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I have been grinding brisket for burgers for awhile now. I do use the fine plate to counter the tough brisket. Best burgers we have had in many years. I'm probably going to pick one up at sams this weekend, we are out of patties. No sales at this time so I'm guessing between 4.50 and 5.00 a...
I've had BJ's for almost a year. There are a hand full of things we buy there but do most of our warehouse shopping at Sam's. If their membership wasn't so cheap I would not renew.
I have bought bulk meat for years and vac sealed. Better price and I can cut and package the way I want. About a year ago I stepped up to a chamber sealer. OMG, I should have done that years ago.
I make summer sausage from time to time and I think it's pretty good. I have really learned everything I know about it here over the years. My sausage has always been hit or miss as to how it turned out. I have figured out that my main problem was not mixing enough. I would mix till tacky but it...
I bought a MES40 and didn't even use it before I bypassed the stock controls and added an Auber PID. The box is great and a smoke tube with a PID makes it a great smoker.
Thermoworks is my choice. Might not be the cheapest but they work best for me. I have never used Inkbird but do have Thermopro and it drops connection all the time for me.
I don't remember how I bypassed the controller on mine, I do know I found the info here. Mine works great with the Auber PID, I just wonder what the max safe temp is for the box.
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