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Doug, those look delish!
I got the vintage General Model D gear oil changed, added electric motor oil, and sharpened the cutting blade. It has been sitting in my friend's basement for about 7-8 years. She's purring like a kitten now. My plans today are to take her for a drive and grind up...
Btw...my name is Teri. Thank you all for the warm welcomes. I appreciate it as a noob. It took me a few years to break into the ice fishing forums locally. No digs on them, it just took longer. You all have been awesome in such a short time. You rock! 128526
Thanks, tropics for the link. I'm obviously learning the trade and I appreciate any and all constructive information. The vids we're awesome. I grew up a tomboy and I'm not afraid of tools and sandpaper. My grandpop was a carpenter and my dad had me changing oil and lubing cars since I was...
MyOwnIdaho: Thanks!
Rings R Us: I've done caseless summer sausage before, hence the high temp cheese I had on hand. I love it because it melts at a higher temperature and makes for better presentation when you cut into the meat.
I get mine from here...
Foamheart: The entire grinder was in the chest freezer overnight and the meat pieces were on a sheet tray in the same chest freezer for about an hour before grinding so it was near frozen.
I feel I did well on that part.
That's a nice looking hand grinder. That's got to be special that it...
Dan: Thank you for the welcome, the points, and the good/nasty fat suggestion. I know I need to get better at that.
Josie: Yes, I am now a sausage junkie! I'm already scoping out my next adventure. Btw...I am watching your "Making Smoked Kielbasa Sausage" YouTube video and your voice...
uzikaduzi, I'll try sharpening the blade like you suggested and see what happens. I also like your idea of separating the fat and lean. I don't mind spending a bit of extra time if it's going to make the process go more smoothly.
Re: binding: I just kept mixing and mixing by hand until it...
The blade was on properly. It's brand new out of the box so I'm thinking it should be sharp enough. I've tightened it to make sure it's close to the plate. I just don't know what the issue is. Hopefully, I can get the electric grinder going and not have to worry about it. We'll see.
Once...
Since I'm a girl, I thought the "maiden" thing was appropriate if you have a sense of humor but I'm way past maiden status. LOL
Anyway....this is my first attempt at making cased sausage. I chose to use Lee Poli's Ukranian Kielbasa as a foundation but I used 5 lbs of pork shoulder and added 2...
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