What did everyone cook today?
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I would gladly take it if we can work out the logistics , Glen. After I clean them up and get them working right, I try to find good homes for them.
processhead Thanks processhead, My only requirement is that it be picked up in Wichita.
Do you have any reason to come here in a month or 2? -
calldoctoday catfish
Tex_77 OK, Catfish it is then. I am sure it was delicious. I am going to do up some fried chicken I think tonight now. It is all your fault!
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gChart said in What did everyone cook today?:
Yeah, nice Enterprise! (I’ve got one too). Salami looks great.
Thanks.
Another hobby of mine is restoring and using old equipment.
Here are before and after pictures of that stuffer.I also added the “torque amplifier” to replace the OEM crank.
processhead I would love to take on a project like that & put that sweet baby to good use too, but I am no where near Kansas now & don’t see getting any assignments there anytime soon, unfortunately. That is beautiful work!
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Or Texas either, but I think that is Wichita Falls.
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Tex_77 OK, Catfish it is then. I am sure it was delicious. I am going to do up some fried chicken I think tonight now. It is all your fault!
calldoctoday You should really try the Chicken on the Run Marinade and the Chicken on the Run Breading on fried chicken, it is awesome!
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calldoctoday You should really try the Chicken on the Run Marinade and the Chicken on the Run Breading on fried chicken, it is awesome!
Tex_77 Yes, I am definitely going to have to try that. I have been using Hoovers, bumped up a notch, for a long time now, if I am not just doing my own straight up like I will have to do today. However, next order, I am going to try some of that Chicken Running.
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For today I will just have to do my buttermilk with hotsauce & herbs in the Five Minute Marinator, over & over again with my own wheat & Corn Flour mix & spices.
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I have an Enterprise that is in about the same condition as the before photo but no stuffer tube
I have no means anymore of restoring it
If anyone wants to pick it up I will give it away
Wichita Ks.glen Loving all the help and the horsetrading. It keeps everyone busy and somewhat out of trouble. Keep it up.
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For today I will just have to do my buttermilk with hotsauce & herbs in the Five Minute Marinator, over & over again with my own wheat & Corn Flour mix & spices.
calldoctoday I didn’t catch what you were marinating. Sounds like a good old chicken marinate. But who knows.
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calldoctoday I didn’t catch what you were marinating. Sounds like a good old chicken marinate. But who knows.
zbigjeff That’s about it, a good old fashioned fried chicken marinate.
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processhead Thanks processhead, My only requirement is that it be picked up in Wichita.
Do you have any reason to come here in a month or 2?glen said in What did everyone cook today?:
processhead Thanks processhead, My only requirement is that it be picked up in Wichita.
Do you have any reason to come here in a month or 2?glen said in What did everyone cook today?:
processhead Thanks processhead, My only requirement is that it be picked up in Wichita.
Do you have any reason to come here in a month or 2?Glen, I can’t honestly say I can make it to Wichita in that time Window. I have a son living in Manhattan. I can check with him and see if he gets down that way. Might be able to work something out. If you find another taker for your stuffer, feel free to pass it on. Thanks for the offer.
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glen said in What did everyone cook today?:
processhead Thanks processhead, My only requirement is that it be picked up in Wichita.
Do you have any reason to come here in a month or 2?glen said in What did everyone cook today?:
processhead Thanks processhead, My only requirement is that it be picked up in Wichita.
Do you have any reason to come here in a month or 2?Glen, I can’t honestly say I can make it to Wichita in that time Window. I have a son living in Manhattan. I can check with him and see if he gets down that way. Might be able to work something out. If you find another taker for your stuffer, feel free to pass it on. Thanks for the offer.
processhead I will keep you in the loop
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gChart said in What did everyone cook today?:
Yeah, nice Enterprise! (I’ve got one too). Salami looks great.
Thanks.
Another hobby of mine is restoring and using old equipment.
Here are before and after pictures of that stuffer.I also added the “torque amplifier” to replace the OEM crank.
processhead some 40 + years ago I worked in a butcher shop and used one like it they work very well
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These stuffers work fine for home processing, but they have a couple limitations. 1) Cast iron is strong but brittle. Don’t drop it on the floor or something will crack. 2) Keep it clean. Rinse in hot water, dry and oil immediately with food grade oil or it will rust. 3) Sometimes there will be meat blow by past the piston. I turned a tight fitting plastic disk to use under the cast iron piston to work as a seal. 4) If you are stuffing small diameter casing , you need the extended crank handle for extra leverage or it will kick your butt.
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Yup, that blow back is why I decided to retire mine this year. I tried buying one of the plastic “gasket” discs from eBay but it didn’t really help. And it’s a bit tiring cleaning and oiling that heavy beast. Super cool though. Mine still has the original stuffing tube, fruit straining basket, and still has some original paint/trim.
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processhead Can you go over what you did to restore that? Im gonna post a picture here in a minute of something I’ve been badly wanting to restore but haven’t really had the time to look into it. We used to have a sandblasting cabinet here but we got tired of fixing it for it to run for another 10 minutes!
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This is an old old slicer that we have had at Walton’s for some time now. I stole it from our service department to use as a backdrop for something that ultimately never happened but I refuse to throw it away. It is a cool piece of history and I have been wanting to clean it up and show it off. Without a sandblaster does anyone have a good way to refinish it? Please don’t say elbow grease, I don’t have the time right now. I was thinking about taking some oven cleaner and spraying it and then let it sit in a plastic bag for a few days to get most of the rust off and then trying to coat it but I don’t feel like the coating will do it justice.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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This is an old old slicer that we have had at Walton’s for some time now. I stole it from our service department to use as a backdrop for something that ultimately never happened but I refuse to throw it away. It is a cool piece of history and I have been wanting to clean it up and show it off. Without a sandblaster does anyone have a good way to refinish it? Please don’t say elbow grease, I don’t have the time right now. I was thinking about taking some oven cleaner and spraying it and then let it sit in a plastic bag for a few days to get most of the rust off and then trying to coat it but I don’t feel like the coating will do it justice.
Jonathon drill and wire wheel.
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This is an old old slicer that we have had at Walton’s for some time now. I stole it from our service department to use as a backdrop for something that ultimately never happened but I refuse to throw it away. It is a cool piece of history and I have been wanting to clean it up and show it off. Without a sandblaster does anyone have a good way to refinish it? Please don’t say elbow grease, I don’t have the time right now. I was thinking about taking some oven cleaner and spraying it and then let it sit in a plastic bag for a few days to get most of the rust off and then trying to coat it but I don’t feel like the coating will do it justice.
Jonathon Do you have a nearby high school that has a shop class or a community college? Often they will take on projects such as your slicer restoration. Might just cost a few links of sausage in return for their service.
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