Recent content by bowmanmt

Thanks everybody

I am going to be making breakfast sausage, I have tried to use sheep casing but its a PIA. Will a 19mm clear collagen casing work for frying up breakfast sausage? Thanks

Thanks

I have a weston 48 inch vertical propane smoker. I am in need of 3 more 14 x 14 grates. Anyone know who has them for sale, new or used is ok

Just finished 25lb of snack stick.. I put them in the refrigerator till tomorrow morning then they're going into smoker, want to thank everybody for their help

In the casing, or just put mixed meat in refrigerator over night then stuff and smoke?

Well everyone loved the Venision 80% pork Butt20% Summer Sausage , Thanks to you fellow smokers. Now the question I have is this. I will be smoking 25 lbs of 80%moose and 20% Pork Butt. I am using the Leggs snack stick hot and spicy mix. It come with the pink cure. My question is after I...

yes you are correct. Thats what I will do. Thanks

On my Weston 48 inch smoker the temp gauge gave out. So I bit the bullet and bought the 4 probe Maverick digital. After rigging it up where the old gauge was in the door it seems to work great. My question is I just read that wired probes have to actually be inside of meat of some kind. That...

Thanks

On my 48 inch Weston vertical smoker it has 3 vents, one on top and on bottom both sides. I know its a stupid question but what are they for, To cool higher temps, or to let the smoke out? Sorry for the newbie question.

Thanks for the info I'll check it out

Well I just finished up smoking in mt 48imch Weston propane smoker 25 lbs of summer sausage. I used the LEM backwoods product. I found the end result a tad bit on the salty side. The kit came with the seasoning and a small pack of pink powder which is the cure packet. I called LEM and asked...

again I am new at this, You mentioned a probe slide, so where would I keep the digital housing part with it getting to hot on the outside,