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6th December 2015, 10:37 AM
#11
Dribble Master
Originally Posted by
Stropp
How hard was it to light 😎
Baddaboom.....
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6th December 2015 10:37 AM
# ADS
Circuit advertisement
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6th December 2015, 03:09 PM
#12
Patrol Guru
thanks outback, what a great idea. in the 80's I worked in a small goods factory and our filler unit (sausage filler machine) was worth $100 000 back then. It could weigh every individual sausage as it came out and there was no air inside the skin. it was an impressive bit of kit. good to see something that can be used at home.
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6th December 2015, 08:07 PM
#13
Originally Posted by
blocko05
thanks outback, what a great idea. in the 80's I worked in a small goods factory and our filler unit (sausage filler machine) was worth $100 000 back then. It could weigh every individual sausage as it came out and there was no air inside the skin. it was an impressive bit of kit. good to see something that can be used at home.
Based on experience the Kenwood sausage unit, though filled the casings it tends to pulp any course ground meat further. This is not great if you need the texture of the course meat, i.e. the Cotechino boiled sausage as it supposed to be course.
Same with the boerewor sausage.
Apparently for those in Adelaide there is a butcher who makes good S. African boerewor sausage. This is base on some S Africans I know. Trouble is the butcher is in the northern suburbs.
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8th December 2015, 09:54 AM
#14
Patrol God
Geeze I did 6kg or snags last year with one of these..
What a work out!!!!!
But they were wicked and will do again..
Just after we buy a mincer attachments
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15th December 2015, 08:31 PM
#15
Great, something else I need to learn how to do.
Looks great though.
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14th March 2016, 01:54 AM
#16
Advanced
Awesome, all this talk about sausages had made me get up for a mid night snack
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15th March 2016, 05:14 AM
#17
Legendary
Originally Posted by
outback
Based on experience the Kenwood sausage unit, though filled the casings it tends to pulp any course ground meat further. This is not great if you need the texture of the course meat, i.e. the Cotechino boiled sausage as it supposed to be course.
Same with the boerewor sausage.
Apparently for those in Adelaide there is a butcher who makes good S. African boerewor sausage. This is base on some S Africans I know. Trouble is the butcher is in the northern suburbs.
so where is he
2007 GU 6 /ST-L / MYO8 / DIESEL/AUTO /MOONSTONE /pro vent 200
OH LEATHER IS NICE
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The Following User Says Thank You to my third 256 For This Useful Post:
BigRAWesty (15th March 2016)
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26th June 2016, 08:13 PM
#18
Patrol God
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The Following 12 Users Say Thank You to Avo For This Useful Post:
BigRAWesty (27th June 2016), DX grunt (24th June 2017), growler2058 (27th June 2016), jay see (24th September 2016), MB (26th June 2016), MudRunnerTD (6th June 2017), NissanGQ4.2 (26th June 2016), Rossco (26th June 2016), rusty_nail (27th June 2016), Stropp (27th June 2016), threedogs (24th June 2017), Woof (26th June 2016)
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26th June 2016, 08:15 PM
#19
Patrol God
Yum!
>>>tappin from tassie
Hello from Under Down Under!
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26th June 2016, 09:12 PM
#20
OH MY GOD meat heaven ..........and you said the magic word BRAWN YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMY
I never go into the outback with out a decent supply of water,
and the general rule for how much you'll need is three litres
per day , per person, per man per degree over 25 degrees
celcius, per kilometer if walking on foot, in the winter months
dividing it by two, plus... another litre... at the end .... Russell Coight
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