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Brian Schneider said in Meat mixer problem solved!:
Do you guys think this mixer will work well for making sausage. I can buy it for $500 and it only has the dough hook with it. It is a 20qt mixer
You’ll probably be able to buy attachments for it. I’d use a flat beater for sausage.
Kevin0715 said in Waltons 12" Slicer:
Looking to buy this slicer but have seen no reviews. Anyone here try it out yet? I tried searching on YouTube and there wasn’t video of it slicing.
It’s great, slicing a lot of bacon really fast with no problems every week. I recommend that the meat be slightly frozen.
Thank you, Austin! Will check it out tonight.
Tex_77 said in Favorite Ways to prepare Turkeys:
What brand of turkey is everyone buying? Kroger and Butterball both had an 8% injection, Honeysuckle was a 5% injection?
I like Jaindl turkey.
Usually, I just leave it in the salt and aroma (pepper, laurel) brine for a night. Then grill it in the roasting pan with broth in it. Basting it from time to time. Checking the temperature until it became 170F. Then rest - turkey and me with wine.
Simple, fast, and healthy lunch with my mom today.
TexLaw I made a test batch the other day using Monk Fruit Sweetener instead of sugar and it turned out great. The drawback is that it is pretty expensive stuff. I made an “Irish Coffee” ice cream. Standard Coffee Ice Cream recipe with a touch of whiskey! Alcohol is also said to aid in a creamy texture.
I’ve finally made it, ate half of it instantly. Thank you for that post. Chimney Sweep indeed.
Yeah, I would recommend going up to 24 hours at 134°F in a sous vide container for a rare tender roast. Spices and herbs I love to add: Thyme, Paprika, Cayenne, Pepper, Oregano, Mustard, Garlic, Parsely, Cajun spices, Fajita spices. The roast is then seared in a hot cast-iron pan for 1 minute on each side to get a nice caramelized crust.
Sirloin with chuck, or just chuck 
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3 Fonteinen Hommage. Cherry and raspberry goodness! 
ribs!