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Yesterdayi opeoned a store bought pork butt and itappeared to have a texture that seemed grainy not as smooth as most is this normal

I am no longer looking for a champion juicer let me tell you why last week I had eye surgery scheduled Glucoma. I did not know when I would be able to see good enough to make sausage so I cured 10 lb pork butt for thuringer after curing I ground once thru 1/8 plate rather than chill again I...

Why do my recipes call for curing the meat for ss for 3 to 4 days at 38 to 40 deg f and receives on the internet do not mention this step. My receives are 20 yes old from the sm

Last week making hot dogs our processor wouldn't get up to speed I have it quite a long time we had to settle on a double grind. Looking for advice on what to buy to emulsify

When I purchased my smoker approx 20 years ago I used it mainly for hams and bacon after retirement I got interested in sausage, lunchmeat. That's when the trouble started. I could not control temp good enough. i rewired and installed temperature controller‐---a novus n321 works great now I can...

I am a senior citizen and have been smoking meat for 20 years. I use a smokin tex smoker with a 700. Watt element. In cold wx I made an enclosure with 2 inch urethane foam that slips over smoker it has a hole. In the top for vent extension. I find the 700 watt heating element. Plenty for what I...