I hope the additional 5” in length will not be that much additional resistance. Will let you all know. With the turntable and a large stainless steel bowl I should be able to do almost a whole 25 lb batch with one string of casing
I think everyone will find out it will be hard to go back to work after spending time at home enjoying the things they love to do.
As for me…my gunshop is still open…until I get the order to close. I will continue to wipe down surfaces and do the best I can to keep customers safe.
When this is all over… I’m going on vacation!
@akdave we only use pre tubed natural casings as well so much easier than looking for the end…the little bit more money they are is definitely worth it IMO
Made pizza brats pretty good probably better with cheese, ranch brats, blue ribbon,
@grousecatcher Right? That’s what I was wondering, I am assuming it is in a town but I’d assume part of what makes it sp special is the amazing journey @akdave goes through to get it! I mean, surrounded by some of the most beautiful and wild nature in the world builds up a nice appetite and puts you in a great mood!
A Saxon German tradition I grew up with is Pork
Chops, Pork Roast, Cabbage Roles or Pork Sausage, all smothered in sauerkraut and baked and always served with mashed potatoes or hot German Potato Salad
Think I got it resolved Hydralic shop has food grade O-rings that should work and local machine shop estimates that for $100.00 they can make a spacer plate for stuffing plate and also machine the plate for air bleader valve.
@akdave Yeah you are getting some protein extracting when you are stuffing from the screw for sure. It’s entirely possible that your sticks will be a little dryer but in my opinion that’s a good thing, sticks are a semi-dried product anyway. One thing that dropping phosphates will do for sure is to increase the shelf life of your product! They raise the pH which reduces shelf life at times pretty dramatically! Good luck with the stuffing, cold usually does help a lot!
Was talking to a buddy back in Ohio who makes lots of sausage and he was telling me about a product he uses in all his cased products, It’s called Hawkins Eliminate V, its some kind of liquid vinegar antimicrobial. Anybody had any experience with it??
@processhead said in Waltons Shipping Policy:
The seller can then just drop off at the post office
To make it even more convenient if it is a priority or express mail product they will come to you for the pickup saving the trip to the post office.
@twilliams
Thanks for info as soon as new stuffing tube an casings get here I will try the larger the stuffing tube the better, was brain storming and was wondering if I made up a dual stuffing tube head if it would help on the back pressure problem, saw one somewhere??
@pauliedmondsjr
Thanks for the input. I too tend to tinker a little and have added an extra rack holder on the inside and a shelf on the outside of the unit to hold external temp. gauges. Have never done any cold smoking yet but with all the info from this community will give that a go someday. Thanks again for your thoughts. :clinking_beer_mugs:
@demmerich I actually thought of something like this, using a humdifier and running a hose but unless you can get it to travel in an upward direction the entire way I don’t think it would work. I couldnt set that up (at least without getting totally ridiculous) without drilling a hole in the PK-100, which I was not willing (or allowed) to do.
