Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. I

    Fresh fig pizza

    I was in San Francisco at a French restaurant and they served thin pizza bread with a good french blue cheese , figs, prosciutto and tossed arugula. Delicious!
  2. I

    LEM Promo Code??

    How hard is it to do a search on "LEM Promo Code"? My search yields "Welcome10" why don't you try that?
  3. I

    civil engineering a salami drying chamber

    You also need to control humidity otherwise you would have case hardening issues where the outside of the sausage get so dry that it prevents the middle from drying. Plenty of people just go on CL for an old refrigerator, cut a hole in the side for wiring, add a humidifier and fan inside to keep...
  4. I

    Advice on what Grinder to purchase

    Off topic, but I would love to get a motorized stuffer, but the SO is already complaining about all my grown up toys....at least the ones she knows about. I hide a meat curing cabinet and Berkel slicer in the office. Back on topic, OP should consider a separate stuffer for making sausages.
  5. I

    Advice on what Grinder to purchase

    I own a LEM #12 and when I cut pork butt into strips for grinding the machine makes quick work of 30 lbs of meat in a little over 5 minutes. Would have bought a #22 but that would have been major overkill. I also don't double grind. The wider opening may be easier to feed for double grind.
View older results
Top Bottom
Back
Clicky