Sorry Micky this one is due for the chop, I sold my Sako 'cause I couldnt bring myself to cut that down or even put a thread on it. First step will be to remove 6 inches off its barrel and rethread...
Liked On: 11-09-2018, 12:06 PM
I never used to, but the result was a really dense sausage and very "meaty". I use a combination of things and it has evolved a bit over time. Breadcrumbs are a good standby filler, potato starch...
Liked On: 07-09-2018, 11:29 PM
Bill999 Minimum requirements for sausage making. Depends what you want to achieve. if you want to process your own game animals into a final product you will need a mincer ( It makes economic...
Liked On: 07-09-2018, 11:28 PM
As promised I have made a short video of how I link my sausages, https://youtu.be/jvolBWZHZ2c
Liked On: 07-09-2018, 03:08 PM
berg243 You mean bacon like this 85682 That would take another topic
Liked On: 07-09-2018, 03:07 PM
As promised I have made a short video of how I link my sausages, https://youtu.be/jvolBWZHZ2c
Liked On: 07-09-2018, 11:03 AM
I think its also worthwhile to note from his tests that not all chambers and barrels are equal and a load from rifle A should not be used in rifle B without working up.
Liked On: 05-09-2018, 06:26 PM
I think its also worthwhile to note from his tests that not all chambers and barrels are equal and a load from rifle A should not be used in rifle B without working up.
Liked On: 02-09-2018, 09:45 PM
I think its also worthwhile to note from his tests that not all chambers and barrels are equal and a load from rifle A should not be used in rifle B without working up.
Liked On: 02-09-2018, 06:12 PM
I think its also worthwhile to note from his tests that not all chambers and barrels are equal and a load from rifle A should not be used in rifle B without working up.
Liked On: 02-09-2018, 06:07 PM
The bacon was a dry cure ( in a bag ) then cold smoked then hot smoked ( to cook it ) Very simple recipe thats on the interweb or I have a book that deatails a lot of home small goods processing...
Liked On: 28-08-2018, 04:47 PM
Got to and made some Veni / pork sausages to day. Got a bit of some sheep casings to make some "brekfast" style links. I was a bit slack and didnt weigh / estimate how much casings I would need, so...
Liked On: 28-08-2018, 04:46 PM
berg243 You mean bacon like this 85682 That would take another topic
Liked On: 28-08-2018, 04:46 PM
berg243 You mean bacon like this 85682 That would take another topic
Liked On: 27-08-2018, 07:52 PM
Got to and made some Veni / pork sausages to day. Got a bit of some sheep casings to make some "brekfast" style links. I was a bit slack and didnt weigh / estimate how much casings I would need, so...
Liked On: 27-08-2018, 07:49 PM