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The Smoke Ring Forum Index
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  Topic: 10mm Sausage castings

Replies: 5
Views: 4541

PostForum: Smoked Foods   Posted: Dec 21 2006   Subject: 10mm Sausage castings
How do you stuff 10mm casings? I'm going to be using 21mm collagen for beefsticks and I was concerned my stuffing horn was too big..
  Topic: Howdy from Arizona

Replies: 5
Views: 2109

PostForum: Introduce Yourself   Posted: Dec 21 2006   Subject: Howdy from Arizona
OK..It's 28* outside right now here in Arizona. I thought it was a dry heat???

Anyway, new here but not to other smoking boards. Found this one tonite. I have made my own sausage and jerky since I ...
  Topic: Question about stuffers

Replies: 13
Views: 9510

PostForum: Sausage Making   Posted: Dec 21 2006   Subject: Question about stuffers
There's an even cheaper one on ebay:


Good luck and welcome to ...
  Topic: Kitchenaid Sausage Stuffer

Replies: 42
Views: 126417

PostForum: Sausage Making   Posted: Dec 21 2006   Subject: Kitchenaid Sausage Stuffer
I use the KA exclusively. It's what I started out with and haven't graduated to anything else. I have done literally hundreds of pounds of sausage with it. It's slow on stuffing, I will admit to that. ...
  Topic: Can't find Pork Fat!

Replies: 9
Views: 8225

PostForum: Sausage Making   Posted: Dec 21 2006   Subject: Can't find Pork Fat!
Here in Az we have a lot of hispanic type markets that will and do sell pork fat. You might have to go off the beaten path to find one. You can also use salt pork if you don't want to use bacon or jus ...
  Topic: boudain

Replies: 4
Views: 7353

PostForum: Sausage Making   Posted: Dec 21 2006   Subject: boudain
Making boudin without liver is like buying one sock! Laughing

Liver is a MUST! You don't have to use pork. I have used beef and chicken liver before and the results were the same..
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