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  1. stexdvldogpilot

    Sunday Sausage Day!

    I'll try the 3/8 and less times, thanks.
  2. stexdvldogpilot

    Sunday Sausage Day!

    I have different size plates, I double ground it on the large and then the small. I will have to try the medium plate. I did the double grind to help mix it.
  3. stexdvldogpilot

    Sunday Sausage Day!

    OK I need help with texture. Last years was too course, this last batch was too fine like hot dog, almost. Help please.
  4. stexdvldogpilot

    Need a source for Old propane tanks near southeastern massachusetts.

    Thanks for the reply, PM sent.
  5. stexdvldogpilot

    Need a source for Old propane tanks near southeastern massachusetts.

    I am looking to do this also, I have a huge ass old propane tank I want to use. Can you pm me your process also, some tips would be great too. Do you have a recommendation for cutting? I have a your email set up but am thinking of buying a plasma cutter, any recommendations on which one...
  6. stexdvldogpilot

    Sunday Sausage Day!

    Made 50 lbs this time, much more manageable. Did the last 10 with Jalapeños and Cheese.......so good. Sent from my SM-N910V using Tapatalk
  7. stexdvldogpilot

    My best Jerky so far, and it was easy.

    Just a before pick, I forgot an after. I will next time. I also did some smoked backstraps, pretty much same way, just in smoker and instead of jerky seasoning used a seasonal. Sent from my SM-N910V using Tapatalk
  8. stexdvldogpilot

    My best Jerky so far, and it was easy.

    Tiger sauce and cure marinade over night. Sprinkle with Fiesta "Jerky seasoning" and put in dehydrator. Was awesome. Venison was tasty and the bites got better as you chewed.
  9. stexdvldogpilot

    Sunday Sausage Day!

    Oh forgot, higher tables, need to raise tables a couple feet, my back is toast.
  10. stexdvldogpilot

    Sunday Sausage Day!

    Ended up being 100 lbs 50/50, 60 lbs 60/40, and 25 lbs of just pork because ran out of deer after trimming. Tried each batch patty form, was good, so hope that transfers over. Kids loved it, and wife even said it was good. Going to smoke some tomorrow, anyone want to give me some advice on...
  11. stexdvldogpilot

    Sunday Sausage Day!

    Not ging to lie, I'm beat!
  12. Sunday Sausage Day!

    Sunday Sausage Day!

  13. 20160214_192437.jpg

    20160214_192437.jpg

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  14. stexdvldogpilot

    Sunday Sausage Day!

    I have several recipes off of here, so I hope their good, plus one from a friend who is known for his sausage that he has been making for years, but if you have a favorite, I'd be all ears, or I guess all eyes. Making a raw sausage and going to smoke some. Mainly just a salt and pepper...
  15. stexdvldogpilot

    Sunday Sausage Day!

    Sunday will be my first attempt, so pretty excited with a little bit of nerves. Just got a new grinder, stuffer and some big plastic tubs. A friend and I are going to be cutting up 100 lbs of venison and 100 lbs of pork butts. I want to thank you all for your hours of reading and pages of...
  16. stexdvldogpilot

    Greetings from Okinawa! Far East Noob.

    Welcome! How's Kadena these days?
  17. stexdvldogpilot

    Washington State newbie in here

    Go Cougs!!!!!
  18. stexdvldogpilot

    Mail order beef

    We get a lot from Omaha Steaks, usually as gifts. Never had any issues and pretty good cuts. http://www.omahasteaks.com/
  19. stexdvldogpilot

    venison sausage Final open shot

    Yeah I caught the back strap part and almost cried.
  20. stexdvldogpilot

    Howdy from S Texas

    Not too far NE of Freer, pretty close actually.
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