Tex_77
Thanks for the good stuff this week.
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RE: Meat Matters Sept 22nd to 28th, 2022posted in Blogs
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RE: What's your next Meat Project?posted in Meat Processing
Denny O
We like the 32-35mm size when we butcher hogs and make sausage. We have always used hanks when doing it but the tubed ones would probably be easier especially for your first time and if you’re not going to make about 125 lbs it would be easier to save the rest of the casing. What size do you plan on using and how much are you going to make? -
RE: 50 Lb Sausage Stufferposted in Equipment
These folks have never failed me when I needed a seal or bearing without a part #. I have called them and gave them the measurements of the item and they either had it or could get it.
https://www.purvisindustries.com/
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RE: 29sep22 Marianski publishes new book, 1001 greatest sausage recipesposted in General
Dave in AZ that will be a good one to have in the library.
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RE: What's your next Meat Project?posted in Meat Processing
Denny O I use natural casing all the time. Usually tubed and it’s so easy. Just watch the fill pressure so they are firm but not hard. Be ready to tie up the leakers, it’s going to occur. Go for it!
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RE: Meatgistics rewardsposted in General
PapaSop I have a similar product. Works great you will get a lot of use out of it
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RE: 29sep22 Marianski publishes new book, 1001 greatest sausage recipesposted in General
Nice. Be a good start for a recipe collection.