https://www.foxnews.com/food-drink/whiskey-brand-casting-call-pay-100g-hand-model-spokesperson
Speaking of Fistfull.

I wonder if what you experienced is similar to a dust explosion https://www.osha.gov/OshDoc/data_General_Facts/OSHAcombustibledust.html

Perhaps with dry dust and bottom vent closed it created the environment for this. I’m no engineer or safety expert but the hazard you experienced sounds similar.

Coppa I cured, dried to 40% moisture loss, then vacuum sealed for 6 months. Very flavorful.

Also made 25# of Finnochiona, Boar Saucisson Sec, and House Salami last weekend. Sprayed with Mold-600.

First attempt at Pate de Campagne

Very nice setup!

Bacon trimmings ground and mix with lean meat like venison is quite tasty. Helps bind and you get some smoke from the bacon.

Been awhile since I made bacon, so…

processhead I know. Honestly it was the last place I would’ve looked. Dumb luck.

Ozgrams said in New Grinder:

thats awesome… where did you find it ? Mine states it should be here tomorrow via fedex but we will see. @ 77# wondering if they should have put in a lifting eye on top lol

Ozgrams I got it on Bed Bath Beyond with 20% off and free shipping. Came out to $599 I think.

craigrice so true. Next up a mixer.

processhead Specs say 77 pounds.

Yeah. After using the equivalent of a #5 this will be amazing. The size of the head assembly, plates, etc… is definitely making me feel like I should be telling everyone I know to bring me meat to grind.

Finally was able to upgrade my grinder with a Weston #32 Pro. Think I will call it the Butt Muncher!

Jonathon hope you feel better soon.

Ozgrams I too saw the #32 Pro on BBBY with a 20% off coupon and bought it. Will arrive Monday.

Absolutely concur with Joe Hell. Electric for control, and ease of use.

I have to say dry curing and salumi have been my greatest demands from neighbors, friends and family. So much you can do with salt, time and a few ingredients.

Salami looks great! What percentage weight loss did you get?