Recent content by duckybud

I have tried to program my new pid and cant figure out how to get it to swing less than 10 degrees. I have it holding the temp that is set but then it cools about 10 degrees before kicking back on to heat. Which way does gain work, more gain slower control. or faster control?

Check with Harbor Freight. I get mine there and they are around $15 per 1000.

I have read al the casing prep articles and not having problems with unsmoked ones, pretty sure they are not under stuffed as I get blow outs, every once in a while when linking them Thanks for your ideas

I am having all kinds of trouble with the casings becoming so tough that you can't bite through them. I have tried both cold and hot and they both came out the same. I have tried 3 hours to as much as 6 hours all the same. What am I doing wrong? My unsmoked sausage has just the bite you...

Thanks to all for the kind words, will be trying again next week after shopping day, Again thanks

After reading about these I just had to try them. I used homemade breakfast sausage, baby bella mushrooms, green onions, fresh garlic, and a mixture of cheddar, motz, cream cheese and parm cheeses. Since none in the family except me likes any heat, I used the sweet red, yellow and orange...

Has anyone found a source for pig skins? I love homemade pork rinds but cant find skins anywhere.

I just ordered the dual grind attachment, thanks Gonna Smoke!!

Head was not warm, straight grinding, but we might be onto something with freezing the head knife and plate. I usually put these in the freezer when I put the meat in. That was 2 hrs. this time. I will try the fridge next time. Thanks all!!!

4th,000, With your auger pushed all the way to one side if the horn how much room is there left on thee other side? This is with the horn removed and no knife or plate installed. Mine is about 1/8 to 3/16 th'.

Thanks to all, the knife is in the right way with the sharp side to the plate. The thrust washer is in place and not worn out. The pieces of meat are small enough to fit into the auger, and not frozen solid still hade give to them. I have 2 sets of plates and knives the both do the same thing.

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...

Finnly got it to flow, I used a 3/4 horn , let it set at room temp, and added more broth. Thanks everyone for the help.

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?