I used to make jerky from whole top rounds of beef and bought this slicer for a little under $300 when I bought it.
I buy whole hog sausage from a small processor that grinds what he sells hot. There's all the difference in the world between ground hot and cold as I have had some he did for a friend that was cooled before it was ground. It is the best breakfast sausage I've tasted.We do breakfast pork sausage every year, LEM brand seasoning. Summer sausage is either old plantation or curleys. Brats vary year to year. Some is a local butcher shop recipe, we’ve used north country seasoning. Usually make some hot Italian style as well. We like hot so we usually add more black/ and red pepper to that. Wife’s parent love the maple sausage recipe we use, I’d have to look at the ingredients. I can’t remember em off the top of my head.
We bought a 12” slicer from waltons a few years ago when we started making our own bacon. Thing is a beast, and heavy as hell. And yeas get the best vac sealer you can. We got a vacmaster 360 which seals 16”bags too. I’d love to buy a chamber style but like you it’s hard to justify spending thousands of dollars for one. And they aren’t the easiest thing to move aroundYup. 1.75 Cabelas grinder. We just have a hand mixer from Cabelas. It doesn’t go to bad.
We don’t have a stuffed because we don’t make sausage links.
This isn’t the press that we have, but it is similar to this and that basic design.VEVOR Burger Commercial Buger Press 55mm/2.15inch and 130mm/5inch, Manual Meat Maker PE Material with Tabletop Fixed Design Forming Processor Machine with 2 Sets of Patties Model, 5inch, White | VEVOR US
Discover VEVOR Burger Commercial Buger Press 55mm/2.15inch and 130mm/5inch, Manual Meat Maker PE Material with Tabletop Fixed Design Forming Processor Machine with 2 Sets of Patties Model, 5inch, White, Food-Grade Material and Large-Capacity Hopper at lowest price, 2days delivery, 30days returns.www.vevor.com
Get a really good vacuum sealer. I have one of the 16” This is still to light weight for doing a lot. It heats up quickly. I’d love a commercial vac chamber but can’t justify that cost.
This taper saves so much time.
I have a 9 tray Excalibur dehydrator. But that thing hasn’t been used in years. I do all my jerky and snack sticks on my pellet grill.
I’d love a slicer some day.
Plus we know T1 is a pole smoker.
We bought a 12” slicer from waltons a few years ago when we started making our own bacon. Thing is a beast, and heavy as hell. And yeas get the best vac sealer you can. We got a vacmaster 360 which seals 16”bags too. I’d love to buy a chamber style but like you it’s hard to justify spending thousands of dollars for one. And they aren’t the easiest thing to move around
@DSSFat bastards
bumpDon’t be jealous just because my feet don’t dangle when I sit on a toilet.
Bump ya on the fukin noggin!bump
@Steve NW WIAny of you ever make pickled sausage or pickled eggs?
please explain.That’s not why they hate you.
Brian Schultz? Wisconsin I think@Steve NW WI
If I remember right he had a killer pickled egg recipe he shared on SH. Or it was Brian from Minnesota (I forgot his username, but if it wasn’t Steve I have Brian’s number I can text him to ask.)
I just know it was one of those two, I just can’t rememember who, all I know is the eggs were killer and the family hates me for eating them.
@Steve NW WI
If I remember right he had a killer pickled egg recipe he shared on SH. Or it was Brian from Minnesota (I forgot his username, but if it wasn’t Steve I have Brian’s number I can text him to ask.)
I just know it was one of those two, I just can’t rememember who, all I know is the eggs were killer and the family hates me for eating them.
Brian Schultz? Wisconsin I think
Brian Schultz? Wisconsin I think
@Deets makes the best pickled eggs Ive ever eated.Any of you ever make pickled sausage or pickled eggs?
Any of you ever make pickled sausage or pickled eggs?