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I was hoping that other manuals have made it in circulation like Okerman's did here. https://www.smokingmeatforums.com/threads/sausage-and-processed-meat-formulations-by-herbert-w-ockerman-available-free-on-line.117280/

Thank you for your reply. However, I'm looking for a manual meant for commercial production as it's unlikely to be found in ones meant for home production. Also, I don't have the funds to buy on speculation unless I know the proper recipe will be in it. It would most likely be in a commercial...

Thank you for your reply. However, I'm looking for what has been a commercial product not a home recipe that started back in the wars of the 1900s as an alternative for what was very expensive back then, chicken.

Is there other document/manuals like Herbert W Ockerman's Sausage and Processed Meat Formulations? I've been looking for many years now for a recipe for mock chicken loaf that was my favourite sandwich meat since I was a kid back in the 40s-50s and haven't been able to find it. It is still made...

It is nice to see words put into viewing. Starting in about 10 minutes.

Can't fault the typed words as I've been living with and battling this MCI now for 21 yrs since diagnosis. However, thank you again for your reply and I'll be sure to start even lower as I've found the stand mixer warms the meat up faster than I like. I'll have to do it in batches anyway as the...

SmokinEdge Just rereading your posts again because at 81 with Mild Cog. Imp. I usually miss a lot and can pick up on rereading multiple times. You recommended I think I may have confused myself, thinking the mix was after emulsifying the meat and then emulsifying after when you actually had...

It was like that for me until I split the emulsifying into meat first and then fat after. I discovered early on that like many long term makers say, the temp is critical so I stop when the output goes above 40° to get the temps back down again. I'm told I don't have to be that severe with the...

Thank you but it's too early to say that. All I can say is that I've figured out my next step to try but that doesn't mean it will work. My whole life has revolved around trying things until I find what works for any of my endeavours. At least your suggestion to mix the spices in with the salt...

Thank you for your reply again, especially so soon after I posted. Actually, I've had positive outcomes myself using those gel freeze packs held on with velcro tape, quick and easy. In my testing done without and with, I can go a LOT longer before the meat temperature exiting gets above 40°...

Thank you, I've not had much luck grind and emulsifying together as it separates the water when I poach at 165F to internal temp of 155F. I don't have that problem if I grind (3mm) the meat separate, salt and sit the meat overnight and emulsify it followed by adding the fat (4.5mm) and spices...

I'm trying to figure a way to do it with separate meat and fat using a Champion juicer. Would I get emulsified too much if I salt the ground meat and leave overnight and then put through the juicer. Then mix that with the fat and spices and put that through the juicer again?

FWIW, I started bucket growing using 5g pails but now that I've gone to the 17g container, the tomatoes are a LOT bigger. Next winter I'll add a lot of worm compost that I'm doing inside my house using red wigglers. Curious to see if there is much improvement over these last two years.

I wish I could grow outdoors year round but here in London Ontario zone 5 the minus temps would soon make waste of them. Fortunately, I've set up 2 -17g pots inside my patio door and have them lit with LED lighting.

FWIW, I leave the tomatoes out even below 50° as all it does is slow their growth but doesn't hurt the plant. They stay healthy even down to freezing as long as I cover them up for frost when frost is going to happen.

While you haven't asked me, I'd like to chime in based on my years of experience with regards to growing tomatoes in pots. My earliest years growing outside my auto repair shop I used 5g pails but the tomatoes only grew 1 1/4 to 2 inches in diameter. Now when growing them indoors under LED...

I don't use potato starch but I do use powdered milk in wieiners and bologna that I make. Main thing for me is limitation of preservative as much as possible but cutting the salt content to 25 to 50% of recipe amounts really makes a difference for my kidneys. I have a few recipes that I have to...

I don't believe it's actual turkey meat we would consume after cooking a turkey but instead, mechanically removed remnants from the bones plus perhaps other garbage portions not in demand. I use pork loin half for all my sausages wieners and bologna, buying it on sale when it's under $2 a pound.

It has a very unique flavour not replicated by actual chicken meat. I never figured out why they called it mock chicken other than when it first came to market during the war, it was to replace chicken that was scarce and expensive and back then was only made with the cheaper and more available...

I'm curious as to how something like this can be reversed engineered? Would it be possible for a novice like me to do? The two sources I used when I was still able to eat commercial meats were Food Basics and Walmart...