Sounds like you are referring to the Salmon Muscle to me?
It’s the slightly tapered almost cylindrical muscle that is attached to the silverside bed only separated by a thin seam of gristle.
As for removing the silver strap “Absolutely”. It will break down when slow roasted but generally...
Well explained that man... Perfectly logical in every sense.
Dodgy knees kindly educated me on this very topic some time ago. I have tried a few different offerings for my 243 and observed exactly what he is talking about. I can’t hold a candle to his reloading experience but can tell you...
If you can find an old F Dick commercial machine you can’t go far wrong.
To be honest for the hobbiest any hand wound dedicated sausage stuffer will get decent results with practice.
Avoid anything that combines a mincer with a stuffer handwound or electric. Have never seen one yet that...
Just my opinion but as a professional butcher I can not advise enough to buy decent quality here.
Cheaply made mincers usually fail through overheated motors or poor electrics. They generally simply perform terribly.
Most people don’t realise that as the meat is worked through the mincer it...
Just seen that Bushwear have a special on their own brand Quadsticks...£50
Anyone used a set?... they look a lot like the seeland ones in the pics.
Seriously tempted but what’s the word amongst those of you who have seen the in the flesh
Surplus to requirement I have this cracking & under-used commercial Burger machine.
Uses 100mm burger papers (or plastics) and is adjustable to produce different weight burgers.
What have you got too swap?...anything you don’t use that I might?
Trigger sticks/quad sticks...
Giving a cleaver or splitter to anyone with such an astonishing level of poor understanding is only going to end up in tears... literally In addition you really need a solid heavy duty worktop to effectively use them. Most people would like the axe like marks in their MDF wrapped B&Q worktop...
Interesting thread folks.
As with all things food this really comes down to personal preference. No right or wrong just what works for you (yourself)
As a butcher when we make sausages or burgers its usually about pleasing as many people as you can most of the time ( we want to sell them!)...