December 13, 2018 | #136 |
Tomatovillian™
Join Date: May 2015
Location: wisconsin
Posts: 536
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i actually have a weston and a foodsaver, the foodsaver stays up in the kitchen, for quick vacuuming, and for marinating, it is an older one, i've actually taken it apart a few times for minor repairs when the pump would get weak, a little cleaning and grease, and good as new, it has the 2 button system, hold down vacuum til ready then push seal button with other hand, the weston is pretty much automatic , put bag in and and push button and walk away,can also pulse it to do liquid or fragile things, just pulse it for how much air you want out, then hit seal button. good for not crushing potato chips! lol---tom
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December 15, 2018 | #137 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Quote:
On a side note these vultures at work are going to eat me out of house and home with the dried sausage. They love the stuff. The (((gas))) it creates is off the charts. |
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January 6, 2019 | #138 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
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This looks and sounds like something worth making.
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Rob |
February 6, 2019 | #139 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
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I made a small batch of deer and pork sausage yesterday, smoked it 7 hours on the pellet smoker using Myron Mixon's blend of hickory, oak and peach.
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Rob |
February 6, 2019 | #140 |
Tomatovillian™
Join Date: May 2015
Location: wisconsin
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they look really good! can almost smell them! lol---tom
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February 6, 2019 | #141 |
Tomatovillian™
Join Date: Feb 2006
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Almost as good as Hormel.
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February 6, 2019 | #142 |
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Those are really nice, Rob!
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February 6, 2019 | #143 |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
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Good looking and so nice and even sized, too! Great job on them.
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I'm not a complete idiot, some parts are missing. |
February 7, 2019 | #144 |
Tomatovillian™
Join Date: Jan 2014
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Thanks everyone! It's this smoker that makes it easy.
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Rob |
February 11, 2019 | #145 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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It's Sausagefest Week! Making a lot of Len Poli recipes
I started out today with Lonzino (dry cured pork loin) 8.25# whole pork loin = 2 - 4# Lonzino's (wet weight) Got them curing in vacuum packs for 12 days in the fridge, then 18 days in the "Chamber"... Tomorrows goal... #20 assorted slim Jim's Pics whenever I figure out what's going with Tapatalk... Last edited by pmcgrady; February 11, 2019 at 10:40 PM. |
February 13, 2019 | #146 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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Got a couple Coppa's and 10# of hot slim Jim's going today, pics tomorrow. Sent from my iPad using Tapatalk |
February 13, 2019 | #147 |
Tomatovillian™
Join Date: Aug 2012
Location: Between The Woodlands and Spring, Texas
Posts: 553
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That looks like it's going to be tasty. Looking forward to your pictures.
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Arlie |
February 14, 2019 | #148 |
Tomatovillian™
Join Date: Feb 2006
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Looks good cant wait for pictures.
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February 14, 2019 | #149 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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Always stuffed sausage with a meat grinder...today I used a 10# stuffer...
Big difference! On ease of stuffing, and texture of meat going into the casing! Sent from my iPad using Tapatalk |
February 15, 2019 | #150 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
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I thought the same when I bought a stuffer. It takes longer to clean it than stuff 15lbs.
Where's the pics???? LOL!
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Rob |
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