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Recent content by nomorenicksleft
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salmonclubber is right, you need something like this:
http://cgi.ebay.com/ws/eBayISAPI.dll...m=350283881165
Though, it might not be strictly necessary. Just take the plate and knife off, but leave the screw and ring on (along with the stuffing tube, of course). The problem with that is on mine...
We've only been here a week and a half, we're not even close to being completely unpacked. But things are going well, and my new job is enjoyable.
There is a Gander Mountain here in Lubbock, and I've never been to one until just a week ago. I remember someone here mentioning that they have meat...
I like making this, even if it's hardly sausage at all. The more I read about how it's made (let alone every new recall for E. coli), the better the idea of making my own seems.
I've gotten good results. It crumbles well (especially when cooked straight from the grinder), but it also firms up...
Dan, I end up making meat loaf pretty often when it's my turn to cook. (It's one of the few meals I know how to do...) And just mixing spices in with ground meat never seems to go very well for me. It's never even. So when I asked in a previous thread, and people talked about grinding it in, I...
But the last try was a trial run, and I was... if not embarrassed, then at least not so proud of it.
This is mild italian, uncased. About 3 pounds. I used this recipe (and not entirely happy with it):
http://www.foodnetwork.com/recipes/e...ipe/index.html
First off, I don't blame the recipe...
My first batch was made with a 10lb pork butt. The recipe called for 3 lbs (I weighed carefully on a decent scale), and this is where I think the problem occurred.
10 lbs of pork cube is rather large, and I had it in gallon ziplocs for the freezer. It takes 2 of them, almost 3. So, as I'm...
I've been reading about sausage making off and on for months now, whatever google might show me for whichever keywords sprang to mind for 20 minutes when work was slow or our baby was quiet.
I've seen some recipes for both of these, but really don't go into any of the finer details. Are these...
I've found a recipe I think I like, I have all the ingredients. I now have a small digital scale that I got for $20, so that I can measure out the pork to the recipe better. I'm mostly set.
I've already ground chuck at this point, so I have some idea of what it's like, how difficult cleanup...
PromiseKeeper, I sort of like grinding it myself. I don't even have a butcher's shop nearby, I thought that sort of thing was before my time. Mostly just the big name grocery stores around here.
HogWarden, I've seen pork butt on sale for $1, but with my job loss we canceled the chest freezer we...
But as of Monday I'm unemployed. Keeping in line with our much reduced budget, I can't afford any sausage stuffer tubes, new plates, or any of the rest to make sausage.
However, having my meat grinder and plenty of spare time, I wanted to try it out. So I found some chuck roasts in the freezer...
I spoke too soon, merely looking at pictures that had been taken. My #10 arrived, and this thing has never been mistreated. The amount of rust on any part is negligible, the sort of thing you might see on iron that has been kept inside for decades. Maybe a tiny spot or two here and there, and it...
Yeh, sorry for the confusion. I only meant something commercially available.
And thank you all for the answers.
The super pro chargriller looks interesting... but I'm a little unsure how all this works. If I'm interested (primarily) in making smoked sausages, shouldn't those hang from a...
I have a #10 Enterprise/Chop-Rite hand grinder (someone beat me on ebay for the #22... still frustrated by that). The grinder itself is in good shape, but I'll need to replace the knife and plate (only one with it, too rusted to fix, I think).
For now, I'd just like to grind hamburger meat...