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  1. dward51

    Pecan Wood

    It also depends on how you cut/split it and how you intend to use it. Cutting into thinner splits will dry it faster. If you are using it in a charcoal burner, cutting it into fist sized chunks or "mini-splits" (short splits) will also speed up the drying. For use in a stick burner, there...
  2. dward51

    Hard to crank sausage stuffer

    Sounds like your meat mix is too stiff. Try adding a little more water right before the stuff. Will not affect the flavor (or if you are using beer as your liquid, add more of that). Also what size tube are you stuffing into? I have a 9mm tube that is a pain to use, but for the super slim...
  3. dward51

    burn grey seasoned wood?

    It only turns grey from the sunlight. If you cut/split it, the wood will be just like it was stored under a shed. So it's only the outer thin layer that's affected by the sun. You should be good to go.
  4. dward51

    Meater Block Buyer Beware ***UPDATE***

    So I thought this was a USA based company from the original kickstarter, but their customer service is in the UK and that is the reason given for lack of response coordination? Add that to the fact it took them like 3 years longer than first promised to get the product to market. Ummm.... not...
  5. dward51

    Meater Block Buyer Beware ***UPDATE***

    Ok, since emailing is clearly not getting this done, just PM the phone number to him. He should at least get it here instead of it being lost in a zillion other emails. Or do I detect the aroma of trolls in the air?
  6. dward51

    Why Does Sausage Have Casing?

    Sausage usually has more fat than the typical hamburger. It's a lot harder to handle sausage, especially in any volume without casings. Couple this with commercial distribution and they use casings. For home use and DIY recipes I don't think it really matters. I have done casing-less sausage...
  7. dward51

    What is the best way to cut logs into rounds to turn into chunks?

    I had some hickory from a tree we cut down at my parents house a number of years back. Storm took the top out of 3 trees. It was a huge tree. A commercial tree company did the removal, but I asked them to cut the main trunk into firewood length pieces and leave it (these pieces were like 2.5 to...
  8. dward51

    Meater Block Buyer Beware ***UPDATE***

    Sounds like it may be a good thing I missed the initial round on Kickstarter. I was concerned when the rollout took so long, and it appears this company is a soon to be thing of the past.
  9. dward51

    Found a drop-in disposable water pan liner for WSM

    As we all know, cleaning the WSM water pan of grease and gunk after a long smoke is always a hassle. I had previously searched for a disposable aluminum pan that would fit and not found anything suitable. Like others, I generally used a couple of sheets of heavy duty wide aluminum foil to line...
  10. dward51

    PID controller questions

    Yeah, I'm not understanding the question either. Just run an auto-tune and don't worry about the complex math that takes place inside the unit. The PID is for controlling the heat, not the smoke.
  11. dward51

    snack stick Meat blends and %

    I have not tried it, but I have "heard" that using straight pork also makes good sticks. Pork is a lot less expensive than beef also. One day I'm going to try it using some lean loin fresh ground.
  12. dward51

    Smoking Gun GB jerky in the LEM dehydrator

    No the marinade does not have cure in it. It's a multi purpose marinade. True old time jerky is preserved more by the lack of moisture. I would advise cure for any ground met product that is not "fresh" (which this is not).
  13. dward51

    Snack stick and summer sausage ECA question

    X2. I use 3.4 per pound or 17 for 5 pounds (rounded to 1 decimal place). I always measure my spices by weight on a gram scale with 1/100th of a gram resolution.
  14. dward51

    Another Small Stick Batch

    I know you asked per pound, you really need to weight cure on a good set of scales with 1/100th of a gram resolution. 1.13 grams per pound is for cure #1. But for larger batches measure by volume will work just fine. A decent gram scale with that level of accuracy and a calibration weight is...
  15. dward51

    Jerky process and colour

    Also what sort of scale did you use to measure? Some are more accurate than others. I highly recommend a gram scale that has 0.01 (1/100th) of a gram resolution. There are several on Amazon for $20-25 range. Other scales can be off by 2 or 3 grams and that can make a huge difference. I know...
  16. dward51

    Smoking Gun GB jerky in the LEM dehydrator

    Well, I'm out of sticks and jerky so you know what that means. Time to make some more. Going with ground beef jerky today. Using a tad over 5 pounds of 90/10 from Sam's Club and will be using the jerky gun I got for $15 when the local Gander Mountain closed as my extrusion method. Recipe is...
  17. dward51

    Now the rabbit died

    Ooooooo..... Pet Cemetery... did not end well
  18. dward51

    MES custom SS model - mods & pic heavy

    Andy, Sorry it took me so long to reply. I must have missed your question. I bought it from Lowe's. It was a replacement for one of their store brand made grills. However I've seen in another thread where they have discontinued that model and all back stock is gone. My advise would be to...
  19. dward51

    Snack Stick/Summer Sausage smoker

    I do mine in a highly modified MES30 that is now a PID controlled smoker. Pellet tray for smoke source. I've also used a 18.5" WSM with small quantities of charcoal prior to that, but most of the snack stick smokers (the ones made for sticks and sausage) are electric for the heat source because...
  20. dward51

    Lang owners, what should I know?

    What about a U-Haul trailer? We rented one at the office a while back to pick up a golf cart from Florida and they only charged by the day for that. Of course you need to have something to tow a trailer with. The U-Haul trailer we rented was pretty low to the ground. Made pushing a golf cart...
Great deal on LEM Grinders!
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