Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by coach tom
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Hey CrewCab, Here in Erie, Pa. I look for wild Leeks in the woods usually along river/creek bank area's, but never heard of looking for Asparagus.
Not to sound like a dweeb... but where abouts would you begin to look??? Thanks, Tom
Allen, personal preference i guess, but i find 80/20 too much fat to lean ratio. I use 90/10 for ground beef jerky & you'll barely have to blot with paper towels. Just my preference though. GOOD LUCK, HAVE FUN!
DeeJay, Great price..wow. The sausage stuffer site is alot more $$$$. Always wanted one cause I make alot of sausage. Now I can take the savings & put towards a vertical stuffer. Seems stuffing sausage always seems to be a 4 hand operation w/ my meat grinder. Hey DeeJay,any hints on the vertical...
Cologen casings are uasually edible. They are made from the collogen layer just under beef hide, ground up & then extruded to forms for their pre-determined size. other than sizes they come in 2 main types, 1 type for fresh (thinner) & the other that is thicker for smoking that will hold the...
Welcome to SMF. Jump right in with both feet. Lot's of great people here to help you with any Q's you may have, as we all learn from one another.
Be sure to check out Jeff's 5 day E-coarse.
jts70,As just said, a larger tube will facilitate stuffing larger casings such as Salamies. What kind of sausage you looking to make? There are numerous types of casings out there IE: Natural,synthetic & colagen which is actually a natural product. When using Colagen for lets say...
DeerMeat, I purchsed this book awhile back with the VHS tape. You get a combo deal if you purchase the book w/either the VHS Tape or the DVD. It's a great book and worth the money. Tons' of recipies, techniques, methods etc... I was on DeeJay Debbys site (excuse the Typo if im wrong) has a ton...
Thank's ALOT!!! I just drooled all over my keyboard. Looks great and I love Chuck, the center cut chuck to be precise, not the shoulder (English) cut chuck. Your's looked to be the center cut which correct me if im wrong but that comes after the Prime Rib?
Many` thanks low&slow! I'm sure everyone else thanks you too! Hahaha. The smoker was my dads design he built in 1973. It also doubles as a grill by putting a large pan under the bottom rack. It also has metal rods for hanging sausage. Trying to re-finnish exterior before using again.
happy...