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Nice garden. It's finally warming up here too, but the ground is to wet to plant. I do like your idea with the nail to stop cut worms something I will try.
Omahasmoker I have two strip that look just like the ones your using. they are rated@ 900 watts@ 240v. If you need them let me know. I went with a different setup two 2500 watt heaters 5000 total works great.
Here's what the new setup looks like. My smoker is about 18.5cf inside.
I use an old John Wangner horizontal stuffer and it has two speeds. The fast speed I only use to back the plunger out, way to fast to try and stuff with. Might be the same with the Lem.
Measure the end that you lock down to the stuffer if it is 1 15/16" to 2" it's the same as most all 15# stuffers. Butcher Packer or The sasuage maker can fix you up.
The gasket I used came with a tube of adhesive that gets hard like concrete. I ended up using silicon. Just put it on set the gasket and closed the door. Ready to go the next day.
I use a Honeywell T755 with a 4-20ma output that drives 2 eurotherm 425a scr's that control 2 2500 watt heaters. Don't have to worry aboat heat with the scr's like you do wih ssr's. I've been useing this setup for 6 months and it works great.
Ryteks book is a good read his recepies are more the modern way of making sausage. He likes to add alot of spc to all his smoked sausage. Stanley and Adam Marianski have a book named "Polish Sausage" that shows the way to make it like they did in ole days.