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  1. flipajig

    Cure time..? For Snack Styx and Summer Sausage.

    Thanks for the reply this will save me alot of time. No matter how much you know you will never stop learning. Flip
  2. flipajig

    Cure time..? For Snack Styx and Summer Sausage.

    I have been making Snack styx and summer sausage for quite a while and im wondering if you need to let the meat cure in the fridge over night or can you smoke and cook  it after stuffing the caseings. In some of my styx im also useing high melt cheese and fresh  Jalapeno will this make a...
  3. flipajig

    Newbie sausage smoker question...

    When I cook my fresh links I do it over a hot coals of Oak or Mesquite for about 30 to 45 min then wrap in foil for a total cook time of about 2hrs pull them off cut into wrap size links wrap in a Flour Tortilla with some mustard and enjoy
  4. flipajig

    Smoke and Summer Sausage

    I have read that once your meat has reached a internal temp of 140 it has absorbed all the smok its going to take. Now that being said there are exceptions to the rule Jerky and small pices of meat can be over smoked in a hury When im making jerky i smoke it for about 30 min and that is...
  5. flipajig

    Saurkraut--(Inside the sausage)

    I dont see why not you can stuff anything in a caseing if you cant find a resipe make one up.. think about how many LBS of Sausage you want to make and then I think I would do it by weight with cheese my resipe is 1LB of high melt cheese to 10 Lbs of Sausage something like that I hope that...
  6. flipajig

    11lb Verticle Sausage Stuffer

    I found mine at Butcher-Baker.com If I remember right I paid right at 130.00 Deliverd to the house I have used if for the last 3 or 4 months and really like it. It came with 4 or 5 stuffing tubes and the Lem 3/8 tube for snack styx will fit with no problems Great costomer survice I was able...
  7. flipajig

    What kind of smoke do you use..

    I have smoked several LBS of cheese of different flavors with Apple and it has turnd out great.. im just wondering what yall use for your taste of smoke.. Thanks Flip
  8. flipajig

    3/8" Stuffing Tube

    Fallow the advice from above I made the mistake of adding he cure and refrigerating over night (bad mistake) the 3/8 tube works great I just stuffed some venison Tobasco Pepperjack cheese snack Styx smoked with some hickory very good. Flip
  9. flipajig

    3/8" Stuffing Tube

    Fallow the advice from above I made the mistake of adding he cure and refrigerating over night (bad mistake) the 3/8 tube works great I just stuffed some venison Tobasco Pepperjack cheese snack Styx smoked with some hickory very good. Flip
  10. flipajig

    Cabela's 1hp Grinder

    My first grinder was a 1200 watt I picked up off E Bay for $100.00. I used for several years and I did some heavy grinding after I bought it I never bought any Hambuger or breakfast sausage when it finely quit working I went ahead bought a Lem #22 Wich s just below a commercial grinder I'm able...
  11. flipajig

    ? on wait time

    When I first started smoking Cheese I read that you had to wait 3 weeks til you were able to enjoy its goodness now im reading you only have to wait 2 weeks. I also know that the longer you are able to wait the better it gets What do yall think. FlIP
  12. flipajig

    Bacon Question

    I have made Canadian bacon and Boneless hame useing the same recipe with some apple and hickory mix for the smoke I was also useing wild pig for the meat. smoked until I reached a internal temp of 160 (I did not want to take the chance of catching a bug) The taset and flavor was out of this...
  13. flipajig

    my first batch of smoked beef jerky. Taste burnt ? Help?

    HI I have been making jerkey for a short time one thing I have learnd is that small pices of meat do not take alot of smoke to get the flavor. I use Misquite sawdust of a chain saw and some small wedges I dont marinade I season it with a general spice that I use on alot of different meat. I...
  14. flipajig

    has anyone tryed smoking White Bass or a Hybrid

    We are catching alot of White Bass or it is also called a Sand Bass And a Hybrid is a cross between a White Bass and a Stripe Bass Im just wondering. I have had smoked trout and loved it and now im wanting to try to smoke some Whites Thanks.
  15. flipajig

    new to bacon

    Hello I just found the fourm and im building my own smoker out of a old propaine tank its around 250 gal tank. Ive been BBQ ing for quite some time so im not new to smoking meat Just new to Bacon and Ham. any help I would appreciate im planing to use propaine for my heat with a smoke box for my...
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