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  1. xfitjay

    Sausage Link Technique

    First time stuffing sausage. I made up 15# of Bratwurst using Martin's Wisconsin (Sheboygan?) recipe. I fried up some of the leftovers. My wife and I really like it. I stuffed all the sausage and then when I went back to make the links the casings broke. Did I over stuff the casings? I left the...
  2. xfitjay

    Mold on Bacon

    This morning I pulled out a slab of some bacon I cured and smoked about a month ago which had been sitting in my basement refrigerator and it had mold on it. My search of the forum seems to indicate that mold isn't a problem and I can just cut off that part of the bacon. I wondering why I got...
  3. xfitjay

    Slicer Blade Sharpening Advice Needed

    I got an old Globe 660 slicer a couple of weeks ago. It had been in storage and someone wanted to get rid of it. Everything seems to work fine. However, I've never used a slicer like this and need advice on sharpening the blade. It has the stones and I've figured out how to move them in place...
  4. xfitjay

    Buckboard Bacon Color

    I've had some buckboard bacon curing in Pop's Brine for about 8 days now and based on my first try at BBB I thought I would cold smoke it today. When I took it out of the brine I noticed more variation in the color of the meat than I remembered from my first attempt. There are some spots which...
  5. xfitjay

    Adding a little heat to Fassett's Breakfast Sausage Seasoning

    Any suggestions on best way to add a little heat to the Fassett's recipe, and maybe how much? I like the basic recipe a lot, but want to try a little heat - more black pepper? more sage? some red pepper flakes? how much red pepper? I want to experiement but I like to have some parameters. My...
  6. xfitjay

    Turkey Brine Question

    I'm going to be smoking a turkey for Thankgiving and wanted to give it a trial run with a small bird. My question revolves around what kind of brine to use. I've been using Pop's Brine Cure for bacon and I noticed in the recipe that a mention that the brine can be used for chickens and turkey...
  7. xfitjay

    Turkey Brine Question

    I'm planning on smoking a turkey for Thanksgiving and I'm going to give it a trial run before the day. I've been using Pop's Brine Cure recipe for bacon I'm making and in the recipe it indicates that it can be used with chicken or turkey. Pop's Brine Cure has cure #1 in it and most of the...
  8. xfitjay

    Fassett's Breakfast Sausage Seasoning Question

    I'b about to make my first sausage and I wanted to start using the Fassett's recipe. Start simple and then try recipes with more ingredients and see what I like. My question is about the sage - I assume the recipe calls for fresh sage. 1oz of dried ground sage would be a lot. Is there a...
  9. xfitjay

    Meat Grinder: Kitchener (Northern Tool) vs Cabelas or LEM

    I've read a bunch of the comments about meat grinders on this forum. The Kitchener #12 1/2hp is on sale for $99. Can someone convince me that I should spend the money to get a LEM or a Cabelas? Other than complaints about the noise the review of the Kitchener seem pretty good. Right now I don't...
  10. xfitjay

    Pops Brine Procedure Questions

    I've got bellies in the brine. They're about to come out (it'll be 14 days). How long should I let them sit to form the pellicle, and what's the best way to do that? Also, how long should I plan to smoke them? I've got my MES all set up with the mailbox mod and the AMZNPS to do a cold smoke...
  11. xfitjay

    MES Cart Mod?

    A while back someone posted a picture of a wire cart they had modified to put their MES up on. This is something I'm looking to do and rather than reinvent the wheel myself I'd like to look at what someone else has already figured out and done. Can someone point me to that posting? My search...
  12. xfitjay

    AMZNPS and MES 30

    I used my AMZNPS for the first time a few days ago for a cold smoke of some bacon. It kept going out. It would burn for about 20 minutes and go out. I did everything resommended for a MES - vents open, chip loader removed 1.5" (tried it completely out as well). I've searched the discussions and...
  13. xfitjay

    More Bacon Questions from a Noob

    I've been poking around this forum for a month or so and now that I'm on my 3rd belly I've got some questions that I'd like to hear what the experts have to say, or point me in the right direction. My first two bellies were so so. The first one was a little too salty and the other one was fine...
  14. xfitjay

    New to Forum, New to Smoking Meat

    I've been interested in smoking for a while and yesterday I was given a twenty year old Brinkmann offset smoker. I'm looking forward to my first smoked meat! I posted on one of the forums earlier today asking for advice on thermometers and smoking ribs. I've already gotten a number of replies...
  15. xfitjay

    Beginner Smoker Needs Advice with old Brinkmann offset

    Never smoked before and was given a twenty year old Brinkmann offset smoker with no thermometer. A free smoker lets me try out smoking for minimal expense but I need advice on best way to monitor and maintain temperature. I'm going to try some ribs first time out. Suggestions on what do do about...
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