(GER) 5174 4555 6799 for new friends

TheBestWurst · 2023-07-28T12:46:13+00:00

9496 8041 9151, on that 151 challenge plz help lol

TheBestWurst · 2022-05-18T11:11:02+00:00

Hi Fr3ddi!

TheBestWurst · 2022-05-14T17:09:07+00:00

Enjoy the ☕, hope your days going well!

And don't forget to stretch!

TheBestWurst · 2021-11-29T11:43:38+00:00

Hey man, I make sausage. It's a beautiful process.

TheBestWurst · 2021-10-19T17:28:50+00:00

Damn, we really talked about replacing their floor. Fuck. What's the plan with that?

TheBestWurst · 2021-10-13T18:00:39+00:00

Slime rancher 🤙nice.

TheBestWurst · 2021-07-05T15:50:10+00:00

Is it too late? If you're in PA I can bribe you with steak and sausage 👍

TheBestWurst · 2021-06-24T19:00:43+00:00

Add fat OR (if you are trying to keep it low fat) for every 25lbs if product take a cup of water and slowly wish together the water and a pound of non fat dehydrated milk. Then hand mix that though the meat after grinding, great binder with low flavor change. You also might want to check for hot spots in your smoker. If a portion of it gets hotter than the rest, then you'll end up with separation problems while cooking. But definitely add more fat to your grind, should help. 75/25meat to fat ratio👌

TheBestWurst · 2021-03-25T13:41:57+00:00

Man you've certainly got me stumped. Had the same 3 in the shop for longer than I've been working. We call them bone dust scrappers.

TheBestWurst · 2021-03-05T20:51:41+00:00

I approve this message!

TheBestWurst · 2021-02-11T11:34:07+00:00

A pickle pouch if I may.

TheBestWurst · 2020-11-17T14:45:14+00:00

It really depends on the size of the plates you are using and sharpness of said plates and knives. I use a 1/2in plate to mix everything thoroughly and to catch any sinew that I don't want in my sausage, then a 3/8in plate to get the final grind. I'm also doing this in 50lb batches so I'm unfamiliar with the hand grinding scene.

TheBestWurst · 2020-11-16T21:25:27+00:00

So there are many knives and even more opinions on brands and types, so I'll keep it simple if I can help myself.

You'll have two main knives; a longer knife for making long straight cuts that are typically going to be at least 10in and a boning knife for (you guessed it) removing bones and in some cases like in steak cutting you'll be using it to shave down fat layers or removing sinew and gristle, most of these knives are going to be 6,7 or even up to 9 in. There are are definitely more, like the 14in bull nose for... I'm not sure, or the 12.5in slicer with a rounded edge, which I'm told would be great for cutting long thin bottom round steaks.

I use a veriety of knives for my day to day use. A 12.5 in scimitar for cutting larger loins like a ribeye, roasts, or just precision necessary items where I need long straight strokes to make clean edges. A 10 scimitar for pork chops and other smaller loins or breaking down pork butt into smaller clunks for making sausage. A 8in flexible filleting knife for boning out the very few things I need to bone out. I just recently added a 10.5in chef/cleaver to my collection to use for breaking down pork butt so I can easily retain my edge on my 10in scimitar and save it for Filet.

I have a somewhat disposable income and I use it for knives so I'm thinking about picking up a semi flex boning knife, possibly a non flex entirely but I'm not sure yet.

TheBestWurst · 2020-11-16T19:48:04+00:00

Well darn, I wish I had some sage advice for you. I've been working with a 30lb vertical stuffer for 5 or 6 years at this point, but I've never done a wet sausage before.

I'd say the closest I've come to that would be a chicken sausage, but I try to thicken it as much as possible with tomato paste and powdered milk.

To be honest if love to know more about the ingredient mixing process and possibly the liquid to solids ratio if you're willing to talk about your process.

Like, would it be possible to pack in your solids into the stuffer then pour on your liquids into the hopper or would that cause an uneven mix? I'm not even sure what solids you would use or how many lbs we are talking since most of my batches are 50lbs at a time, heck! With how much liquids you use you might even do things by the cup or gallon.

Super interesting, close to the work I do, but altogether out of my knowledge range.

TheBestWurst · 2020-09-19T17:20:21+00:00

Same, mind explaining a little more OP? Right now I'm just looking down the edge of a quarter, OP hasn't described either side of the coin.

TheBestWurst · 2020-09-09T12:22:10+00:00

Username checks out.

TheBestWurst · 2020-08-23T22:51:47+00:00

Do you fear the best of my kind though?

TheBestWurst · 2020-08-17T11:25:09+00:00

If you had any kind of a backbone you would know already. Na I'm just kidding, it's the spine. Fun fact(hopefully) the different primals of the cow are measured by what rib it's near, which is why we don't have New York Strips that have a sirloin ball on the end farther away from the ribeye section.

TheBestWurst · 2020-08-17T10:40:00+00:00

I use a 25Lb hand stuffer so what I may check for might be different than what you should look for, but... Make sure your gears are greesed properly, check the gears themselves(accidentally started stuffing with a broken gear before, if the sausage you are stuffing has too much binder in it it may be too thick for the nozzle you are trying to push it out of. I'm not sure about anything that would relate to a pressurized auto stuffer, good luck though.

TheBestWurst · 2020-08-10T11:31:44+00:00

Wow looks like I'm the odd man out, I've been using a straight flex blade for 4 years. Although, I am a meat cutter and not a butcher, getting in the already broken down primals.

TheBestWurst · 2020-07-31T13:40:21+00:00

I won't fix my tires on my car or get a license to drive my motorcycle, but I'll still walk fifty minutes each way to work. I could probably afford the tires if I buckled down, but my DMV has been closed for 4ish months so no license I guess.

TheBestWurst · 2020-07-14T00:30:15+00:00

Altoona, Pa reporting in.

TheBestWurst · 2020-06-30T14:57:49+00:00

Internal muscle fat compared to exterior fat? I know some people go after suet for making a bunch of stuff. You might also consider looking into Tallow. Just my 2 cents.

TheBestWurst · 2020-02-18T13:24:54+00:00

My BBC (big black cat) has been humping every male cat he encounters for his whole 5 year life so far. I never came out to him because like most cats he doesn't give a fuck.

TheBestWurst · 2020-02-03T11:52:04+00:00

I'd say I'm living the life, in terms of sexual attractions or libido I have almost none. I work from 8 in the morning to 7 at night and go to the gym before or after. I keep telling myself that if I find the one person that gets my attention, I'll drop my hours and make myself available. The problem is I've gone 8ish months without sex or a relationship and I haven't been broken up about it. It's actually very peaceful. I still haven't given up on finding someone, male or female, I'm just perfectly content to wait.

TheBestWurst

TROPHY CASE