with crown-view!!! Final pics!! Yummie!!!
Outstanding Craig!! That crown roast looks out of this world! Oh man, now I'm hungry. Not to try to steal Craigs thread, but I have an answer for BrentCzech. Those are called Atomic Buffalo Turds. ABT's as they're fondly refered to here. They're halved Jalapeño w/ membrane and seeds removed... -
Merry Christmas to our newest OTBS Members
Congratulations to all the new OTBS inductees. Very well deserved by all. Merry Chrismas and have a Happy New Year. -
Smoking Whitefish
Hmmmm. Smoked Whitefish. Personally, I would scale them, myself, but leaving them on shouldn't hurt anything. -
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Please Add or Update Your Location
Some may even be in the Witness Protection Program, who knows.- shortend
- Post #14
- Forum: For New Members
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So There
Great deal there, Rick. That'll make a nice curing/fermenting chamber. Been thinkin' about buildin' one myself, if I can ever get to it. I've been considering an old fridge, but now ya got me thinkin' about a soft drink cooler, if I can find one cheap. Hope, I can find one with cool lizards on...- shortend
- Post #18
- Forum: Sausage Makers
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Homemade Mozzarella, it's so easy! Plenty of Q-view!
Wow Al, your blowin' us away again! That money shot of the mozz with the ripe tomato slices, basil leaves and infused olive oil is incredible! I gotta try that. How do you think raw milk would work for makin' Mozz? My office manager is a dairy farmer, and I can get all the raw milk I want. They...- shortend
- Post #43
- Forum: Cheese Making
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Summer Sausage End Results Would appreciate some feed back please
Turkey Mamma, I think your summer sausage looks pretty darned good. Ya, what the other guys said about holding the heat down a little to keep from getting that fat out. Another possible solution to help, would be to add hanging loops when you tie off the other end of your SS, and "flip 'em"... -
An old dog looking to learn new tricks.
Welcome Pops da butcher! We really enjoy having meat cutters here. Particularly "ole' salty ones", such as yourself. Dems da best kinds. You'll have to get acqainted with our other Pops. Pops6927 to be precise. He's got a few barnicles hangin off of him, too! LOL We love his knowledge... -
Any luck replacing Kitchener 5 lb stuffer gears?
Some time back, when I first started making sausage, I purchased a Kitchner 5 lb stuffer from Northern Tool. While posting and getting answers to my many questions, the concern about the "nylon" gears on the Kitchner came up. I posted that I was sure the LEM replacement gears would fit the...- shortend
- Post #3
- Forum: Slicers, Grinders, Tools, Equipment
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Salt curing our next years Prosciutto hams
Lookin' good Cycletrash. We're watchin' this one with a great deal of interest. I admire the moxie it takes to pull off such an artisian project. Wish you the greatest success, and I'm sure you'll ace it as usual. Not sure what real Prosciutto even tastes like, as I've only had the packaged... -
Suggestions for provolone????
The last batch of cheeses I smoked were with Apple for some and Maple for some. Both were excellent. Todd suggested that I try Peach, which he likes in particular. I tried it on some cheese and screwed it up by way over smoking it and it came out way too strong. I think I let it go for like 6...- shortend
- Post #3
- Forum: Smoked Cheese
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Need some advice on venison sausage
Plj, thanks for the help. Your not at all too late. I'm not making the sausage 'til this weekend. I'm still just soakin' up all the good advice. ShortEnd- shortend
- Post #8
- Forum: Sausage Makers
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Very Interesting Facts to throw around while smoking
Careful what you wish for Jim. I grew up on a farm. We bought a Boar on occasion to breed certain desireable traits into our market hogs. However, we never selected any of our own males to breed back into the herd. A few weeks after farrowing, we vaccinated the new pigs, cut their teeth so they... -
Need some advice on venison sausage
My friend just dropped off the deer meat. He doesn't want much of a gamey taste, so I'm thinking of using about 40% Pork Butt to the mix. Sound about right for what I'm after to you guys? ShortEnd- shortend
- Post #3
- Forum: Sausage Makers
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Cold weather smoking...
I sometimes use one of those aluminum coated insulator wraps made for water heaters that I fitted for one of the WSM's. Works real good. Just cut flaps where I need to get at stuff, like charcoal door etc., and tape back shut when not using. Don't know why one couldn't be cut to adapt to a side...- shortend
- Post #6
- Forum: For New Members
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Frigid Alaska
Holy Moly! -35°! The very sound of that makes my teeth hurt. It can get pretty darned cold around here in January and February, too. But I can't say as I can remember -35°. I've tried to smoke in a gasser when it was well below zero, and had the propane liquify in the tank a time or two...- shortend
- Post #14
- Forum: For New Members
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Prosciutto di Parma.......
Sounds like a bunch of Hui to me too. I think I smell another government study grant here. Man, these clowns are really rakin' us taxpayers over the coals for nothing other than sheer nonsence. Trichinosis? The known number of cases of Trichinosis in the US these days is almost nonexistent... -
TURDUCKEN is a success - lot's of photo's
Al, I just got back from several days away for Thanksgiving ( grandpa cooked everything to the letter of the sacred tradition, of course-I'd like to play with it a bit-but no go) with the family. While I'm gone, you go freakin' nuts! I can hardly get my lower jaw off the keyboard!!! That is so...
