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OK, a week or thereabouts ago, I ordered some #1 from Amazon, since I am Prime, it was listed as arriving the following day, not uncommon, there's warehouses all over the place right? Well something went awry during the shipment, it went from Warehouse in Western PA, to USPS Western PA, crossed...

I was reading the Marianski book: Home Production of Quality Meats and Sausages and found a section discussion about Nitrites/Nitrates and US Gov't legal limits for PPM amounts based on different products and was surprised to see that for Comminuted products (I had to look this up, it basically...

I am seeing both. Intent is to cure two weeks smoke till145. Chill rapidly partial freeze and slice.

Ok so a bit back I posted on these forums asking what a 'mincer' was and got answers, THANKS! In my search to find a convenient, small quantity, kitchen-ready meat grinder I came across this: Two liter capacity, four cutting blades with the motor on top with two speed momentary buttons...

Three inches of love! Three hours of slow smoke and five minutes of char coming up!

Is a mincer the exact same as a meat grinder? Sorta like U.S. auto hood vs Brit bonnet, or trunk v boot?

Old school charcoal griller, water smoker/griller, smokehouse smoker/meat curer, sausage/salami maker checking in.

Retired Navy, been smoking cured meats since the 80's. I own a smokehouse made from a 40's fridge with cold smoke chamber, digital controls, modified water-smoker/grill, couple of webers.