Recent content by 48°North

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  1. 4

    The GOOD-ONE open range?

    I have been eyeing those. What do w like better about it then the WSM?
  2. 4

    New Grinder Decision

    I have the #32 with 1.5 hp motor. The Lem I had was a #12 and when I upgraded I went as big as I could go in the personal sized grinders. I come from a family with a small processing facility so going small is hard after using large commercial equipment for many years.
  3. 4

    New Grinder Decision

    I believe Waltons and Lem are pretty much the same thing just different name attached to it. I would always go bigger if the budget allows. Meat! Is also running a sale for the next 2 days and it may be worth looking into those. I have used a variety of brands in the past including Lem but...
  4. 4

    Meat! Your maker vacuum sealer

    I have the 16" Meat! vacuum sealer and have zero complaints. Prior to the Meat! I was using a food saver for my personal sealer. I fully realize it is not an apples to apples comparison but the Meat! is night and day difference in quality and performance. I do all my own game, bird, and fish...
  5. 4

    Anyone use a burch barrel?

    I do not own one but have seen them up close and watched them being used at cooking competitions and at upper class restaurants. They are a cool concept and may have their place for backyard hosting when you want a conversation piece or as part of the decor. I however, would not spend the $1k on...
  6. 4

    Freezing Smoked Meats for Winter

    I do this on a monthly basis. The wife will pick up meats as they hit sales and when I have a slower weekend I'll fire up the smokers and do a variety of meats. We'll have a fresh smoked meal that night with leftovers the next day. Everything else gets vacuum sealed and frozen for us to use for...
  7. 4

    Hybrid Brisket

    What are your thoughts on the finished product vs how you have normally done brisket?
  8. 4

    which is better tape or hog rings

    Every deer is kept separate and the hunter is guaranteed the meat from the deer they brought in. The only exceptions are when they want bologna or summer sausage in quantities less than 25 pounds and snack sticks less than 10 pounds. We then combine a few different deer to reach those quantities...
  9. 4

    which is better tape or hog rings

    Wild game is a portion of those pounds. 600+ deer a year. Custom processing anything that falls under a red meat category is the bulk of the burger and sausage.
  10. 4

    which is better tape or hog rings

    When it’s what puts the bread and butter on the table those pounds are pretty easy to hit.
  11. 4

    which is better tape or hog rings

    What you were told is correct. Not to downplay anyone else’s experience but I have literally packaged hundreds of thousands of pounds of burger and sausage and experienced no more leakage than with rings. In fact, we started with rings and transitioned to tape. A clean, tight twist that does...
  12. 4

    which is better tape or hog rings

    Previous guys have you covered. I have done both and tape is the way to go.
  13. 4

    Hybrid chicken thighs.

    I would put my teeth in those! Thanks for posting! I am always up for trying something different.
  14. 4

    Cold weather pellet grill/smoker, SS

    I would recommend you look at Pitts and Spitts. All stainless options, WiFi, and insulated blankets.
  15. 4

    Vertical Insulated smoker

    Don't have an answer for you but I'll give you bump. Curious as well.
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