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  1. Tinner340

    Great strainer!!

    This has to be the best strainer I've owned to deal with fresh casings for small batches. For $16 from amazon you cant go wrong. Sink space, in my house, is a at premium so it sitting above the sink really helps. I also use it to rinse off chubs/sticks with a little warm water after they come...
  2. Tinner340

    Help with shrinkage difference

    Hey everyone, I pulled some summer sausage last night and had a bit of a surprise. I normally use my own recipes but this time, decided to try PS seasonings. The sausage on the right is the #765 honey barbecue and the one on the left is #764 bloody mary mix. They were both processed in the same...
  3. Tinner340

    Finishing summer sausage with saus v ide

    I know this subject has been beat to death on this forum but I have to ask. I'm going to finish my batch of sausage in an S.V. for the first time. Can I just go by the FSIS log tables and finish it at say 152-158*f, in the S.V. and be fine at that?
  4. Tinner340

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  5. Tinner340

    Hello from Montana!

    I'm excited to learn more about the hobby of making sausages.
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