General

That really helped. Came out perfect. Thanks all

I want all your recipes ROFL!!! (but not in catering quantities)

Those with the kids and or playsets will appreciate this life hack. Picked these up at I think it was AutoZone for cheap but they make great drink/beer holders. And they can be moved around easily. [image: 1634594071377-0e218e57-d7d8-4906-ac23-2eba1215d278.jpeg]

@wdaly said in QUESTION: How do you handle the leftover mince in the stuffer???: @dr_pain I’ve taken a smaller stuffing tube, covered it in plastic wrap and used that to push the mince out of the original tube. Works pretty well with something you already have on hand. I have done this as well. As you said it does work great!

@jonathon said in Aprons are here: @Dr_Pain Must be related som way far back in our ancestory. I don’t know too much about it but I do know that I am a descendent from someone who was Hung in the Hudson Bay for Mutiny! My family was part of the pioneering efforts in a region about 100 miles directly south of the James bay (at the tip of Hudson Bay). I would not be surprised at all that we are related. Not sure how many generations back but can’t be too far since we are both awesome tall dark and handsome fellows ROFL!

@herbcofood The LD50, which is the level that 50% of people would die, is 1600 to 1900 mg. That’s a lot. I don’t use pink salt, I want to control my salt content. I use potassium nitrate and have been for 50 years. The recommended level in sausage is less than 1600 mg per kilogram of meat.

@craigrice works good on an electric stove, I get better results with my towers and propane.

The necrothreads are rising!!! (good info though)

@dr_pain I just buy it like that from the grocery store, the ones I get are the exact same size as your traditional hard salami. We don’t eat it often but boy howdy when we do, WE DO!

@cdavis thanks! I’m sure he will be watching over me. I was with him the last time he shot a deer with that gun! It was back in 1990 or 1991. After that he came along for just to be with family and eat sandwiches…lol!

@jonathon the only down side would be, that I would be fatter than a Show Dog, like am not pushing it anyways.

personally I don’t like the taste of lime so other than a taste I would probably not make any

Ok sounds great thank you

Looking forward to your recipe but hunger may drive me to do a batch of terriaki sticks while waiting

@jonathon I am hoping for a good deer season next month to top off our freezer. Might pick up some burger as I am running a little low on that. I have a chest and upright.

@holysmoke if you were closer I might think about it. I’m sure shipping would be too much and I would be better off buying new. I just got hosed on a used one I found on ebay. Used buy it now and then find out he doesn’t have it. Now I have to wait and see how long it takes to get my money back. It was only a few months old and used 4 times for $1300. I just found a lead on another used one only a few months old. Waiting to hear back from the guy on pricing.

@johng5 said in Minnesota colleges offering meat cutting programs in an attempt to offset labor shortages: @dr_pain Only a semester-long. You could rent a dorm room!!! HAHAHA! The income of a meat processor could never touch what I make today, so I am stuck day dreaming of a different world of responsibilities

@craigrice said in Blackberry Pepper: made into a BBQ sauce would be good OOOOooooo now that is a great idea!

I use my Android phone all the time with the Livestream and never had that issue.

@yooperdog said in Any cheesemaking hobbyist amongst you?: @dr_pain my foray has been into making mozzarella Mozzarella is so rewarding. Citric acid and 30 minutes of actual work and bam you have a product