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Thanks!!!I looked at the link ,and will call em and see if I can get a manual... And, Will try to figure out something to do with it, ,,, Tnks agn! Bud.

Interesting Thread,and may be timely....I was digging around in my garage the other day and found an"AllGrain mill'' model A22, Its a stone grinding thing and I have not a clue where it came from, or what to do with it....so this thread may give me some answers(not sure, however....Any comments would be appreciated... Bud.

I have solved thecure amounts by using a %of salt in the finished product and let it cure until all is absorbed . for bacon and guyancille(sp),, I use 3.5 to 3.7%of the weight of the meat.and let it cure a long time...that makes it come out the same no matter what.... Bud

I have a CDN Pro, from the Restr'nt supply house, it seems bullet proof and is guaranteed was'nt to expensive Bud

Seasons over here, but we buy em already roasted, from NM and they will last forever in the freezer.As Lisa said... Bud

OK!!!! Thanks guys...That will make it ....I have this thawing domestic goose that we are going to eat the breast from, tomorrow, and then, I am going to Confit the legs(might even do the wings) and then will have a whole lot of goose fat for the freezer,after the bit I use for the confit.... THANKS again for the Direction!!!! Bud

I have done duck confit before, and don't remember if I left the skin on the legs...Getting ready to confit the legs from a goose in the next few days, using the SV method in a bag...I did a bunch of searching and can't find anything about skin on, or off,,,Wonder What the concensus is, for skin on, or skin off?? Any direction would be appreciated.... Bud

Buy a suitable size plastic can that will fit behind the door on your under/ sink cabinet, jury rig a support that you can attach to the back of the door that you hang the plastic can on,also, put a small raised tab on the bottom of the door where it hangs over the outside edge so you can open the door with your foot.. would post pic of one I built, but camera is broken... And a an aside, I recall someone may already make one. If I see one in one of my kitchen design mags I get, I will post the supplier,, Bud

the best way is to get rid of the doors/shelves, is, use drawers last kitchen I built,has only one pair of doors,under the sink, all the rest including the corner, where most put those dumb rotating things, are full extension drawers...very user friendly... Bud

I bake in metric, makes it much easier... and for temps , I found a printable (8 1/2x11").conversion chart that I tape to theback of a cupboard door so it easy to look at... Dont know if its still there, but it was from ovenind,com... Bud

For store bought, I have been using Jones Farm hams for years, Except lately they seem to be really hard to find at the local stores... Bud

Well, I was rummaging around in the bookcase today, and found The "Kamado Smoker BBQ cookbook", that was with my unit,when I got it.from the thrift store back in the 80's Date is 1976,and they were made by Kinura Yaki in Japan...So I was close at 35 years old...seems I read somewhere,Airline pilots used to bring em back when they flew to Japan...Still intact and works well... Bud

Only have done one pair/set, but they looked like the one you trimmed Bud,,,

I have a "CDN" brand I got from the restaurant supply place. was $23 or so,and a 5 year guarantee,, great unit, (and has an "auto shutoff" feature Bud

+1 on the hand meat grinder,Iuse a real old one for almond paste for almond macaroons..For some reason its better than the F/P May be the "crushing" as it gets squezed thru the holes. Bud

I make it by hanging it in a cabinet in my basement darkroom temp, is 65deg at about 60%RH...always good Bud

unfortunatly, no, My computer crashed several months ago and I lost all of my photo programs, and have not gotten them back on ,so I don't use the digital cameras,..It is just like a BGE,(same grill size as the "large"), except for the inside arrangement,where I have a cast iron pot top suspended over the area where the coals are so I can difuse the heat for indirect cooking/smoking..I have other units I use for grill work,including a gas unit on my inside kitchen island... Bud

Interesting stuff.... I have an original Kamado from Japan,, gotta be 35+years old ...still intact and works very well....Just used it the other day for some 8 hour short ribs...will do 450-500deg easily (cost $20, at the thrift store)... Bud

I use a very small "winetype" referig..No internal air circulation,works well...did a prime rib for xmas last year for 90 days...Was great... Bud

Wild duck , and goose,(in my opinion) is best not eaten..Bad stuff..Terrible taste,,, Its so bad I stopped hunting it , because if I am not going to eat it , I am not going to kill it...Domestic is very acceptable.... Bud...

this place has allclad "seconds" Thats all I have bought for years and years with no problems... And they have a sale a couple times a year for an additional 20% off. My link Bud

remove the skin and dry cure in plastic bag a by using the desired % of salt you want in the finished product, that way you can leave it forever and it will still be at the correct salt level... Bud

I have a frozen goose that I got half price , cause it was out of date , in March...., gonna take the breast off and fix that, and then confit the legs and the massive amounts of fat to go back to the freezer, "ONE OF These days".....sure.... Bud

remove the bones, and grind em up, and make sausage Bud

I avoid, (after all the gruesome stories),farmed shrimp.., also farmed salmon with the execption of the Norwegian, (which we think tastes better than a lot,(most?) of the wild caught, Bud..