I had mentioned on a post here that my grandmother ran a catering service in Buffalo. She passed in 96 at 92 years of age. I just ran across her manual meat slicer. It is complete and in perfect working order. I do not plan on using a hand crank meat slicer but what a piece of history. I will put pictures up when I get it back together here at the house.

How about home raised and butchered filets wrapped in home cured and smoked bacon.

My wife is Vietnamese and she cooks the best egg rolls I have ever had

Charles Brown
Huntsville, Alabama
I have been processing sausages, and bacon for 20 years
I have been making my own seasonings and have just recently started purchasing some pre-made seasonings from Walton’s.
I use vertical cabinet smokers, I also have a Traeger and a Komodo Joe which I will use.

TexLaw I remember Mr. Rytek Kutas and his brother. My Grandmother was Polish and ran a catering service in Buffalo, NY. She used to go to his shop to get some of her supplies. I didn’t see him there much but I do have his book as well.

Congratulations to your sons marriage as well and on your event. The scotch is well deserved.

Started out on beer but I am switching to whiskey sours. I just have to get to the point that the ribs are basically done so I dint screw them up.

As a general rule I will use the tubed hog gut casings for fresh sausages and brats as they link better in my opinion. If I have to use fresh collagen I will link, and then tie the links with twine. If you choose not to link Yooper is exactly correct in that you can stuff, cut, and cook. Tying your link twist with twine can be an advantage if your links are not holding. After you firm them in the freezer you can then cut the links and package if that is your goal. Hope this helps.

I would suggest that it is a combination of the two. It is the community for sure, however it should be pointed out that John and Austin are a part of that community as well and I would say the biggest part of the community because of their investment and contributions to these forums not to mention that I have gotten the idea that John is either responsible or has a major role in the creation and development of them. Useful information and a community that cares that helps you. Great job to everyone.

My grinder is showing signs that it is about to kick the bucket. John, can you or Austin give an approximate time frame on when you will have your grinders in stock? I have heard other places that grinders should be available again about 9/20/20. Is that your approximate time frame?

Good gracious almighty what a burger!!! Just think you could take the family out order that burger, cut it into quarters and feed the whole family!! It looks and sounds delicious.

Tex_77 that is some really good looking chicken. You can

calldoctoday it is an omelet made out of what ever I can find that sounds good in the refrigerator!!! LOL

I did start curing about 25 pounds of bacon and we made another 25 pounds of breakfast sausage.

Everyone has had delicious meals. I had a fridge omelet with a little filet, bacon, onion, and provolone. I can’t post a picture because I ate it before I got on here!!!

I am in Huntsville. I was born in Mobile, but raised in Huntsville. Yeah the hole fish head soup thing is not my thing either. I had an old friend that I had invited to dinner when my wife’s family was visiting because he wanted to experience the authentic Vietnamese food. My mother in law made fish head soup and my friend trying to make light of the situation took the fish head and played like it was talking to him. It did not go over very well and my in laws were not amused. It was pretty much a disaster and Ronnie was never allowed to dinner again. When you said fish head soup I laughed. Thank you for bringing the memory back and allowing me to share the laugh.

TexLaw I love it when my wife cooks. I am not a fan of fish sauce in everything, and it took me a while to get used to fish in soup, but that was mostly because of how I ate growing up. Growing up in Alabama means a definite southern cuisine, but nothing like the Asian cuisine or Vietnamese that I am getting now.

calldoctoday Include me in that one! It is not hard to learn something new everyday. I learn something new every time I come here so it is great!