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  1. duckybud

    Grinder Question

    I have a Lem "Big Bite #8 Model 779. This is the higher hp model of the big bite #8 series, I am having problems with it wanting to pull the meat through the cutter, no matter which plate I am using. The meat was partially frozen and this time I was using the 3/8 plate and still had to force...
  2. duckybud

    Help stuffing boudin

    I made some boudin yesterday, mixed and stored in fridge overnight. Set up my stuffer today and can't get it to go through the stuffer. I' trying to use 29-32 mm casings, are these too small?
  3. duckybud

    Smoked head of cabbage

    Does anyone have a recipe for smoking a whole head of cabbage. I have heard of it but can find no information.
  4. duckybud

    Help finding pork belly skin for fried rines

    looking for a place to purchase belly skin by mail. Thanks
  5. duckybud

    Problems keeping amps burning in mailbox mod

    I am having trouble keeping pellets burning in my mailbox mod, it is on a fridge conversion. I have a 3 in. exhaust from the fridge with a 3 in. exhaust from the mailbox. Mailbox sets right below the fridge with only an inch of pipe between and enters box in center of the electric heater. The...
  6. duckybud

    Help with mailbox mod

    I am having problems keeping the dust burning while cold smoking at 80 to 100 degrees and a very hard time keeping the pellets going on a regular smoke.  The mailbox is directly below the intake of the smoker, 3 inch from box to smoker, 3 inch outlet on smoker, all wide open.  Mailbox started...
  7. duckybud

    Problem with summer sausage

    I just finished my first batch of summer sausage, and the meat is sticking real bad to the inside.  I used fibrous casings and soaked for 1/2 hour as the package said. Had a good tight stuff with very little shrinkage after smoking to an it of 155* over a period of 7 hours and cooling in an ice...
  8. duckybud

    Maibox mod

    When using mailbox mod, what do you use to produce smoke, dust or pellets?  Was hoping to use pellets to both cold and hot smoke, but not sure it will produce enough draft to keep pellets going.  Anyone try this yet? Thanks for your input. Bud
  9. duckybud

    Help with AMNS

    I have been using it for cool (under 120) smoking for the last couple of years with great success, but the last couple of smokes have left a pretty good amount of unburnt sawdust along the sides of the rows. It will burn the complete row but only about 3/4 of the dust. I have tried less packing...
  10. duckybud

    Apple Brats

    Does anyone have a good apple brat recipe they are willing to share?  Son-in-law is asking for some and I have no idea where to start. Thanks Bud
  11. duckybud

    A few tips for newbe bakers from one

    Let me start this by saying that I have only baked 14 loaves of bread in my life.  In my first try at Amish sandwich bread the second rise would not rise, after 3 hours, I gave up and baked it anyway.  It had a great flavor but the consistency of a brick.  Having no one around to help me out, I...
  12. duckybud

    My experince in making Bacon (long and rambling)

    Let's start this with saying, this is my 5th batch of belly bacon.  I have been using the dry rub method because it takes up less space in the fridg and I like the texture of the finished product.  I started out with the dry rub calculator and have been working down the amount of salt to our...
  13. duckybud

    NEPAS: HELP

    I seem to remember one of your posts in which you smoked breakfast sausage in cloth bags.  How big did you make the bags, and how long did you smoke it.  I can remember my dad (who was a butcher) doing this from time to time in his smoker at home.  This was when I was more interested in women...
  14. duckybud

    U S Berkel slicer

    Does anyone know of a place to get any information on an old electric berkel slicer.  The id plate is so worn that you can't read the model number, just the s/n and info in motor.  I have tried searching the net but without model can find nothing.  I am guessing it is from the late 40's or...
  15. duckybud

    What happened to WIKI

    It used to be at the top in the headings.  I tried to find the cure caculator and it is gone. Ducky
  16. duckybud

    First Butt on repurpsed Smoker

    I started a 6 lb. butt in my just finished smoker made from a food warmer.  I used a brinkman heating element with PID controls.  I rubbed the butt down with mustard and then coated well with my rub, covered it and into the fridge for a little nap to let the rub do its job.  After its nap I...
  17. duckybud

    Sausge Caculator

    I have made an Excel spreadsheet used to cut or increase the amount of sausage and still keep the same ratio of spices.  I have one for our favorite sage breakfast sausage, Hot Italian, Brats, and Andouille.  If you would like to try them and have Excel on your computer, send me an email. I am...
  18. duckybud

    Food Warmer to Smoker now finnished

         Well, thanks to this great site, I decided that it was time to get my feet wet and build a smoker.  I scored a small food warmer that looked like it would make a great smoker.  It is stainless inside and out, insulated with fiber glass, with the heating element burnt out.  The outside...
  19. duckybud

    Smoking Catfish

    Has anyone tried smoking small catfich whole?  Does it work well.  I have 3 whole fish that are about 1/2 lb dressed, would like to try smoking them because they are not enough to heat up the grease, and the smoker is going every weekend. duckybud
  20. duckybud

    Not a veggie, but need help

    How do you cook white rice so it isn't under done or so sticky you eat clumps.  I have been following the directions on bag but no luck yet.  I know there is a way, but can't figure it out.  Please help me, wife wants salmon filets and rice for supper. Thanks for all help Bud
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