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  1. bobrap

    Power Vented!

    Any chance for a link or pix of that design? Down to my last leftover computer fan. :emoji_slight_smile:
  2. bobrap

    Hot sauce using juicer

    Thanks guys. I'll have to look into getting a large screen and maybe the tomato. Was wondering if I don't ferment and just simmer, would I strain the peppers and then run them through the juicer and use the left over liquid from the pan to thin if needed? Appreciate the help.
  3. bobrap

    Hot sauce using juicer

    Hi all. Just acquired a Champion juicer for emulsified meat. I also would like to use it for hot sauce. I don't normally ferment mine and use primarily Cayenne. Would really appreciate if someone could give me a walk through on how to use the juicer. I will be fermenting this years crop of...
  4. bobrap

    Looking for good casings tutorial

    Thanks
  5. bobrap

    Looking for good casings tutorial

    I put the mess I got in a plastic tub. About how much water and salt. (more curious about the salt)
  6. bobrap

    Looking for good casings tutorial

    Just out of curiosity, how do you handle the rest that you don't use?
  7. bobrap

    Looking for good casings tutorial

    Yea, there is a ring. And the biggest tangle I've ever seen. Hope the quality is better than the packaging. I see pre-tubed in my future.
  8. bobrap

    Looking for good casings tutorial

    Just opened my hog casings from Butcher - Packer and had to ask "Where's the instruction sheet?". Can someone please tell me the secret to unraveling that massive ball of casings. Must have spent 30 minutes just to get one length of casing. :emoji_cold_sweat: There's got to be a trick to it or...
  9. bobrap

    Snack sticks schedule

    Thanks for all the help and ideas, guys. Much appreciated.
  10. bobrap

    Snack sticks schedule

    Yes, there is cure #1 in it. So the meat will cure in bulk. My problem is limited time each day. I'm was primarily concerned about the casings. Haven't used collagen before.
  11. bobrap

    Snack sticks schedule

    Gonna try some venison snack sticks this weekend. Plan on grinding and mixing seasoning, then in the fridge overnight. Stuff the next day and again in the fridge overnight (don't have time to smoke and stuff same day). Obviously, smoke on day three. Shouldn't be a problem leaving the stuffed...
  12. bobrap

    Fresh Italian Sausage (Calabrian Style)

    Would love your recipe as well. Just did some hot Italian last week. Thanks.
  13. bobrap

    Poaching Sausage

    I'm getting ready to try my hand at summer sausage. Those that poach, do you vac seal the chubs first or just put them in the bath? Using fibrous casings. Thanks.
  14. bobrap

    GIVEAWAY for Inkbird Wifi Sous vide Cookers ISV-100W

    I'm definitely in since my Joule just gave up the ghost! Plus, since tomorrow is my bday, makes a great gift. :emoji_smile: Thanks.
  15. bobrap

    Diamond Crystal Salt replacement

    Thanks, guys. I find I like the texture of Diamond, plus no additives. Morton kosher is available at less that $3/3lb box, so I guess I'll be switching.
  16. bobrap

    Diamond Crystal Salt replacement

    I'm down to my last 3lb box and there is none to be found. Seems the places that used to carry it have switched to Morton. Just wondering what anyone else is using in place of Diamond. Morton is still available, just always used Diamond.
  17. bobrap

    GIVEAWAY for Inkbird Newest Sous-Vide Vacuum Sealer Machine INK-VS01

    I definitely need a new vac sealer! I'm in.
  18. bobrap

    Masterbuilt Gravity Feed

    So what's the work around?
  19. bobrap

    Masterbuilt Gravity Feed

    Been this way for me since I started using smokers way back when. Just wondered if it's just me.
  20. bobrap

    Masterbuilt Gravity Feed

    Basically, yes. Seems once I use hickory, that's all I smell/taste. No big deal, I guess. I like hickory. :emoji_slight_smile:
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