Recent content by motoman3b

Put ours to use yesterday man this thing is slick! Packed alot of venison in bags and did 30lbs of polish sausage worked great!!

Mine is the same as yours 30lb for the extra cost i figured it would be well worth it we usually do 50-100lbs of venison sausage at a time

Is the 20lb one same size cylinder? It was hard to tell by the pictures but it almost looked larger diameter, which when I went from a small 5lb stuffer to a 15lb one the larger cylinder really made the snack sticks hard to stuff (to the point I actually broke welds on the stuffer and had to...

From what I read and seen on youtube its alot better then the cabelas version, We pulled the trigger on the same sale going to stuff some polish sausage this weekend so we'll see how it goes! If you read the reviews on LEM many have used this same model for snack sticks which was one of the...

Ahh you learn something new everyday, and on a second note this forum would be the last place I would think to find anyone mentioning electron microscopy I work as a tech in the histology field so I can appreciate your research I've seen a couple electron microscopes in use cool stuff!   Thanks...

I could be wrong but I thought freezing killed any enzymes that normally are active during meat ageing and this is why previously frozen meat cannot be aged??  

I live a little south of lansing, it was difficult finding brisket around here, gordons is hit and miss with it but about a month ago I did get a packer for $2.50/lb and the quality was great!  I see they have up'd there prices to $3+ now which still isnt too bad, want to order some pork bellys...

Thought I'd share some pics of this smoker I built over the last few weeks, sourced a old air tank on craigslist the rest I had laying around in scrap.  Used one of the calculators I found here to get my dimensions close.   Should of taken more pics during the process but here are a few from...

sounds like you are cooking them too fast. you want to start out your smoke at like 120 degrees and slowly bump up ever hour to 160-180 to finish should take about 8 hours to smoke

sounds like they are re hydrating themselves from moisture in the meat, are they still warm when your vacuum sealing?  I'd let cool down or try to cook more moisture out of them in the smoker

Cold smoked, kept the smoker around 100 degrees for about 10 hours using a mix of apple with a little hickory mixed in.  After it smoked I let it rest in the fridge overnight before slicing.  Going to be getting another pig in a month or two which is good cause this bacon sure isnt going to...

Did a dry cure with mortons sugar cure, and yes they were bare in the smoker, I dont like to season things more then they need to be.  The one belly I did pour some pure maple syrup in while it was curing and it complemented the bacon very well added a hint of maple flavor!

Worked out a deal this year, butchered a couple deer for a guy in trade for a pig so these bellies were probably the freshest you can get.  Smoked with a mix of hickory and apple.  Turned out great!

Nepas,  I'd measure the size of the square head on the new stuffer gears, almost looks as if you could grind out 4 of points on your splined version to make it square and it might work with the new motor, all the other holes look like they'd line up!