Dave R For sure…The USDA is a bit outdatted me thinks. I would say their recommendations apply more to big processing facilities than the smaller ‘craft’ producers. If the product is super fresh and has been handled safely I don’t worry as much about ‘proper’ temps. Red meat only! You wont catch me eating chicken that isn’t brought to proper temps. lol.

akdave Whoa! I had a similar incident last week but it didn’t blow apart like that. Mine hit some air and the casing suddenly shot off the stuffer like an 8 foot long party horn! lol

PapaSop As soon as I was done with my last post I ran to the store for Buffalo Trace. Having some now! I also picked up Sazerac Rye and ‘400 Conejos’ Mezcal

Jonathon Was there another thread or topic that addressed glycerine and using a vacuum tumbler?

akdave I better not tell you guys what we charge at the shop for pork

kathy cross Triple Sec for the orange team…whiskey for the blues!

craigrice lol! I went to the store for rib eye and came home with surf & turf! I sure hope they have more tomorrow! I would be all over that pork price too!

stan I’ve tried the sous vide cook on the fresh brats and as you mention they really retain the juices. It works well to precook your sausages so you can just pull from the fridge/freezer and brown them.