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Couple questions. Did you cut the stalks in chunks or leave them whole? And did you use an air lock or just burp the jar every day?

Thanks for replying.

Thanks for the suggestion. I'm assuming these have to be kept in the fridge?

It's almost time for the asparagus to pop out of the ground. Does anyone have a good recipe for pickling it that they would like to share?

Thank you.

If using baking soda, does it have to be rinsed off? Also, would this work on canned meat?

I made a batch of your sausage yesterday. Very good. Thank you for sharing the recipe.

Thank you for input, Helps us have an idea what to give our dog. Thanks for sharing your recipe.

We made a batch of your dog food. Our dog seams to really like it. How much do you recommend to giving her? We feed her twice a day. She's 17 and doesn't get a lot of exercise (bad hips) and weighs around 40 pounds. Thanks, Mike

The main reason I rubbed the cure mix in was I didn't get it on nowhere near even. I had a hard time sprinkling it on equal in the bag. Some places it was really heavy and others, pretty thin, and some, none. Hope this didn't mess it up.

Thanks for the advice guys. Well, I done three pieces today. One at 2038g, 5.09g cure, 30.9g salt and 15.29g dark brown sugar. One at 1532g, 3.82g cure, 23.23g salt, 11.49g dark brown sugar and one at 970g, 2.42g cure, 14.71g salt and 9.7g dark brown sugar. I only changed the little one to 1%...

I'm gonna try my hand at making BBB. I'm going with 1.5% salt, .25% cure and .75% brown sugar for one and 1% for another. I'm shooting for a 14 day cure. I would like to add some black pepper and possibly some garlic powder. These pieces will be approximately 3.5 pounds each. Is there any...

Not totally sure, but I would think you could use a larger size plate instead of the 4.5mm plate that comes with it. That is if the plates are interchangeable between the two heads.

I guess what I meant to say is I want to get the basics down first before I start on the more technical stuff. Hope that sounds better. I'm new to the sausage making game. Learning lots from this site. Great place. Thanks.

Thanks, That makes sense.

The wife got me the Lem big bite dual grind for Christmas last year. I've run about 25 lbs. thru it so far and no problems. I haven't had to regrind any yet. I think it works well.

Thanks for the welcome and reply. I'm not much worried about micro parasites, just want to make sure it's safe to eat, lol.

Any chance you could go into more detail? I'm assuming that the readings would be high. Thanks for replying.

If you have an Aldi's near you, they have them.

Just curious as to what IT you finish your baloney at and how you check it. I did a batch yesterday and the temp varied from one end of the casing to the other. The directions said to pull at 158. I inserted the probe straight in the end, about 3 inches. One end would be 158, the other would...