The post whore thread.

[Irving]

Thanks guys.

[ray1970]

You should lick your fingers and start touching everything in that box.

Oh, and post a video when you do it.

[Irving]

I swung my hatchet around in there a bit to make sure everything was tight.

[SideShow Bob]

Irving, your panel is good to go. And you can just run a ground conductor (ground wire) to each outlet and upgrade to 3 prong (grounded) outlets.
But you mentioned splices behind walls, and this is not proper. Pulling in new wiring would be the safest way to go.

Check with your city's permit dept. about a home owner's permit about electrical work and if there is a time limit on completing the work scoped out in your permit application.

Remember, not pulling a permit on improvements and upgrades can come back and bite you in the ass when you decide to sell your house.

[Irving]

Just to be clear, we found a pig tail behind drywall when we tore a dividing wall out of the kitchen then we first moved in here. I don't anticipate finding much other stuff like that in the original wiring, or at least I hope I don't. I think I'll probably look into just adding the ground first. I haven't been able to locate the grounding block in the attic that the prior electrician mentioned.

[fly boy]

What grinder you using? Recipe, hints & suggestions for getting same consistency?

It's a lem brand grinder. Recipe is just pork butt with 1lb burger to 15lbs pork. Salt, red pepper, garlic, fennel and mustard seed/powder. We use the hole table and mix by hand. Once you get a base you can add what ever spice you want.

[Great-Kazoo]

It's a lem brand grinder. Recipe is just pork butt with 1lb burger to 15lbs pork. Salt, red pepper, garlic, fennel and mustard seed/powder. We use the hole table and mix by hand. Once you get a base you can add what ever spice you want.

Our first try, too much thyme. Used powdered and not chopped.Wayyyyyyy too over powering. Second try.. cut 1lb pork in to small cuber, tossed seasonings in along with 1lb pork fat. Let it si ta few hours. Then 1 coarse grind, finishing up with finer grind. That's our breakfast sausage adventure. Next up Italian sweet sausage. Trying recipes out formed to patties, before committing to link.

[Great-Kazoo]

What's the difference between Monica and Hillary. Monica can keep a secret and won't choke on the big ones.

[fly boy]

Our first try, too much thyme. Used powdered and not chopped.Wayyyyyyy too over powering. Second try.. cut 1lb pork in to small cuber, tossed seasonings in along with 1lb pork fat. Let it si ta few hours. Then 1 coarse grind, finishing up with finer grind. That's our breakfast sausage adventure. Next up Italian sweet sausage. Trying recipes out formed to patties, before committing to link.

we start with the pork shoulder and beef mix. With about 40ish pounds of meat its 2 handfuls salt, 2 handfuls red chili pepper, 2 handfuls of fennel, some garlic (depending on taste). That's just a simple Italian base, and adjust to taste for Italian. Add mustard seed or powder to make into a German sausage. After that you can either case it, or leave it bulk. This time we experimented and made Polish sausage and a Pepperoni as well. all turned out pretty good.

[wyome]

Samples?

Need to make our own sausage some day