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  #20  
Old 02-07-2012, 04:33 PM
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What's religion got to do with it
You have an extra "d" an your missing an "l", as in He........
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  #21  
Old 02-07-2012, 04:41 PM
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I thought all engineers were a little chaotic.....sorry Bob sometime I just can help myself
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Old 02-07-2012, 04:52 PM
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I thought all engineers were a little chaotic.....sorry Bob sometime I just can help myself
I'd take that as a compliment. Cant be helped really... we are faced with i-dots at every turn and gotta stay outta court.

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  #23  
Old 02-07-2012, 05:35 PM
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You have an extra "d" an your missing an "l", as in He........
You guys are to easy
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Old 02-07-2012, 05:55 PM
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You guys are to easy
Perhaps.... but...good.
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Old 02-07-2012, 06:49 PM
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Me, myself, I'm a cathartic engineer. Just ask my wife.
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  #26  
Old 02-07-2012, 07:36 PM
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Originally Posted by ExhaustedSpark View Post
I wonder if the water stuffers sold by Eldons have a food safe stamp on them or some other type of marking we are supposed to look for. (Dakota stuffer)
Below is some copied text from Dakotah Sausage Stuffer site. I think you will find that any company legally manufacturing these type stuffers will use the proper materials.
---------------------------------------------------------------

http://www.dakotahsausagestuffer.com/operatestuf.htm
The Dakotah Sausage Stuffer operates on minimal water pressure (as little as 15# PSI). Precision injected to exact tolerances from food-grade ABS plastic. Listed as a 10 lb. capacity sausage stuffer. One person operation!
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  #27  
Old 02-08-2012, 12:43 AM
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Originally Posted by ExhaustedSpark View Post
A very interesting read but it still does not address the issue of using water pipe as a container. I would like to see some info on the directly referring to water pipe.
Thanks for posting this info also though.
Karl
I agree. I don't think the thing that started this (sausage stuffer) is really addressed here. If I'm brining/curing for long periods -- or just having food in contact with a surface for a good stretch of time -- then of course I will be extremely selective on containers. However, loading ground meat into a sausage stuffer for what amounts to a short period (10 min., max?) seems like an entirely different situation. Maybe I'm wrong...

The question on my mind is: "is it safe to have ground meat in contact with the pvc or abs for a few minutes?????"
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  #28  
Old 02-08-2012, 09:38 AM
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I agree. I don't think the thing that started this (sausage stuffer) is really addressed here. If I'm brining/curing for long periods -- or just having food in contact with a surface for a good stretch of time -- then of course I will be extremely selective on containers. However, loading ground meat into a sausage stuffer for what amounts to a short period (10 min., max?) seems like an entirely different situation. Maybe I'm wrong...

The question on my mind is: "is it safe to have ground meat in contact with the pvc or abs for a few minutes?????"
Assuming you are referring to non-food grade PVC and ABS. Well my thinking is why would I knowingly risk the chance of leaching heavy metals and known carcinogens into my sausage.

That homemade stuffer you are referring to if I remember cost around $500.00 to build. Owner stated in another forum that it was made out of sch 40 water pipe. The Dakotah stuffer runs between $160-$200 depending if you get the clear/solid tube and all made from food grade materials. Don't understand the benefits of the homemade unit.

Maybe I'm missing something here and that could be very well be possible.

Here is a viewable goggle book you can find test results and toxic properties of polymers and additives... I would have posted the content but the material has a copyright statement.
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  #29  
Old 02-08-2012, 09:47 AM
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Well my thinking is why would I knowingly risk the chance of leaching heavy metal's and known carcinogens into my sausage. .
pretty much says it all right there.

shortcuts and improvisation can kill when it comes to handling food.

i am also disappointed in regards to the cat who did the hit and run post that sparked this discussion.. pulling his pics and running away vs an adult discussion is pretty childish imo. I would have thought a moderator from another bbq site would know how to conduct themselves in a forum.
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  #30  
Old 02-08-2012, 09:48 PM
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pretty much says it all right there.

shortcuts and improvisation can kill when it comes to handling food.

i am also disappointed in regards to the cat who did the hit and run post that sparked this discussion.. pulling his pics and running away vs an adult discussion is pretty childish imo. I would have thought a moderator from another bbq site would know how to conduct themselves in a forum.
Therein lies the difference between men and boys... I guess they really don't want to uphold food safety... Shame...
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  #31  
Old 02-13-2012, 06:29 PM
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Very nice post here BlowingSmoke!!!!
Very informative!!!

Thanks,
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BTW: Let us not forget that our "2012 A-Hole of the Year" is also a Mod from another BBQ Site.




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  #32  
Old 02-13-2012, 07:12 PM
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our "2012 A-Hole of the Year" is also a Mod from another BBQ Site.
One may mention "other sites" here if they like. We don't much give a rat's ass
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Old 02-13-2012, 07:36 PM
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One may mention "other sites" here if they like. We don't much give a rat's ass
Thanks Rich,
That was only me replying to post #29. Seemed to be the best wording to follow it with. There is usually a method to my madness, other than being afraid to mention the name of another BBQ site from this planet or another.

I agreed with Jim about the Moderator taking his ball and going home, but I found it more astounding how the brow-less wonder moderator conducted himself in the midst of Great Bunch of Smoked-Meat Inhabitants!

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Old 02-13-2012, 10:00 PM
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Assuming you are referring to non-food grade PVC and ABS. Well my thinking is why would I knowingly risk the chance of leaching heavy metals and known carcinogens into my sausage.

That homemade stuffer you are referring to if I remember cost around $500.00 to build. Owner stated in another forum that it was made out of sch 40 water pipe. The Dakotah stuffer runs between $160-$200 depending if you get the clear/solid tube and all made from food grade materials. Don't understand the benefits of the homemade unit.

Maybe I'm missing something here and that could be very well be possible.

Here is a viewable goggle book you can find test results and toxic properties of polymers and additives... I would have posted the content but the material has a copyright statement.
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Yeah, that's what I was referring to. Thanks for the reference material. I did see that post about the $500 price tag and thought: "for that kind of scratch, why not by a SS one ready to go?"
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Old 02-14-2012, 12:23 PM
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Originally Posted by Texas-Hunter View Post
Therein lies the difference between men and boys... I guess they really don't want to uphold food safety... Shame...
.
This is why, as a newbie to smoking, curing, and all that goes with it (I have worked in restaurants for most of my life so am fairly familiar with safe food handling) I feel most comfortable here. The emphasis is on safety with a hearty dose of creativity, openness, and support. Can't think of a better site that I have seen on the web.
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Old 02-14-2012, 05:11 PM
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Originally Posted by Blowin Smoke View Post
The Dakotah stuffer runs between $160-$200 depending if you get the clear/solid tube and all made from food grade materials. Don't understand the benefits of the homemade unit.
neither do I, but I think we all know, or have known cats who are/were convinced that something they jerry-rigged together is superior to anything a person can buy.
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