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  1. mulepackin

    Electric Vs. Wood

    I'd give one of mine for a Lang too. Maybe we can get a group rate!
  2. mulepackin

    Can anyone recommend a commercial (non-DIY) smoker?

    "Commercial smoker" and "$250.00 budget" are just about mutually exclusive terms. You can come up with a pretty good unit, as those suggested are for that money but not truly commercial.
  3. mulepackin

    Summer Sausage & Pepper Sticks

    Great session and final product from it. Nice production line you got going there. Hope it all turns out well for you. The pics are sure good lookin!
  4. mulepackin

    More Cheese!

    Thats the stuff there! Had a smoked grilled cheese sammich for lunch just today.
  5. mulepackin

    Sam's Club Lays Off 11,000 People - This Sucks

    This probably means the difference for these poor bastards being 4-7 to a slightly lower rank on this list:http://www.forbes.com/lists/2009/54/...mily_N9CY.html Thats a tough one to take. I'm not sure how to interpret any of this vis-a-vis purchasing from Sams.
  6. mulepackin

    Mad hunky BB's w QVIEW

    You got my mouth watering buddy!
  7. mulepackin

    not sure what I ended up with

    I'd be pretty careful til you know for sure what you got. I get an occasional seasoning mix from my butcher too, but they include pretty clear labeling and even some general instructions. Hand written and photo copied, but they are taking care of us. If I can mail you some Instacure from the...
  8. mulepackin

    Eggnog - Low fat version

    Thanks for the recipes guys. My future son in law had me try nog with Kahlua in it this past Christmas. That one can get away from ya if you aren't careful.
  9. mulepackin

    Sausage grinders and stuffers

    Its a Dayton gear reduction motor. 1725 RPM with reduction ratio of 14.4:1. My final speed is about 120. It works very well.
  10. mulepackin

    smudge?

    I would say I get the sawdust version of charcoal and some ash when using my freezer conversion. I actually get a heavier whiter smoke when I don't dampen my sawdust, quicker combustion. But I'm not pushing the damp vs. dry argument here. I would say my smoke quality with my hotplate side box...
  11. mulepackin

    anyone learn how to acheve that ham like state in smoked meats

    Proabably some old nasty deep fryer involved along the way too.
  12. mulepackin

    anyone learn how to acheve that ham like state in smoked meats

    After following the thread, sounds to me like you've got the answer. Why start the thread with a question, and then all the riddles. If you want to share some "secret" we aren't privy to, get it out there. There may be other ways, but curing is still my way. The way I, and apparently, many of us...
  13. mulepackin

    simple question, where to put temp probe in butt

    All good information. Safety cannot be overemphasized. I do have one thing I would like to add or more correctly ask. If you are going to cite a reference, i.e. a food safety website, or manual, etc. please provide the link, or the specific manual, or some means by which we can check this info...
  14. mulepackin

    anyone learn how to acheve that ham like state in smoked meats

    Just one word - Cure.
  15. mulepackin

    1st attempt venison salami QUESTIONS.

    Thats true, but give it a whirl in the food processor, and it is just as fine as you want it to be
  16. mulepackin

    Nasty Snack Sticks

    These were casings that I was having trouble with. They would burst almost instantly when trying to stuff.http://www.smokingmeatforums.com/for...ad.php?t=87634. Don't know if it was the casings, my storage of them or what. Couldn't fill to proper fullness, so just kind let it roll in.
  17. mulepackin

    Zeek's Big Kahuna Sausage

    Really great looking links! What kind of casings did you use. Very uniform sized too. Again, great job.
  18. mulepackin

    Occ

    More victims of reality TV. Lets see The OCC guys aren't talking and have parted company. John and Mary Kate are splitsville, who knows what will happen to their brood, and Boyd Coddington is dead. What a wonderful reality our networks are revealing to us. Lets go watch Pitmasters. Sorry, I have...
  19. mulepackin

    Wal Mart or Sams ?

    When it comes to buying meat, country of origin labeling is one of the best things to happen to the American meat consumer. If you want to buy American, it will say so on the package. American meat from Sams is okay by me. Downside is a lot of packers are circumventing the intent of the law with...
  20. mulepackin

    Considering a Meat Grinder, Need Advice

    I don't have the data right in front of me, but IIRC it is a 1/4 HP Dayton, 1725 RPM, but gear reduction. Again don't exactly recall the reduction ratio, but it puts me right in a pretty good grinding speed. It does get warm. I just pack ziplocks of ice around it. I've worried about the plastic...
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