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Recent content by jrsdws

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  1. J

    24 Hour Summer Sausage

    Was considering this for use with ECA so it can go straight into the smoker…….kind of a set it and forget it. Should get IT into the 140’s for long enough to make it safe?
  2. J

    24 Hour Summer Sausage

    Hey all. I just got a new Pit Boss vertical smoker that has a low temperature setting of 130deg. Somewhere way back in a thread, I saw where someone suggested smoking sausages for 24hrs at 150deg and that they would always come out juicy and safe by the pasteurization chart. What do you all...
  3. J

    Considering Smaller Meat Grinder

    Sweet!! Thanks
  4. J

    Considering Smaller Meat Grinder

    First use of the new #8 LEM Big Bite and very happy. Both coarse and fine grind went very well.
  5. J

    New Pit Boss Vertical

    Came across a new PB vertical being released soon. I’m looking at this for smoking summer sausage and snack sticks mostly. Temperature goes down to 130* as opposed to 150* of the current models. This appears to be a decent option...
  6. J

    Considering Smaller Meat Grinder

    Got my new grinder today. I had also purchased two new LEM salvinox knives. One to pair with each plate. Is the knife that was included with the grinder different? I just figured I'd save it for backup or pair it with the kidney bean plate....which I'll probably never use.
  7. J

    Considering Smaller Meat Grinder

    Still playing with seasonings for venison summer sausage. Going to try Owen’s and Ton’s
  8. J

    Considering Smaller Meat Grinder

    Thanks all. I ordered the LEM Big Bite #8
  9. J

    Considering Smaller Meat Grinder

    So do you all have any issues with a second grind through the fine plate? Maybe the dual grind models are worth the extra?
  10. J

    Considering Smaller Meat Grinder

    I have a 5lb LEM stuffer but they idea of stuffing with the grinder is appealing if it works
  11. J

    Considering Smaller Meat Grinder

    Leaning towards the Lem due to weight…..and reputation. Has anyone tried stuffing sausage with it?
  12. J

    Considering Smaller Meat Grinder

    Big Bite? Does it handle the second grind (fine grind) pretty good? It's a bunch lighter weight than the others at like 28lbs. The others are all just over 40lbs. Not sure why such a big difference. Hopefully not plastic gears?
  13. J

    Considering Smaller Meat Grinder

    Hey all. As per the title, I'm considering the purchase of a new, smaller meat grinder for small batch runs of sausage and burger and such. I currently have a #22 Cabela's Carnivore and it's a brute to get out for small batches. I'm wondering if a #8 would be good enough for small 5-10lb...
  14. J

    Venison Summer Sausage Method

    Agreed. I usually stay around 25% to 30% fat content and step up to 170° on the smoker. I just wasn't sure how these guys were pulling off these temps.
  15. J

    Venison Summer Sausage Method

    Well okie dokie then. :)
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