The start of something new

[BriCan]

The start of something new




The start of a long process that has to be done right or it could/will ruin the end product



The beginning of the painful part




What I would class as the painful part; it is in the class as watching grass grow. If one has not the patience to dice small problems can occur



On my way; still more to go



I am probably going to be in trouble for starting this, that said this is a kind of therapy for me.

Before I am accused of being a tease ~~~~ again …. This is a start of a duck salami

[Thewitt]

So I guess running the partially frozen fat through a large mincer plate with a two bladed knife won't do huh....

Too finicky for me, but more power to you!

[NCPaul]

The tall guy can help. I don't mind taking my time on something I won't get to eat for a couple of months.

[BriCan]

So I guess running the partially frozen fat through a large mincer plate with a two bladed knife won't do huh....

To be honest I really do not know .... I tend to do things 'old school'

Too finicky for me, but more power to you!

Maybe its just my way of looking at things; quality can be eater a bit or a lot finicky if it wasn't then anyone could do it and everything would taste the same

[BriCan]

The tall guy can help.

that's an interesting fact the blind leading the blind

I don't mind taking my time on something I won't get to eat for a couple of months.

I look at it this way; nothing ventured nothing gained, besides someone has to stick there head on the block

[Thewitt]

Once upon a time all sausage was made by hand with a knife. No mincers. No mixers. No stuffers.

I'm always willing to try to adapt technology to a recipe and see if I can duplicate the quality with less finicky work.

Keep us abreast of your project. It looks like fun!