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Old December 13, 2018   #136
encore
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i actually have a weston and a foodsaver, the foodsaver stays up in the kitchen, for quick vacuuming, and for marinating, it is an older one, i've actually taken it apart a few times for minor repairs when the pump would get weak, a little cleaning and grease, and good as new, it has the 2 button system, hold down vacuum til ready then push seal button with other hand, the weston is pretty much automatic , put bag in and and push button and walk away,can also pulse it to do liquid or fragile things, just pulse it for how much air you want out, then hit seal button. good for not crushing potato chips! lol---tom
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Old December 15, 2018   #137
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Quote:
Originally Posted by encore View Post
i actually have a weston and a foodsaver, the foodsaver stays up in the kitchen, for quick vacuuming, and for marinating, it is an older one, i've actually taken it apart a few times for minor repairs when the pump would get weak, a little cleaning and grease, and good as new, it has the 2 button system, hold down vacuum til ready then push seal button with other hand, the weston is pretty much automatic , put bag in and and push button and walk away,can also pulse it to do liquid or fragile things, just pulse it for how much air you want out, then hit seal button. good for not crushing potato chips! lol---tom
Thanks for the input.
On a side note these vultures at work are going to eat me out of house and home with the dried sausage.
They love the stuff.
The (((gas))) it creates is off the charts.
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Old January 6, 2019   #138
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This looks and sounds like something worth making.

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Old February 6, 2019   #139
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I made a small batch of deer and pork sausage yesterday, smoked it 7 hours on the pellet smoker using Myron Mixon's blend of hickory, oak and peach.


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Old February 6, 2019   #140
encore
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they look really good! can almost smell them! lol---tom
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Old February 6, 2019   #141
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Almost as good as Hormel.
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Old February 6, 2019   #142
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Those are really nice, Rob!
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Old February 6, 2019   #143
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Good looking and so nice and even sized, too! Great job on them.
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Old February 7, 2019   #144
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Thanks everyone! It's this smoker that makes it easy.
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Old February 11, 2019   #145
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It's Sausagefest Week! Making a lot of Len Poli recipes
I started out today with Lonzino (dry cured pork loin)
8.25# whole pork loin = 2 - 4# Lonzino's (wet weight)
Got them curing in vacuum packs for 12 days in the fridge,
then 18 days in the "Chamber"...
Tomorrows goal... #20 assorted slim Jim's

Pics whenever I figure out what's going with Tapatalk...

Last edited by pmcgrady; February 11, 2019 at 10:40 PM.
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Old February 13, 2019   #146
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Got a couple Coppa's and 10# of hot slim Jim's going today, pics tomorrow.




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Old February 13, 2019   #147
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That looks like it's going to be tasty. Looking forward to your pictures.
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Old February 14, 2019   #148
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Looks good cant wait for pictures.
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Old February 14, 2019   #149
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Always stuffed sausage with a meat grinder...today I used a 10# stuffer...
Big difference! On ease of stuffing, and texture of meat going into the casing!




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Old February 15, 2019   #150
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I thought the same when I bought a stuffer. It takes longer to clean it than stuff 15lbs.

Where's the pics???? LOL!
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