PapaSop hmmmm, interesting
Waltons #12 Meat Grinder
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The #12 went on sale today if you’ve been waiting. My #8 Weston Went up in smoke grinding horseradish root so this, for me, was good timing. See if I can torture this one next year. 😈
It's all about the duck fat.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Fat_Bob more power is always better! I don’t recall ever having an issue with to much power, but can recall many where a little bit more power would have been useful.
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Wow! I guess that is a much tougher grind than meat.
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sidpost It’s like putting a 2x2 in your grinder. It very dry and extremely fibrous stuff. It packs in the auger like you wouldn’t believe and I even drip water in while running it.
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I wonder if you would care to share your horseradish recipe…I made some last year in my food processor, never thought to use a grinder.
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Mcjagger Nothing to it. Grind the root into a bowl, pack it into 1/2 pint jars leaving 1/2 to 3/4 headspace. Ad 1/4 tsp. canning salt if you want. Pour White Vinegar over to the top. Wait a couple minutes and top it off again. Keep it in the refrigerator. Do Not process it in hot water bath or pressure can. It will seal but looses all it’s flavor.
I’ve kept it for up to two years like this. That much vinegar nothing can live there not to mention the sulfuric acid in that stuff! LOL
edit: Let it set for a couple weeks before opening. If it starts to dry out just pour more vinegar in it.
It's all about the duck fat.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by YooperDog
Fat_Bob very similar to mine, beats store bought stuff. I have seen one addition, mustard oil. I knew of an old farmer who made the stuff and he added some to his batch and it would clear out your head cold with less than just a tsp. Never tried it myself or looked for the stuff.
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YooperDog That’s interesting. I just planted new stuff so it will be a couple years before I get to try it. I have 7 pints now so that should last me…but it’s taking up room in the beer fridge. Eek!
It's all about the duck fat.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Fat_Bob sounds like you need a bigger beer fridge. It is Christmas season, the season of miracles
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You wouldn’t believe my beer fridge. 1954 Philco and works like a charm! (all steel) Beat up pretty good but runs like a clock. Guy that gave it to me was going to make a smoker out of it! We had an insurance adjuster here after a hail storm a few years ago that saw it and offered me ANY refrigerator I wanted. Told him to go home. lol
It's all about the duck fat.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User Cast Iron last edited by
Fat_Bob Send us a picture
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Chef I’ll try and get to it today…sometime. The silly season has me running in circles right now.
It's all about the duck fat.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Fat_Bob I remember the Phylco brand. Many of those older products were built to survive the apocalypse.
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