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  1. torp3t3d0

    Tubesteak Tuesday

    Never made any, but want to try….blender to emulsifying? I don’t understand that step. Can you explain?
  2. torp3t3d0

    cost of making smoked sausage

    I don't make my smoked sausage to save money but to capture the flavors I want and the fun of doing it!!!
  3. torp3t3d0

    Uncured pork belly

    do it all the time...depending on location..."Fat Back" is cheeper and does the same
  4. torp3t3d0

    AC Legg

    That's what I use (but I do mine in 5lb batches as that what my stuffer holds and my mixer will handle...20lbs of butts=4 five pound batches
  5. torp3t3d0

    AC Legg

    My dad and I have use their product for years...I use 4 tablespoons per 5 lbs of pork
  6. torp3t3d0

    Polish Sausage in 9 hrs.

    Is there any chance e of getting your recipe....Have been lookin but can't find one I really like....your picture is the texture I like....would love to have the recipe
  7. torp3t3d0

    Beef Smoked Sausage (Hillshire Farm)

    does anyone have a recipe that comes close to the last of these sausages?
  8. torp3t3d0

    Bacon: hang vs flat

    Tried to hang mine when I started. Bought all the rigs to make it happen. Did not like the looks when hung as they stretch out. So I lay flat. And love the results
  9. torp3t3d0

    Closing Casings

    I just twist the link three times in one direction and then with the next link I twist the link three times in the opposite direction...this equates with each link twisted six times....never had a failure in four years making link sausage.....
  10. torp3t3d0

    Breakfast Links~ Foamheart

    I think I'll get some sheep casing from Syracuse Casting and try them in that........
  11. torp3t3d0

    Breakfast Links~ Foamheart

    Do you use collagen or sheep casing to stuff.....if collagen, what method do you use to get the length?.....I have been using collagen and using a sharp knife to get the length....
  12. torp3t3d0

    sausage temps.

    When I have to bring the sausage to 155 degs, I bring it home in a 165 deg water bath.....
  13. torp3t3d0

    Calculations (and my other newb questions)

    Your knife is in backward....made the same mistake a few days ago...switched it and all was ok
  14. torp3t3d0

    Calculations (and my other newb questions)

    Thanks fellow sausage guy....none meant
  15. torp3t3d0

    Calculations (and my other newb questions)

  16. torp3t3d0

    Calculations (and my other newb questions)

    Been making sausage a long while as did my dad......never once got this “anal” around a precise ratio of fat to lean.....just used the fact that is on the butt.....and in over thirty years of sharing the sausage have had no complaints of the sausage being “dry”...... I mean nothing personal...
  17. torp3t3d0

    7.5 pound belly from Costco I put cure on last night

    Made some “slap yo momma” bacon using molasses......turned out really well....had to slow fry due to the amount of sugar which causes it to burn at too high a heat....
  18. torp3t3d0

    Bacon Drippings ?

    My mom always saved them, hence so do I....have found though that drippings saved from doing bacon in the oven have an amount of water in them and thus splatter when used to fry...dripping from fried bacon do not have that issue....nothing better than butter beans and corn done with bacon drippings
  19. torp3t3d0

    Ref; Silicone Molds

    Took my first try to make breakfast sausage....used 21mm collagen casings....made a long rope, sit them to 4in sausages with my kitchen shears, frogs them on cookie sheets for about an hour then vacuum sealed them...worked great and am planning on doing more.
  20. torp3t3d0

    Church sausage

    Any idea of the recipe.....have had trouble finding a good brat to make
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