Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
I'm working on it. I'm hoping to convince her to let me get a vac-sealer (I want the ones they sell at Costco) and meat slicer (again like the ones at Costco) and a used fridge/freezer for extra space.
I have the replacement grinder plates on my amazon wishlist, just waiting for the money +...
As far a bigger amounts go, I agree with you on that one; however the wife does not. Once I get it nailed down, then I can start to scale up. I've done 2-5 pound batches of sausages before and I learned that is about the max that my Kitchen Aid grinder/stuffer will handle. (still haven't found...
I like that the recipe doesn't require special ingredients, I'll definitely be giving that a try
I have an AMNS but I can't keep it lit when I put it in the egg. I think that it is an air flow/oxygen problem, it seems to work fine sitting out in the open but when i put it in the Egg it goes out...
I'm not sure that it rises to the level of proposal, it's more at the stupid person asking questions stage. /humor /snark
It will definitely be small batches of no more than a pound or two of meat at a time.
Unfortunately, we lost our 12 year old Toller to cancer just a couple of weeks ago, so...
She doesn't me ordering ingredients on-line in general. She says that we won't be making large enough amounts to justify it.
Believe me, it's better not to pick this particular battle at this time.
I was doing more research and discovered that the main ingredient in extreme sour candies is encapsulated MALIC acid. Has anyone tried using crushed candies in snack sticks? I've heard that it is a huge no-no to add eca in before grinding because it breaks the encapsulation so this method may...
First, thank you for the reply
The pink salt is cure #1. I bought it to make sausage before I moved from Salt Lake. (Shout out to Snyder's Brother meats)
I can definitely get casings at bi-mart
I think I can jury rig a hot plate to run at 170ish.
Doing some more research, it appears that eca...
I want to make some meat stick type sausages but the wife doesn't want me ordering stuff from Amazon so I'm limited to what I can get at the local MegaMart. My sister in law loves the Tillamook brand snack sticks but they are expensive. If I can convince my wife and SiL that I can make snacks...
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.