Question for you guys.
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Grimpuppy I use a razor blade on mine first, then soap it down with Dawn and use a green scrub pad with hot water. Finally I use the ceramic top polish with my slow speed buffer. Work great.
johnsbrewhouse We use a razor blade for initial clean, then use a scrubber made for glass stove top. I think it is easier to clean than our old one with elements.
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This is good information to know. Thanks ND Mike and Dr_Pain for researching this.
On a general note, I think a sausage or stick that is mixed fresh, stuffed, and smoked will have a quality edge over a mixture that is mixed and frozen, then thawed and stuffed later. But still good to know it is an option should you run low on casings or have some other issue during the course of making sausage.
Paul
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This is good information to know. Thanks ND Mike and Dr_Pain for researching this.
On a general note, I think a sausage or stick that is mixed fresh, stuffed, and smoked will have a quality edge over a mixture that is mixed and frozen, then thawed and stuffed later. But still good to know it is an option should you run low on casings or have some other issue during the course of making sausage.
processhead I would agree with you on that. I’m sure there is definitely a little bit of degradation of flavor.
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This is good information to know. Thanks ND Mike and Dr_Pain for researching this.
On a general note, I think a sausage or stick that is mixed fresh, stuffed, and smoked will have a quality edge over a mixture that is mixed and frozen, then thawed and stuffed later. But still good to know it is an option should you run low on casings or have some other issue during the course of making sausage.
processhead I think this is always true, when we make our deer sausage we always fry up patties for burgers to sample, they never seem to taste that good again although it might have something to do with all the hard work of getting to that point.
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YUMMY!!! What size casing are those ND Mike ? I like the 19mm but it does not fit well on my 19mm horn so I was thinking of bumping to 21mm
Dr_Pain sorry I didn’t catch this right away. They are 19 mm casings.
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ND Mike said in Question for you guys.:
Dr_Pain sorry I didn’t catch this right away. They are 19 mm casings.
Thanks! That is the size I prefer. The datum casings are just too tight to slide on the 19mm horn. I have to go with 10mm horn and can’t really add cheese
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ND Mike said in Question for you guys.:
Dr_Pain sorry I didn’t catch this right away. They are 19 mm casings.
Thanks! That is the size I prefer. The datum casings are just too tight to slide on the 19mm horn. I have to go with 10mm horn and can’t really add cheese
Dr_Pain yep…I was using the wrong horn too. It was a bit big and I couldn’t get much casing on. That was my own fault as I had the correct small one I just wasn’t paying attention.
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Dr_Pain yep…I was using the wrong horn too. It was a bit big and I couldn’t get much casing on. That was my own fault as I had the correct small one I just wasn’t paying attention.
ND Mike Thanks for sharing this. At some point, I think we all run out of time on a project. Nice to know there is a workable solution that still leads to a good product.
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ND Mike Thanks for sharing this. At some point, I think we all run out of time on a project. Nice to know there is a workable solution that still leads to a good product.
wdaly no problem. I’m just glad it worked out as well as it did!
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