Grimpuppy Hot beef, it’s been awhile . Looks great
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processhead But, what about Clara Belle
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calldoctoday not Walton’s if that’s what you mean lol but they real should. Might be hard to source the anchovies in Kansas
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Tex_77 I zoomed in on the W but I looked up the n number, just to be sure lmao.
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That is a machined step where the bushing rides, not a wear groove. Put it in the lathe at work today, .002 runout. She is pretty true.
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calldoctoday cdavis if you guys are like me, go find a 5 or 6 year old, they seem to know how to do things on computers that I didnt know computers (or phones) could do.
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mrobisr I can’t believe for how hot and dry its been, the cabbage had a ton of water in it. Might be the wettest stuff I have ever shredded.
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bocephus said in Sausage anyone:
I freeze mine before vac seal, it keeps them from getting crushed
That is exactly what I do, I put them in the vacuum bag with a clothes pin on to keep them from drying out until they freeze then I vac and seal. Some commercial operations mist with water, rapid freeze, then vac pack them.
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Dave in AZ That looks & sounds very good. I would like to learn more about it.
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Surg I do 165 in the dehydrator
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nicholls47 Glad for you that she thought it was “awesome”.
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HerbcoFood - Only way to go!
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HerbcoFood - Yeah Man!
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Dave in AZ
Thanks for the recipe, now I’m starving. It’s on my list! -
Russell Rogers that is a beautiful pile of sausage. Congrats 👍
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Deepwoodsbutcher Thanks
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Russell Rogers
Before I came across this list I was and am still using Freebind from Lem. Once my stock depletes I intend to try the Walton’s version. I can’t say if there is any difference because I have always used the Freebind. I can say it does work.
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Meatgistics Community
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