That is the same make of stuffer as mine.
Don't know who really makes them. |
China
|
[QUOTE=Rajun Gardener;727021]China[/QUOTE]
Yeah but who in China what is their name.:lol: The quality of the machining and fabrication is excellent. |
10# of hot sticks
[IMG]https://uploads.tapatalk-cdn.com/20190215/8efd590905f4c3fa179ab9fb3df63851.jpg[/IMG] 20# of Midwest brats (50% pork butt, 50% venison) [IMG]https://uploads.tapatalk-cdn.com/20190215/52a7cc18bd3897ae4aedbe0419e0d337.jpg[/IMG] [IMG]https://uploads.tapatalk-cdn.com/20190215/4537ad7ebceeb728ecdd484faf77af27.jpg[/IMG] Sent from my iPhone using Tapatalk |
Looks fantastic.:yes:
|
Thanks! We just fried up a few test patties when we cleaned out the stuffer, it's really good!
That stuffer has a sticker on it that says Kitchener. A couple of the guys just left to pick up a 200# of pork. It's going to be a busy weekend. |
Awesome job on that sausage but I really wanna see the cured stuff. I have plans to build a chamber soon/sometime soon.
You also need to try my fresh sausage recipe, everyone loves it and since I started measuring by the gram it's consistent. PM me if you want it and I'll send you the excel calculator I made, you only have to add the meat and fat weight and it calculates how much of each ingredient to add. |
I'm doing a couple different beef or pork salami this weekend, large chunks of fat, it's going to be excellent!
|
[QUOTE=Rajun Gardener;727056]Awesome job on that sausage but I really wanna see the cured stuff. I have plans to build a chamber soon/sometime soon.
You also need to try my fresh sausage recipe, everyone loves it and since I started measuring by the gram it's consistent. PM me if you want it and I'll send you the excel calculator I made, you only have to add the meat and fat weight and it calculates how much of each ingredient to add.[/QUOTE] My oldest, built an old school chamber from an old refrigerator, it has worked well... But checkout the $199 controller at sausagemaker. Plug your cheap $50 humidifier and a cheap de humidifier, refrigerator and a heat source into it, and you can control it thru an app, if both of them have Internet... You can adjust humidity and temperature from Japan to a refrigerator in the USA... How great is that? |
[QUOTE=Rajun Gardener;727056]Awesome job on that sausage but I really wanna see the cured stuff. I have plans to build a chamber soon/sometime soon.
You also need to try my fresh sausage recipe, everyone loves it and since I started measuring by the gram it's consistent. PM me if you want it and I'll send you the excel calculator I made, you only have to add the meat and fat weight and it calculates how much of each ingredient to add.[/QUOTE] It's going to be awhile on the cured...Lonzino's are 2 cures at 7-9 days each then stuffed and dried/aged for another couple weeks Coppa's are even longer I won't even attempt a Proschutto (spelling) 18 months of aging to figure out if you screwed up... |
Pmcgrady, congratulations on the new stuffer. They do make life so much easier and your sausage looks wonderful!
|
Great looking sausage is true! Both you and rajun got some really good looking and even sausages there!!
|
Here's on for Rajun
No gator meat around here! [IMG]https://uploads.tapatalk-cdn.com/20190217/977eb3ef5f3578811a61b7c584e441ae.jpg[/IMG] Sent from my iPad using Tapatalk |
170# summer sausage ready for the smokehouse (60% beef 40% pork)
[IMG]https://uploads.tapatalk-cdn.com/20190219/2a6f3d0d53ba90856cab25539a230378.jpg[/IMG] [IMG]https://uploads.tapatalk-cdn.com/20190219/1c645c15040b8dedf82c5c7fb0f8a533.jpg[/IMG] [IMG]https://uploads.tapatalk-cdn.com/20190219/5300a13ee6aacc628c666ecfd7ab6d15.jpg[/IMG] [IMG]https://uploads.tapatalk-cdn.com/20190219/e45319fc37c7b87fc33068680622a01f.jpg[/IMG] 17# of all pork Soppressata [IMG]https://uploads.tapatalk-cdn.com/20190219/b1965465d1eea7e17dba009d49f3da19.jpg[/IMG] Sent from my iPhone using Tapatalk |
Wow,I envy you the pork Soppressata !!! All the sausages look good, but that pork looks great!
|
All times are GMT -4. The time now is 08:16 PM. |
★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2022 Commerce Holdings, LLC ★