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  1. M

    Ken Onion Grinder Attachment

    Al, What is your grit steps for a quality kitchen knife that isn't damaged?
  2. M

    any suggestions on a meat mixer that will do 25 lbs at one time

    The most I have done was 25lbs batch and I would think it was close to max.
  3. M

    Polish Meatball Recipe

    Thank you Margaret! That looks good and will give it a try.
  4. M

    Polish Meatball Recipe

    Anyone have a good polish meatball recipe they are willing to share. Not happy with what I have tried. Thanks in advance. Pat
  5. M

    Smoked/sous vide summer sausage

    I have finished both Summer & Polish Sausage by sous-vide without bagging and they turned out excellent.
  6. M

    Italian Sausage

    A small batch of Italian sausage I made this morning. The test fry was delicious with a very slight heat. Just the way I like them. A little more cayenne would spice them up for you heat lovers. Also included my recipe which really works out well. Just plug in weight for whatever size batch you...
    • MFL
    • Thread
    • Replies: 2
    • Forum: Sausage
  7. M

    New (to me) Smoker

    Picked up the smoker in Maumee, Ohio. It has numerous extras or upgrades and it was well taken care of. Cooked up some pork & beef ribs today. Smoker was very easy to maintain temps, extremely happy. You can see the oven thermometers as I was checking how close the temps were in different...
  8. M

    New (to me) Smoker

    I also have a LSG insulated vertical smoker. This will be a good comparison between the different styles. Moving the IVC to my cabin so will not need to trailer anymore. These things are heavy!
  9. M

    New (to me) Smoker

    I took a road trip to Ohio and picked up a used LSG 24 x 36 offset. Looking forward to my 1st cook on it tomorrow. I have some baby backs and beef short ribs.
  10. M

    any suggestions on a meat mixer that will do 25 lbs at one time

    I use a 30QT Hobart mixer. It works great but can be expensive unless you get lucky with used.
  11. M

    Finishing summer sausage with saus v ide

    When you move the sausage from the smoker to the sous-vide do you need to put sausage in a bag or straight in the water?
  12. M

    Chuck Roast (SV Pulled Beef)

    Bear, Took your advise and my 1st cook with new Sous Vide was chuck roast at 165 deg for 30 hours. Came out perfect! One of the best we've had.
  13. M

    SOLD Stumps Baby Smoker

    I owned a Stumps Baby and it is a great smoker! Someone will be very lucky to save some $ on a new smoker. Good luck with sale.
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