Posts by The Meal Man

thats a great knife, in a great steel sold by a great dealer. I'm personally not a fan of western style handles but Keiichi can get that kinfe in your hands from Sakai in three days. I've purchased three knives from him in the past two...

Duckfat, You'll be sorry. Even if you only intend on making sausage in five pound batches, that little LEM will actually only hold about four pounds of meat. This means that you have to stop your whole sausage making process, while...

DuckFat, Nice job. What are you using for a stuffer? Hope your not using your grinder as a stuffer? This is the one I have and the price I paid a few years ago. Highly...

DuckFat, Nice job. What are you using for a stuffer? Hope your not using your grinder as a stuffer? This is the one I have and the price I paid a few years ago. Highly...

BDL, Thanks for chiming in with your thoughtful feedback. I have always found your wisdom insightful and non-judgemental. Plus your posts always make me laugh.   I think i'm going to send these knives out to Dave M. for proper...

Dave, Yea I use a PID to adjust temperature. Its a tracable temperature control device from Cole Palmer.   I have a Weston...

Just received my Deba (Sakai Blue #2 195) and Karmagata-Usuba (Sakai Blue #2 210). Hon Kasumi. Sold from BluewayJapan--Keiichi Omay San. I only had time to unwrap them and have not cut anything yet. However, I did try to shave arm hair...

ruscal, I was eyeing those up but gezz $50 for 18". Seems kinda pricy to me. I'm thinking about picking some nice wood and filling them with neodinium magnets. Maybe someday when i ahve nothing better to do. don't hold your breath. ;)

I like that kono 270 suij for sure. How do like those wooden magnet blocks? I was thinking about either making myself a set or picking some up as you did?  

Here is a shot of the pancetta after curing but before smoking and one after being smoked. Also a shot of a the fresh back-belly bacon. Notice the deep rich color to the flesh and how white and creamy the fat...