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  1. Hi from Nova Scotia!

    Hi from Nova Scotia!

    • metzger
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  2. metzger

    Hi from Nova Scotia!

    Good morning, all. Thought I would pop in and introduce myself.  I am based out of Nova Scotia, on the East Coast of Canada.  The main reason I have signed up for this forum, is to simply observe and check out the methods in which people are using to process meat products.  I myself, am a...
  3. E2-Euroboxen.png

    E2-Euroboxen.png

    • metzger
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    • Album: Hi from Nova Scotia!
  4. Kettle.png

    Kettle.png

    • metzger
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    • Album: Hi from Nova Scotia!
  5. Cutter-Blade-Close.png

    Cutter-Blade-Close.png

    • metzger
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    • Album: Hi from Nova Scotia!
  6. Cutter.png

    Cutter.png

    • metzger
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    • Album: Hi from Nova Scotia!
  7. Stuffer-Panel.png

    Stuffer-Panel.png

    • metzger
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    • Album: Hi from Nova Scotia!
  8. Stuffer.png

    Stuffer.png

    • metzger
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    • Album: Hi from Nova Scotia!
  9. metzger

    Smoking venison sausage issues

    The ideal formulation for a venison sausage will be 12lbs Venison, 5.5lbs Lean Pork (Sow Meat is fine in this application) and 2.5lbs Pork Belly Fat.  You can certainly use back fat, however, the fat from the bellies is much softer and gives the sausage a smoother texture.  Back fat, on the...
  10. metzger

    $$$ of Meat

    Late reply, I realize, but thought I would comment anyways.  Up here in Canada, I pay $3.49/KG (Metric is more accurate!!! :P) for boneless necks.  They are okay for smoking, but much better used for marinated Capicola steaks.  Dividing that price by 2.2, I am paying $1.59/lb at a discounted...
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