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What did everyone cook today?
Bragging Board • • Tex_77

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calldoctoday calldoctoday I just watched as a kid, and, okay, I was a nerd, even in kindergarden. I have several hundred recipes from my past that was not ever written down. I now have them for future generations. Many are just old traditional recipes from New Orleans. It was such a mixing pot. Mexican, Creole, Spanish, Italian, Irish, German, Cuban… this list goes on. If you make it, it won’t be stealing, I just would be honored.
Breakfast Sausage - Slightly Dry
Meat Processing • • SWINPaul

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Finished a 25lb batch of Maple Breakfast Sausage this past Saturday. Flavor was fine when trying it out Sunday morning, but was a tiny bit drier from what I was expecting. The dryness was subtle: I noticed it. My wife didn’t. Curious as to whether I undermixed (by hand), meat to warm when mixing, not enough fat or ??? 20lbs ground pork, 5lbs pork fat trimmings; Coarse grind, then 2nd grind through 1/8 plate. mixed in seasonings and unsalted chicken stock. Stuffed into 24-26mm tubed sheep casing. Thanks in advance. Paul
Walton's Mixer with other grinders
General • mixer • • badfire2625

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The ID of the LEM hub is 2.125. The 3/4 x 6 spline shaft seems to fit perfectly. Saturday our daughter made a mistake mixing the seasonings on a 25 lb batch and we had to double it and it turned the overfull mixer load fine.
Smoker cleaning
General • • PapaSop

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PapaSop I use 50/50 vinegar and water along with a Scotch Brite pad. Scrub the areas and fresh water wipe down. Plastic scraper any rough areas.
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Meat grinder issues
Meat Processing • • kksmokehouse

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Would shipping the grinder head to a machine shop be cost prohibitive? Seems a shame to not get that grinder back in the game.

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