Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by shyzabrau
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I like your mod. I may have to do something similar so I can get true cold smoking and still use the Bradley biscuit burner if I ever get it to feed correctly...
White or black truffle? What brand?
Do you have a gram scale?
I would start small - 1/4 gram per pound with HALF the meat. Mix. Make a taste patty. Adjust the truffle powder or meat accordingly.
Please report your results - I'm very interested!
Welcome to my second favorite hobby - sausages!
I very rarely have clog situations and I've never pulled out the "bad" fat. (I use a much maligned KitchenAid grinder/stuffer.) I also don't freeze my meat as much as you (if at all) and almost never freeze the grinder parts. Makes me wonder what...
Let me try saying it in a different way - you can't do that. The closest you can come is 45 degrees off of the grain, which still pulls apart with the grain, but on a diagonal. Simple geometry.
If you cut with the grain, then you immediately cut against the grain to make the cube. Every cube...
I understand the benefit of cutting across the grain, and I generally slice steaks that way when I plate the dishes.
But I don't get how it matters (or even how it would work) when you are cubing the meat versus slicing it. Cubing means you are making cuts that are perpendicular to each other...