Bragging Board

@bmartin1000 with sheep casings it didn’t turn with stuffing, but it was still easier for me to gently push it and hardly skip a beat turning the stuffing handle. It was by far the fastest I have ever stuffed sheep casings by a long shot. With 40mm hog casings wow it just takes off and as fast as I can turn the handle and control the tightness of the casings it completely keeps up. I have never stuffed as quickly as I did these two batches.

@mrobisr said in St-Valentin’s Day: What special cooking did you do, I’ll go first!: @dr_pain Wow somehow I missed this, great job! Thank you sir!!

@dennyo said in Bacons done: @john-belvedere John, what slicer do you have that you can slice bacon the whole width in one motion? I just finished my 2nd batch of 25ish pounds of bacon and I have to cut them in half. 50 pounds of bacon in the last 5 weeks and I only have 5 pounds for my self lol. DannyO, sport it took so long to get back on your question. I do the same thing Papa Sop does. I remove the plastic guard and hand feed being REAL careful. The slicer I have is the Walton’s 10” slicer.

@kyle That is a good deal, my wife sold her last machine to my sister for $4,500 and that was a deal. Most of the time when she wants a new one we trade the old one in. They are just like used cars, low ball you on what the old one is worth.

I’ve contemplated posting mine to BAT. I’ve been monitoring Classic.com and cargurus to watch current market trends on my TJ. It really is wild to see values have doubled in the past two years. Glad to see that you’ve pursued and have made a dream of yours a reality. I’ve got my sights set on a small tail-dragger and a pilot license someday!

@270wsm Congratulations on everything to both of you. You both have great helpers to get the job done. Yes, that Spanish Red Wine helps just about everything.

@gus4416 I make about 40lbs a year or every other year depending how much I give away or how often we have brats. I put some jalapenos in some of the jars before I can them to add some heat.

@garry-tarpley no I’ve tried lol, but luckily most of its alddis cheese (1.79 a 1/2# and sell it for $5). I do get a discount buying my habanero and horseradish if I buy the block even if it’s only 50 cents… it helps

@bubba_mcnabb That’s a whole lotta sausage you got there & good looking too. You also have a fine helper too & perhaps a taster.

Good looking ride, should do you for a while.

@glen yes sir! Lol

@herbcofood said in SOUS VIDE: @twilliams Yes, I seared it in the cast iron 1 minute on ALL sides. I usually use the gas grill that has a searing burner on it, but my yard is shambles right now do to a patio extension. Pics are needed of the patio, Please! Before, during and after.

Recipe: @YooperDog Processing: @Pivodog

@lewis-green That’s what my sliced VB looks like, but never thought about casing it. I use pork trimmings that are pretty fatty and I have a batch of venison bacon on the to do list and with a good bit belly trim in the freezer that I need to use, I think that will be a good match.

@bocephus a delicious fish when smoked or blackened!

@gwg8541 Thanks for the thumbs up.

@macsinsac Did you pull the skin back, rub the spices and then put the skin back over the thighs?

@lance over 250lbs . WOW nice job