JoeB is your 1st edition dust cover white or mustard color?
What's your next Meat Project?
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
RON PARRISH if your not happy with them, give me a call and I’ll take them off your hands.
Sorry to hear about the switch timing on the well. It was raining sideways here that day, so I know you had to be having some fun."You never really die until you end up on the wall at a Cracker Barrel"
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RON PARRISH Regular Contributors Cast Iron Canning Team Orange Power User Veteran Ohio last edited by
GWG8541 They taste great and the kids love them it is just bothering me about the fat out. My wife is telling me I worry too much! Yes the pump was fun . I was pretty much soaked to the skin when I got it done. Wind gust knocked me down once!
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska last edited by
salmonmaster The sticks look real good. I don’t mind overstuffing a bit, but have overcome it at times. Your cheese ratio appears to be spot on.
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska last edited by
RON PARRISH It never fails. Stuff like this always seems to happen right when you’re on the middle of a meat project. Good recovery on your part, despite the weather.
Sticks look real tasty. -
salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
wdaly thanks for the complement!
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
RON PARRISH my wife tells me the same thing, you worry too much. It bugs me when the product comes out good, but it didn’t do what you wanted. You with fat out, me with no wrinkles. I always want to know “why”
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
Denny O swing by, I’ll give you a boat load
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RON PARRISH Regular Contributors Cast Iron Canning Team Orange Power User Veteran Ohio last edited by
wdaly Thank you much sir!
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
GWG8541 We will be a refueling stop on the way to you! Better hope I leave you a few on the plane!
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by processhead
This morning I cranked out 10 lbs of weissewurst. This one is an all-pork product which deviates from the traditional form that includes veal, but currently veal has me priced out of the market.
All-pork weisswurst is still really good!After grinding and mixing in seasonings, the batter goes in the bowl chopper for emulsification.
When chopping is done its on to stuffing and linking. I used hog casing on these.
I poached these in hot water, with a cold water rinse and then rest overnight in the frig for packaging tomorrow.
Paul
- How hard can it be?
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Processhead we love weiswurst! Yours look excellent. I have to admit I’m really jealous of your bowl cutter, one of these days.
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processhead nice work
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
processhead Paul, what is the other port attachment for on your bowl chopper above the Hobart name plate?
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by
Denny O said in What's your next Meat Project?:
processhead Paul, what is the other port attachment for on your bowl chopper above the Hobart name plate?
That is where you can attach a #12 grinder head. Hobart had some other tools you could attach to their equipment as well
Paul
- How hard can it be?
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
processhead I kind of figured that was what it was for.
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
I remember seeing it now.
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processhead
Sounds good to me. Nice set up too! Hobart made some good equipment. -
processhead I’ve seen them come up at auction before they look like they would let forever, is that the case?
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by processhead
WVTim said in What's your next Meat Project?:
processhead I’ve seen them come up at auction before they look like they would let forever, is that the case?
Hobart equipment is all commercial grade and built for professional kitchens and institutional use. Everyone I have seen has been solid. The only disadvantage is none of it is exactly portable. Because of the weight, you really need a cart on wheels or a permanent spot for it because it is so heavy.
They are also built so they can be serviced if something does break or wears out.
With the light service they see from us hobbyists, they would likely outlast most of us.
Paul
- How hard can it be?
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processhead that was the impression I got looking at them. Good to know, if I ever see anything reasonable I will grab it
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