Recent content by boykjo
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Pasta & Scallops
One of my favorite dishes..... :emoji_thumbsup: If it don't work out between you and the wife I'll marry you. What size boat you got.................. :emoji_laughing:- boykjo
- Post #14
- Forum: Non-fish Seafood
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Older, natural casings
My reason to toss 'em wasn't because the casings were bad. It sounded like they weren't properly cared for and left at the bottom of a refrigerator. To find them 2 yrs later and include how long they were on a shelf before being sold it would be better to get some new ones and start fresh. I...- boykjo
- Post #8
- Forum: Food Safety
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Sausage stuffing - or how I got mad and threw a bunch of junk away.....
Congrats with the new addition to the family..... When using a grinder for stuffing, use the kidney plate and keep the meat cold. My cabelas 1 hp grinder actually has a feed screw inside the stuffing tube to help feed the meat. You went the best route getting a dedicated stuffer. Stuffing...- boykjo
- Post #60
- Forum: Slicers, Grinders, Tools, Equipment
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Hanging Snack Sticks and Sausages
You can use rebar. Wrap in foil for easy clean up when your done and the sausage bend isn't so big.- boykjo
- Post #10
- Forum: Masterbuilt Electric Smoker (MES) Owners
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Older, natural casings
I would toss em'. They're about at the end of their life. Even if they are salted they'll probably be tough and chewy. https://www.smokingmeatforums.com/threads/how-to-handle-natural-casings.159729/- boykjo
- Post #2
- Forum: Food Safety
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Kabanosy - Troubleshooting
in the freezer or in the sausage... Fat with freezer burn can look discolored and dry. IMO it wont bind well with meat. and vise versa. Freezer burnt meat wont bind well with good fat. A vacuum sealer is a great way to keep meats fresh for up to 3 yrs in the freezer. -
Kabanosy - Troubleshooting
Curious, did you use the same fat in the second batch used in the first batch. Fat differs from suppliers. I tried different fat suppliers and only use one now. I get high quality uncured fatback and remove the skin. Vacuum seal it immediatley and store for freshness. Also fat storred inproperly... -
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Welcome to the January 2024 Class
Welcome to the OTBS. Oslo Tribal Bellydance School -
I need help with casings
I suggest using high quality casings packed in a salt brine. ( I use butcher and packer) Follow the instructions above how to handle casings. If you want to make the casing as soft as posibble do the par boil to finish. If their still too tough go with cellulose casings and get rid of the casing... -
2023 N. FL Gathering
I've got 10 lb of pork fat I'll be bringing. Good clean solid bricks of fat cut off some fat back. I'll bring the skins too just in case somebody wants to fry some up.
