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  1. zachyweezer

    Potato Vs. Corn Starch

    Just thinking back to when I was sharpening kitchen blades pretty frequently. I'd pick up old knives from various places and give them a new edge. The SS ones were far more labor intensive than carbon. I didn't know if grinding plates were comparable.
  2. zachyweezer

    Potato Vs. Corn Starch

    I'm a little intimidated by this, honestly. My plates are stainless steel, and the tutorials I've seen are sharpening carbon.
  3. zachyweezer

    Potato Vs. Corn Starch

    Excellent response. Thank you. I learn so much from you guys.
  4. zachyweezer

    Potato Vs. Corn Starch

    Most of my sausages have a minimum of 30% fat. Should I still give potato starch a shot or stick with milk powder (high temp) for added moisture retention?
  5. zachyweezer

    Whole chicken on an MES

    I've struggled with chicken on the smoker. Could you explain a bit more about your method with the grill, please? Do you spatchcock? I just got a new Weber Kettle and would love to use it to make a juicy bird with crispy skin.
  6. zachyweezer

    Potato Vs. Corn Starch

    Just watched. Can't believe I've been buying the wrong stuff for so long. Although I'm kicking myself for not doing the research, I'm happy that my technique has been decent enough to produce some good sausages with essentially no binder. Can't wait to try out the potato starch. I think I'll do...
  7. zachyweezer

    Potato Vs. Corn Starch

    I've been hearing that the high temp stuff is really the best for sausage making. It makes me wonder if the grocery store offerings have been doing much of anything for me.
  8. zachyweezer

    Potato Vs. Corn Starch

    Thank y'all for the info. How does it stack against NFMP? Is it a more economical option?
  9. zachyweezer

    Potato Vs. Corn Starch

    Wow, strange timing. I just returned from the store with a package of Bob's Red Mill potato starch. The dude from "2 Guys & A Cooler" uses it frequently, so I've been curious. Does anybody have any recommendations on percentages? Thanks.
  10. zachyweezer

    Question about vacuum sealing.

    Thank you!
  11. zachyweezer

    Question about vacuum sealing.

    Got a question for you guys. I made a batch of sausage for a family member last weekend. They turned out great. The bind was nice, as was the color and everything else. As usual, I allowed them to bloom for a couple hours, and then they went onto a wire rack and into the fridge before being...
  12. zachyweezer

    Hot dog redemption

    hope you'll have as much fun as i did!
  13. zachyweezer

    Hot dog redemption

    i'm guessing they told you to increase the water because they suspect you didn't get a good bind? with this recipe, i used a couple of things to help with this. i added non-fat milk powder and finely processed bread crumbs (a practice of the Brits). the milk powder was 2% of total weight, and...
  14. zachyweezer

    Hot dog redemption

    i've yet to try that! i typically do mine in a skillet. i'll warm them up slowly and crank the heat a little at the end for some blister. honestly though, i think they'd hold up fine.
  15. zachyweezer

    Hot dog redemption

    hey there. the cellulose casings are a pleasure to work with. they're super strong for twisting links and a easy to peel off when ready to package. mine are 25mm diameter.
  16. zachyweezer

    Hot dog redemption

    that was my problem exactly. i had the same fat content as you and had also done a triple grind through a 1/8 plate. it was a bit dense, but not in a way that was offensive. i was mostly disappointed at how lean the bite was. it's bizarre considering 30% is usually the sweet spot for most of my...
  17. zachyweezer

    Reheating Pulled Pork

    Absolutely. Make sure to prime your well insulated cooler first with hot water. Might not be the best method if you're going to be holding this meat for hours and hours, but you will be fine for two to three hours.
  18. zachyweezer

    Reheating Pulled Pork

    Here's how we would do it when I catered... Seal meat at peak of freshness in vac seal bags. Reheat in sealed bags via sous vide machine, or simply in simmering hot water. Keep the pork in the bag in a primed cambro or cooler until ready to serve. The meat doesn't leave the bag until it's...
  19. zachyweezer

    Got a hot dog situation...

    To all interested. I just posted a new thread with pics in the sausage forum. Thanks!
  20. zachyweezer

    Hot dog redemption

    I wasted no time in making another small batch. I upped my fat content from 30% to 40% and did only a double grind. Once through a 1/2 inch and then once more through what I believe is a 3mm plate. Before and after... At this point, I chilled in the fridge, added my spices, powdered...
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