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Really? Wegman's regular price in this area was $1.29 for a several years...up until late last summer, IIRC....then jumped to $1.79 with the oinker virus crisis....now back down to $1.49 regular everyday price. =Martin=

I have no idea....gas ALWAYS costs me the same...I put in $30 at a time. :)

This is what I use...works great.

Lookin' good! ~Martin :cool:

Hot dogs are the true test of a great sausagemaker, IMHO...they're one of the most difficult sausages to make really well and consistently....one of the secrets is removing as much connective tissue as possible. Adapted from Charcuterie by Ruhlman and Polcyn. All-Beef Franks 1 Kilo Beef...

Use a calculated amount of salt and allow enough time for the salt and cure to equalize well. 7 days per inch of total thickness usually works well. 2% salt seems to suit most folks. Once you get the salt % dialed in to your personal preference, you won't need to rinse or soak or fuss in any...

I have some of the following with lids. It'll easily hold 20 pounds and there are other sizes but I rarely make more than 10 lbs. at a time. http://www.webstaurantstore.com/white-carlisle-1063102-storplus-food-storage-box-18-x-12-x-6/700181206WH.html ~Martin

I agree, fat and myosin coupled with proper mixing defines sausage for the most part. I do mix by "hand" but I use a lug and spoonula (no hand ache). I don't usually make huge batches because I don't like to keep sausage in the freezer very long. ~Martin

Great info guys! Thanks! I ain't fired-up the 14.5 incher yet, but when I do....... ~Martin :cool:

Looks real good Jerome!!!! ~Martin :cool:

Hey!!!! Love me some Yakatori!!! Sure does look like you nailed it!!!! ~Martin :cool:

I have two Smokin-It electric smokers...the Model 1 and the Model 4...excellent smokers that are built like a tank...an uncommon value!!!! ~Martin :cool:

Nice!!!! Sure looks good!!! ~Martin :)

Wow! Looks good and happy birthday to Mom!!!! ~Martin :cool:

Sounds good! ~Martin :)

Sure, the idea is nothing new. Love me some smoked bluefish pâté, smoked salmon galantine, smoked pork rillettes, smoked rabbit terrine and the like. The possibilities are nearly endless. ~Martin

That's a nice looking loaf!!!! :)

Wow!!! That is nice!!! Love it!! :)

Yep, what Bob said..."side pork"...."side meat"..."pork belly"...it's all the same! Have fun! :cool:

The calculator can be used for either a dry cure or a brine cure via equilibrium brining...explained here.....http://tvwbb.com/showthread.php?17621-equilibrium-brining&p=349089&viewfull=1#post349089 HTH ~Martin