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6/28/2025, 11:48:51 PM
>>21433927
Thanks. It's an ongoing process. The slicer is probably 15 years old, on its way out and needs replacement within a year I would say. The most recent aquisiton is a 15l/20lb industrial sausage press. I do all my own butchery from wholesale COVs and game, and produce probably 95% of all my own sausages - fresh and cured/smoked, cured meats like bacon and corned beef/pastrami. I also do a lot of pizza. Picrel. I'm sure if you searched the archive you'd find quite a few of my threads. The countertop will give it away, though that's probably getting replaced with silestone next summer.
Thanks. It's an ongoing process. The slicer is probably 15 years old, on its way out and needs replacement within a year I would say. The most recent aquisiton is a 15l/20lb industrial sausage press. I do all my own butchery from wholesale COVs and game, and produce probably 95% of all my own sausages - fresh and cured/smoked, cured meats like bacon and corned beef/pastrami. I also do a lot of pizza. Picrel. I'm sure if you searched the archive you'd find quite a few of my threads. The countertop will give it away, though that's probably getting replaced with silestone next summer.
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