New canning and meat processing station.

[Worth1]

Originally Posted by loulac

Let me add my pinch of salt.
When you process your meat you will know exactly what you put in it. I recently read in a medical publication that when you eat 50 grammes of processed pork meat every day you mulitiply your risk of colon cancer by 20. I can't believe pork meat is noxious by itself, I strongly suspect the different substances that are added to improve conservation, color, taste etc.

So if my chances of getting colon cancer from pork is 0 then 20 times 0 is still 0 right.
Some of this research I have read up on many times.
One is the nitrates and nitrites and I have a thread here some place on the subject.
Plants are full of them.
The biggest no no when cooking cured meat like bacon is to almost burn it .
This converts the nitrates into nitrosamines which is a cancer causing compound.
Some of that research involved feeding rats the equivalent of what would be for us a ton of it.
No doubt research done by an anti meat person.

Other than the health issues from factory processed meats my biggest two reasons for making my own sausage is flavor and economics.
One I cannot buy the sausage I make at the store.
Two the sausage they sell is over the top expensive.
Take meat scraps and turn it into gold by adding spices and putting it into casings.
This stuff ranges from about $6.00 a pound on up.

Now to the meat processing station.
The darn varnish is almost dry but not quite due to the humidity.
The humidity is killing me.
Why I didn't add Japan drier to the mix is beyond me the darn can is right there.
Worth

[Worth1]

Remember that totally worthless first part I made on the lathe in the lathe research thread?
Last night I realized it wasn't worthless at all.
It is a self centering punch for wood.
Sometimes things just fall in your lap without even trying.
The thing works fantastic.
All four holes were punched and drilled with a 3/8 forsner bit and they all line up perfectly with nothing out of line for 3/8 bolts.
Now I need to get some 3/8 stainless bolts
Worth
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[Worth1]

Okay just about finished.
You can see my trusty mineral oil and the thing on the right holds butchers twine.
All of this done with scraps.
To make the knife rack all I did was plunge cut the center of a 1X4 and run it to the other end then lower the blade agian so you dont cut it in half.
The leftovers of this board was cut in half and used for the mounting brackets.
So the one 1X4X8 made the back splash the knife rack and the mounting brackets.
There was little more than sawdust left over.
Worth
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[Worth1]

18 pound Italian sausage pork run.
Never in my life has it been so easy.
Everything within reach and walking distance the freezer and sink right there.
I love it.
Worth
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[greenthumbomaha]

Simple, clean and beautiful. Timeless too. Now I want to come taste your sausage someday.

- Lisa

[Worth1]

Originally Posted by greenthumbomaha

Simple, clean and beautiful. Timeless too. Now I want to come taste your sausage someday.

- Lisa

Thanks Lisa you are welcome any time.
It was missing something but I just happened to have one on hand.
A bottle opener.
The project completion celebration commences.
Worth
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[loulac]

Only one word comes to my mind when I see the equipment : brilliant. There must have been a butcher or a professional cook among your ancestors who obviously gave you the right genes.
Of course I have some questions to ask :
Will you dep freeze everything or dry some sausage or ham ? how long ?
Do you know where the pig comes from ? Just like chickens there's a tremendous difference between the meat of an industrially raised pig and the meat of an older animal that has run and picked up some of its food in the open air.
When guests sit at your table I'm sure they notice a difference between your production and store products.

[matereater]

Great pics of a job well done !!

[Worth1]

Originally Posted by loulac

Only one word comes to my mind when I see the equipment : brilliant. There must have been a butcher or a professional cook among your ancestors who obviously gave you the right genes.
Of course I have some questions to ask :
Will you dep freeze everything or dry some sausage or ham ? how long ?
Do you know where the pig comes from ? Just like chickens there's a tremendous difference between the meat of an industrially raised pig and the meat of an older animal that has run and picked up some of its food in the open air.
When guests sit at your table I'm sure they notice a difference between your production and store products.

As far as I know there are no butchers or professional cooks in my family.
When I was growing up I loved all things sausage.
But never got to eat very much of it because we didn't make it nor could we afford to buy it.
Even though we raised or own meat.
I was going to say that the pork was just run of the mill pork butt from the store but it isn't.
It is Smith Field brand pork from what I have read and heard they have a lot more concern and control as to how the pork is raised.
The meat says it too.
This stuff will be mixed with my own spices for sweet Italian sausage and put in a freezer that stays at -4 F

I'm not even going to bother putting it in casings I dont think.

Originally Posted by matereater

Great pics of a job well done !!

Thank you Steve.

As for how I do things and have stuff organized there are two ways to do it.
The show way and the practical working way.

I have yet to figure out how to organize my tool chest as to where I like it.
Too many obsolete tools and I dont want to get rid of them.
Who uses a brake spring removing and installing tool anymore with disk brakes.
Piston ring groove cleaner and so on.
Plus I just realized I have 4 hand drills plus the drill press.
One is an old Speedway from the 40's that belonged to my wife's grandfather along with two big old saws made by Montgomery Wards.

When I made the knife rack I used the drill press and back fence I made to drill the pilot holes for screws.

Worth

[Worth1]

After thinking about it I thought how lazy not to make links.
It took no more time than to wash a few dishes.
Something that has bugged me about stuffing casings.
Everyone always says you need help one to guide the casings and one to turn the crank.
I dont get it.
It s easier and better if you do it on your own because you get a feel for when to stop or slow down.
You dont have to tell someone else.
The olive oil is to pour some down the casing and to oil the stuffing tube so it slides on easy.
Worth
Picture of batch one of three.
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[AlittleSalt]

They're looking good. and now I'm hungry

[whistech]

Worth, I agree on stuffing sausage by yourself. For me, the main advantage is being able to control and feel the link while stuffing, a lot less blowouts that way. Since I live by myself, it's the only option I have unless my Grandson is helping make sausage.

[Worth1]

Originally Posted by whistech

Worth, I agree on stuffing sausage by yourself. For me, the main advantage is being able to control and feel the link while stuffing, a lot less blowouts that way. Since I live by myself, it's the only option I have unless my Grandson is helping make sausage.

Arlie there is nothing I hate worse than the dreaded sausage blowout.

Worth

[clkeiper]

Worth, this is just awesome. When I remodeled my kitchen last year I laid it out in a logical (to me at least) pattern. everyone who comes in asks "who designed your kitchen"... well, I did. I put in what I needed for the way I cook/bake and laid it out in the pattern that I use. none of us really know what we want or need until we start using a kitchen. The frustration of a poorly designed kitchen wastes many moment of time getting things done or looking for something. The only thing I can figure out with my original kitchen was some man? who never used a kitchen EVER must have designed it to look good. You did a truly magnificent job putting yours together to suit your needs. well done, Worth.

[coronabarb]

carolyn, I know what you mean. I've lived in houses that husband built where he made all the decisions. I'm only 5'4" and a too-high microwave is the pits. For the house we are building now in Oregon, I had him mark where the counters, sink, island, frig, etc go with chalk. Then, I stood at the sink area and imagined myself doing activities. I figured out where I wanted the stove in relation to the sink and frig, and how much counter space I wanted on each side...where the microwave would go and how high, etc. I have other details in mind that I want to incorporate to make things easier.

Love your layout, Worth. Wish we all lived closer.