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Which seasoning goes better with ECA?
Meat Processing • • tmeiners82

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YooperDog Thanks YooperDog
Leftover Casings?
General • sausage casings • • Cera Nieto

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I like the idea of vacuum sealing or removing as much air as possible from the casings. I think oxidation from air exposure contributes to the degradation of the casing even when kept cold and salted. I have seen some tubed casing packed submerged in a saturated brine solution, which seems like a good idea. Keeping unused casing clean before repacking should help with extending their shelf life.
Drink of Choice
General • • Tex_77

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I would like to visit with the individuals that dream up the creative names for these whiskys.
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How to untangle casings?
Meat Processing • • Biscuit

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JoeB Trying to stuff with a too large of horn is a guarantee for frustration. I was having problems finding smaller horns for my vintage cast iron stuffer. A coworker with better welding skills than me made a custom horn from stainless tubing and a ordinary washer that worked great for sheep casing snack sticks.
What did everyone cook today?
Bragging Board • • Tex_77

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calldoctoday said in What did everyone cook today?: processhead Let us know how it turns out when you get it done. Also, tell me how that garlic taste on the Salmon. I love garlic, but normally would have thought it might be too strong unless you use elephant garlic or something. The process sure does look good though! We like fresh garlic and use it on salmon all the time. Salmon has enough flavor that the garlic does not over power the fish and you always lose some of the garlic anyway when turning the fish. These salmon fillets did not have skin on one side so I grilled them in the grilling cage. I was kind of bummed when the fish stuck to the cage so badly in spite of coating it with oil. It tasted wonderful, just not a very good presentation while serving. When salmon fillets have the skin on, I usually grill them directly on the grate, skin-side down until the skin separates from the flesh. Then half way through the cooking, get a wide spatula edge between the inner surface of the skin and the fillet. Flip the fish right over on top of the skin and finish the other side. The skin stays behind on the grate and usually you can get the cooked fillets off the grill in one piece.