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Our local Finnish society is having a fundraiser for their building repairs. Being 100% Finn I thought it only appropriate to support their efforts! I just finished (:emoji_laughing:) a 10# batch of Perunamakkara (Potato sausage). These are fully cooked in a water bath and will be quick frozen...

Well, I used a little Christmas $$ to finally upgrade to a chamber sealer. The sucker vacuum performs well on a few packages, but overheats when doing larger runs. I will still use it for larger sous vide items. So far (35 bags) I have been impressed by this Vevor machine. I especially like how...

Today only 25% off everything. No minimum order. Free shipping on $150 plus orders. Promo code is "FLASH 25". My 10# motorized stuffer is on its way!!

I need input on a chunk of bresaola I found in the back of my garage refer. It is not dated but I believe it is 5+ years old! I used the UMAI recipe, enjoyed it, and then forgot about it. It has been vac packed the whole time. I do remember wiping it with vinegar once to get rid of a white...

After finishing up the holiday smoking, I thought I'd post up one of my cooks. Since I saved my Spring Chinook for cold smoking, I picked up 3 fillets of Alaskan Sockeye. Skin, remove brown fat, and eliminate as many bones as possible. Toss in freezer for an hour and then thru coarse plate once...

The shop refrigerator is filling nicely for holiday giveaways. I know it's not all sausage, but this seemed the best place to post. Venison summer sausage, 2 different smoked cheeses, umai lonzino, umai ginger salami, and antelope hot dog farce waiting for the champion juicer tomorrow. Still...

It was time for a small SS batch and I had a new mix to try. I found an un-opened container of TSM summer sausage seasoning that I forgot I had ordered earlier. Rooting around in the freezer I found a bag of cubed top round, and a bag of bacon fat. The combination of these two bags would give...

Realizing we were out of hot dogs, I decided it was time to remedy the situation. I dug around the freezers and ended up with around 13# of mostly beef chuck, and a small amount of fatty pork butt trim. Monday was coarse grinding, seasoning mixing in 5gal bucket with drywall mud paddle, fine...

This post is way overdo. I have gleaned so much information from the incredible sharing minds on this forum. THANK-YOU. My back-round is in the grocery industry. I know my way around a butcher's block. After we purchased a market, I was the relief cutter when my cousin took a vacation. Before my...