Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. mulepackin

    making breakfast sausage cant find pork fat help

    Ditto this. I usually get 3# packages in the bacon case of most grocery stores around here. I've used them very successfully in salami, summer sausage, polish, snack sticks. I just eyeball for a fat percentage, and calculate from there. I usually go with an 80-20 lean to fat ratio. Here are some...
  2. mulepackin

    Finned Strip Heater

    You pretty much have to set your fan up so that it "pushes" the air. You don't want smokey air circulating around the fan. It will eventually clog and cover it, and disable it. The other problem is introducing cool air which then needs more heat to maintain temps. Not so much of an issue with...
  3. mulepackin

    Bacon, newbie help please

    If you hot smoke pork belly, you will almost certainly render a large portion of the fat away, leaving you with a little cooked side pork, but not bacon. Well maybe a sort of huge slab of cooked bacon.
  4. mulepackin

    Bacon, newbie help please

    I'd be pretty reluctant (read I wouldn't) to do this. You might get away with it, but you might not. There are several bacon brine recipes around the forum that use a cure. You would be much safer following one of them, or adding the correct amount of cure to Alton's recipe. I can't say what...
  5. mulepackin

    Deal Alert!!! 19mm Casings @ Cabelas

    Yep got mine today too. 6 packs. They are small, I don't know if they will work too well with my smallest tube, but we will see. I also got 2 packs of the 33 mm for polish sized sausages. Each pack will do 70#. Definitely a good deal. Thanks again for the heads up everyone!
  6. mulepackin

    polish sausage

    Sounds like a great recipe. I love a good polish sausage, but haven't found a recipe I really like yet. Thanks for sharing it with us.
  7. mulepackin

    Chainsaw shavings

    Supposedly certain individuals in this part of the country are known to quarter game taken illegally or even legally, with a chainsaw with veg oil in the oiler. I suppose if you were real lazy that would be one way to do it. Or if it is a poached animal, and you are in a hurry. Either way, it...
  8. mulepackin

    Finned Strip Heater

    I would think a 1000 watt would provide plenty of heat for your unit in your circumstances (if using it there, ambient temps shouldn't affect you as much as colder climes). However, the larger the heater, the less it will have to cycle to maintain temp, and the quicker your recovery, so if you...
  9. mulepackin

    WhooHooo Grizzly stuffer came today!!! My bday too!

    I would hope not too, but you never know.
  10. mulepackin

    Upgrade Me

    If you are going to do a lot of larger summer sausage size stuff, I would get the largest horn you can use on your grinder, about a 2 in.. When I stuffed with my grinder I used one for that as well as bagging ground meat for freezing. Made life a lot easier. I got mine through LEM if I...
  11. mulepackin

    WhooHooo Grizzly stuffer came today!!! My bday too!

    Every piece of shop equipment I've ever gotten from Grizzly was coated in cosmolene. Usually have to scrape off the thick stuff and then use a solvent on the remainder. Congrats on the purchase!
  12. mulepackin

    Diamond pattern

    I use the #9, but I prefer the raised style to the flat. I find it to be structurally stronger. I can span a greater distance with it, than I can flat, without having to reinforce the shelf.
  13. mulepackin

    Upgrade Me

    A couple other on line dealers I've had good luck with are: http://www.alliedkenco.com/catalog/index.php http://www.midwesternresearch.com/ I'm pretty sure a #10 grinder will take the same tubes and plates as a #12, if that helps.
  14. mulepackin

    Frozen smoked ribs...now what?

    I think Reynolds and ZipLock both make something like this. Couldn't say how or if they work.
  15. mulepackin

    The Real Menu From The Restaurant W/Qview

    Very cool Ron! Thanks for sharing that with us. That takes me back to some of the resort joints I was lucky enough to visit once in a great while when I was a kid.
  16. mulepackin

    Image test

    Image testing
  17. mulepackin

    Deal Alert!!! 19mm Casings @ Cabelas

    Excellent buy, hopefully they are for smoked stix. Usually the smoke-able ones are mahogany colored, but not necessarily. I got some coming none the less. About a third what I usually pay.
  18. mulepackin

    Smoked sausage samples

    Very good looking links there!
  19. mulepackin

    Finally, got bacon

    That would be true if it were not a cured meat. Bacon is most certainly cured, so you are safe at these temps. The danger zone is 40 - 140 to the best of my knowledge, so even less than 100 would be an issue were it not for the cure.
  20. mulepackin

    Mozilla Users

    I'm not. When I use the manage attachments link, I just upload my own pics to that window, then they attach to the thread when you complete the steps. Thats how I have done pics on all the forums I visit. You don't have to use a host.
Top Bottom
Back
Clicky