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One of these days I will get this stuffer finished. I've been up to my eyeballs in work this last while, and don't exactly see it slowing down any time soon. I've got a meat grinder to wire up and plates for it to sharpen as well. Maybe I'll get around to making some sausages before the snow melts.

I would look very seriously at the smallest Pro-cut grinder based on what you described. They're $12-1300 Canadian and very high quality. Short of finding a used larger unit I don't think you'll do better in your budget. You could contact Accurate Scale Co in Winnipeg. They will ship, and I...

If you're tired of the squirrels I'll trade you for my skunks.....

I had a Nespresso, didn't care for it .. I've tried a number of things, and keep going back to a stovetop Moka pot. They consistently make the best coffee to my taste.

Other thing is the meat. I like a fattier meat myself. Lean ground is too lean. 80/20 is minimum I'd say. If you get beef butchered to order or grind your own I'd say 75/25 is about perfect. I like a little coarser too, say a single grind through a 3/16 or 1/4" plate

Cowboy Kent Rollins on YouTube did a video on Oklahoma Fried onion burgers, my process was largely based off of his. Fine tuning each time it was made

The onions still have PLENTY of moisture after salting. They will brown a lot better if you pre salt though. I've done it both ways and like salting myself. I let them sit for half an hour or so, and then lay out on a bar towel or a piece of cheese cloth and squeeze it. You'll get all the...

I do these quite a bit. Salting the onions is definitely key in my experience. And as mentioned paper thin. I use a Japanese mandolin slicer and cut the onions not much thicker than a business card. Hot cast iron pan works better than a non stick griddle in my experience. Generally Keen's...

What sort of budget are you looking at? I just went through this all myself. Options would vary from small hunter/restaurant grade machines for $4-600, to butcher shop grade units for $1200-2000+. Biro and Pro-Cut are well represented up here for higher end machines. For the mid range units...

With the exception of Old Bay, I make everything myself. A couple thoughts. First off is for most day to day cooking I don't use blends. I'll add each herb or spice individually to taste, adjusting as needed. That helps a lot in dealing with different brands or freshness, which can be a HUGE...

The only other thing that comes to mind is perhaps people are hung up on "nitrites are bad" and overlooking what the replacements are. It's worth remembering a related phenol compound is the fairly toxic glue used to hold plywood together. Obviously they are not the same product but considering...

Thanks for taking the time to post all of that

The cost difference is actually even worse than I had thought with my original comparison. Prague powder #1 from the right place up here can be had for (in Canadian) $5/kg. That's roughly $1.60-1.70 USD per pound. I'm sure similar sources exist everywhere. Add 4x the usage rate and 50x the cost...

I think the "witch hunt" aspect regarding the claims of this product is completely justified as it costs 10-15 times as much as traditional cure AND you have to use 4x as much of it. If someone is marketing a product that costs 50x as much why should people not be somewhat suspicious? That...

That looks super to me!

The best broccoli I've had was fried in a hot wok with a bit of sesame oil

Looks real good to me! I may have to try this instead of getting bone in rib steaks cut next time

I like my French style mashed potatoes.... About half and half potatoes and a mix of butter and cream

All the German delis I've ever been to poached the sausages in a pot full of water. If they are browned it's done in a pan or on a flat top after they're fully cooked. Not boiling is the trick, just the lowest simmer

Favorite would be to use it for pork schnitzel If you are wanting a whole tenderloin I like to marinade in a mix of soy sauce, sesame oil, honey or brown sugar, and garlic. After pulling it out, sprinkle the thing all over with sesame seeds before cooking