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John
the bags are cut 5 1/8 wide and 13 1/4 long when sewn they are 5x13 I can't say how much they weigh exactly cause I have never weighed one about 3 Lbs I think. I get the unbleached muslin cloth at Len's Mill End Store. $3.99 yd which is 36"x 60"
Mudflap
I have gotten bags from Thedford but was looking for something cheaper. I got some Muslin cloth and made my own. As a matter of fact I used them for the first time yesterday and no blowouts they worked good
AK
You could stuff the bags by hand but I would think it would be a pain because they have to be stuffed fairly tight to eliminate any air. If you are just doing a couple you could try it.
I did get 4 yds. of unbleached Muslin at a mill end store. will get 60 bags and the muslin was $15 so .25...
yes I noticed that too. I had some bigger bags that I wasn't using cause they were to big so I cut them in half and got my daughter in-law to stich up the end for me I did notice that all the stitching was on the outside. She did kind of a weave stich and it worked great. I am just thinking that...
I am close to some little Mennonite butcher shops, I think I will try there and see where they get their bags and price them out. If still to expensive then I will go the sewing route. Daughter in-law just got a new fancy sewing machine and is taking a course on how to use everything. some bag...
Any body know where to get the cloth or muslin bags for summer sausage 3 to 4 lbs. I had a whack and am running low. The nearest supplier to me wants a buck bag. Am from Southern Ont. but have a Port Huron address for in States only delivery. Anything in Canada or States would be appreciated I...
this brine is the same as I use for brining chicken except for the cure salt
I injected them very well before putting them in the brine the inside color is great just thought the outside should be a little darker
but if that's the way it is so be it I can live with that
just wondering how...
1 Gal of water
1 cup kosher salt
1 cup brown sugar
1 tsp of # 1 (pink salt) cure per 5 lbs
4 tbsp. of pickling spice
Injected pork with brine then they sat in a pail covered in the mixture for 4 days
First time making some pickled pork butt, (top photo) was wondering if anybody knows why my pork never turned dark pink on the outside like the bottom picture below. Inside looks great but a little disappointed on the outside coloring
I think if you do a fair bit of packing this unit fits the bill as an entry level to industrial packers. If it was to sit around and be used a 2 or 3 times a month it wouldn't be worth the investment the external vac pro would be the ticket. Because we do a lot of packing the savings on the...
I received my Vac Master VP 112 a couple of months ago from Vacuum Sealers Unlimited and have had time to put it to the test. We have our beef and pork custom killed then process it ourselves. We vacuum sealed a lot of our meat only because our sealer couldn't keep up to sealing it all, it...
Suya
I would do some research onthe DBS before you buy. It has a 500 watt heating element which my be a little weak if you smoke outdoors in cold or wind.
The answer is to install a second 500 watt element and add a PID controller...
I was thinking of just letting the sawdust burn away and see what it smelled like, but just do short runs and several trys. If it was OK then I was going to add some cheap meat and chicken legs would be good cause they are cheap, good idea.
some of the poplar has a bit of an odour when milling but most of it dosen't. Not knowing where the lumber comes from could be a problem. I suppose if the sawdust was mixed with a little of the hardwoods that might be OK.
I guess this is going to be a trial and error. I think the best thing to...
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