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Old Timer's my eye! In my case it's a definitive case of CRS....
As in "Can't Remember Sheet!!"
Thanks guys.
The 32 quart IMUSA pot seems to be out of stock everywhere. And their website shows a lot of possibilities but the dimensions given are all over the place and some dimensions are...
I'm thinking of making a mini-WSM setup to occasional use for my wife and I, mostly on camping trips. I have an older 14" Smokey Joe.
As the title says: In 2023, what's the pot of choice for a Smokey Joe Mini-WSM? And are there any pitfalls or issues to be aware of in pot selection?
Thanks
Good morning
Since you don't state what metals you're working with or whether they are dissimilar metals it's a little hard to be sure that I really understand the issue. And, at least for me, the pictures aren't visible.
With that said, I suspect that your primary concern would be to get...
Since my wife and I make sausage together we run the casings off and spiral them onto a large pizza pan and spin the pan as we go. then we just unwind the casings as we link them....
Here's some large kielbasa.
Some breakfast sausage links.
And some snack sticks.
Publix in Winston-Salem has choice grade prime rib for $5.79/lb so check them out if your near one. And Food Lion has choice grade at $6.79/lb (limit of 2).
It usually isn't worth my driving to the nearest Publix as it's over 20 miles away but I have an eye exam a few miles from there tomorrow...
There are a number of America the Beautiful passes.
https://store.usgs.gov/recreational-passes
Of note to the campers over 62 YO are the annual and lifetime Senior passes that offer half off of camping fees at National Parks, US Forest Service campgrounds, Corp of Engineer campgrounds etc...
I don't know. I've never made anything to cook directly on.
I prefer P&O steel for projects when I can get it without having heart palpitations over the price as it nearly tripled over the last four or so years. But at the moment I still have 2-2/3 four by eight foot sheets of hot rolled 1/4"...
If you decide to take a leap at making one the steel of choice will be "pickled and oiled steel" AKA: P&O steel) from an actual metals distributor. Most steel is "hot rolled" and has a layer of mill scale you'll want to remove before cooking directly on it.
Pickled and oiled steel has been...
Welcome to the site, metalmanbuffalo. Please tell us more about the handle.
My wife and I grew up in Elma and Amherst respectively. We had a farm outside Auburn for 20 years before "retiring" to our place in Pinnacle, NC. Where in the B'lo area are you?
@Inscrutable, where in NC are you?
Hmm.... Unless your taste testing multiple batches of cured sausage daily this would seem to be a great example of pole vaulting over a mouse turd.
Lance
There's no need to paint the jars. Just store them on a cool dark place like a kitchen cabinet, basement, closet etc and you'll be fine.
So what sausage are you making in such quantities?
Lance
Cal, what kind of sausage are you making?
I'm not sure if the seasoning you are referring to has the salt already added to it which would make for a lot more bulk than the spices alone would have but we've used vacuum sealed canning jars for years to store spices, cures and other dry food...
Just a bit of "full disclosure" here but our farm was a half hour from Syracuse Casings and they "comped" me casings and discount coupons on several occasions for sausage making demos at sportsman's shows and similar events. They've been my go-to source for hog and sheep casings since I...
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