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I leave the mustard seed whole, but you could crush them if you want to, I just like the look of  those little yellow seeds in my sausage...LOL I have heard of guys toasting them too but I have yet to do that... probably the next batch I make

Yes I have used pork mixed with, I also used 100% pork, I prefer beef with my sticks as they seem less greasy, probably just in my head but hey thats why we learn to make our own...

I use a space heater and that usually works out well I was thinking the same thing Dave!

Normally they ask for your membership card at the check out, but who knows maybe they would have forgotten or a qucik reply of oops I forogt it today would have let you slip through

unfortunately I knew what this is, I used to get yelled at repeatedly for playing with it

Hey JD, look for  threads searching  "buck board Bacon" some guys here make it all the time, I personally havent, that lil slicer gets around! Thanks SB yeah 2 or 3 lbs for one sitting would be expensive!

finally now I can quit doing all this hard work!

there are different types of fiberous casings some have a protein lining meant for making dried sausages, I have also heard that if the casings are older they stick more than newer casings do, but I never had older casings around and have had this problem

Looks Good Dave! I made two batches of sticks one with 80/20 in the plastic tube from the local grocery store, wally world I think, and then the other batch with some ground beef from my butcher which is local grown beef, at the end of the day you could not tell the difference which was which...

well lets look at the 3lbs of 73/27 beef  mixed with 3lbs of venison would cut you down to around 13% fat then add another 1/3 lean meat to that would cut you down to about 8-10% fat ratio

I ran across these things the other day too, like roller said I thought they could be useful

I never heard those names b4, Thanks Martin, now if I can just remember them LOL

couldnt tell you sorry, I'd imagine it would be about the same as a porkbutt

here this one looks pretty good this is a popular dish here around the "Burgh" we have a lot of Polish and Germans around here, and trust me everyone just makes these with rarely an actual  recipe, we just kind of  "make"  them.  around here we pronounce them as "halupki" but are also...

I think that is the one I have and yes it is awesome

technically your ham is ready to eat without any cooking, altho I like my food to be hot, I too re-cook my hams, the 40 to 140 rule really doesnt apply to a fully cured cooked ham Merry Christmas everyone

Merry Christmas !

Merry Christmas Everyone

are we talking about cabbage rolls or something different?

yeah mine seems to work like that it does leave a little tail off of the trailing end, I cut it off after a bit when it gets too big, of course you have to be very careful due to operating it with out the pusher, and when it gets thin I use the pusher with out the slider bed, I start with the...