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  1. ron forst

    New from Minnesota

    Welcome aboard! It sounds like we could be neighbors! this is a very addicting hobby you found the best place online for great info,ask lots of questions and take lots of pictures.
  2. ron forst

    corned beef to pastrami, is it that easy?

    too lazy to look around, what internal temp do you take these to?
  3. ron forst

    Sauerkraut with SQWIB"S help

    commonly used termonolgy around here is "once you make your own sausage you will never like store bought" This is even MORE the case when talking kraut. Every fall when cabbage goes on sale I buy 50 pounds, shred it, adding salt as I goes, usually after every 4-5 pounds about 2 tablespoons...
  4. ron forst

    spare ribs SOW cut

    Sow ribs are Exactly what I would buy every time if given the chance. There is a restaurant in my hometown who has won numerous awards for their Ribs, and they use exclusively Sow Ribs, way more meat than a Gilt or Barrow. Gilt equals a female pig who has never had a Litter. Barrow is a male who...
  5. ron forst

    Easy Peasy Landjaeger

    nice looking wurst, so the tube you use for sheep casings, is it 3/8  OD?
  6. ron forst

    A different idea for the leftover meat in the stuffer

    when I get done stuffing I usually take the leftover and put it in my jerky shooter and lay it out and put it right along in the smoker with the sausage, turns out great
  7. ron forst

    MTN Kitcherware stuffer.

    I do have the 8 quart enterprise and have always believed it holds 15 pounds, I could be wrong next time out I'm going to weigh as I fill 
  8. ron forst

    MTN Kitcherware stuffer.

    I believe the 8 quart Enterprise holds 15 pounds
  9. ron forst

    First try at Sticks

    were you using natural sheep casings or collagen? if they were natural then you should always hang them at room temp for quite a few hours so the casing dry off or they wont take smoke very good
  10. ron forst

    What kind of salt?

    When you guys mix up a batch of sausage, and use something other than a package mix, do you use iodized table salt, or do you use canning salt? I need to do about 75 pounds of deer/pork smoke sausage tomorrow night and the thought just crossed my mind if I have enough salt or could I use canning...
  11. ron forst

    PicNik Roasts?

    I have a 4x4x6 foot smoke house, and I use an Amazen smoker for smoke generation, its 35 degrees outside as i type this, I'm sure there is no danger of temp getting too high, but I will keep an eye on it
  12. ron forst

    60lbs of Venison turned into tastey greatness!

    I've had days like this myself, your grand master plan gets side tracked and ends up being one thing after another biting you in the ass, I have to admit I LOL when I read about the blowouts, I tried sheep casings with a not quite small enough tube and my god, talk about a circus, wife wouldnt...
  13. ron forst

    PicNik Roasts?

    I just prepped them and am cold smoking them for about ten hours and then will finish in the oven. They did have a thick layer of lard that I mostly trimmed from the bottom before putting the smoke to them, I figure without weighing it probably 2 pounds max off three roats, so I didnt lose much...
  14. ron forst

    Here is my plan, will it work?

    ok so the whole temp thing has me a bit scared. Being that I cant devote a whole day smoking to perfection I've decided to "cold smoke" the roasts, ( this is Minnesota) so getting in the dander zone shouldnt occur. After 4 or 5 hours of cold smoke then I will cook them in an electric roaster for...
  15. ron forst

    20 pounds of pepper sticks

    So after trying and almost losing my religion with natural sheep casings the last time, I picked up some collegen casings and did 20 pounds of pepper sticks with cheese. What an improvment over the natural casings! BUT having an older Enterprise stuffer cranking this mixture through even a 1/2...
  16. ron forst

    Here is my plan, will it work?

    about 15 hungry 20 something men coming this weekend for a party at the brewery. The plan: Purchased 3 pork shoulder picnik roasts, rubbed down last night, in the frig today wrapped in plastic wrap. Tonight after work, into the smokehouse for 4 hours. Into the frig to cool down as fast as...
  17. ron forst

    PicNik Roasts?

    Walmart has picnik roasts on sale for $1:58 a pound. Would these be too fatty to smoke for pulled pork?
  18. ron forst

    Small Pig Woes

    Id just talk him into either making sausage with it or else season it up and make pulled pork out of the whole thing
  19. ron forst

    Saurkraut--(Inside the sausage)

    I love both kraut and sausage,brats,you name it. Ive got to thinking, couldnt a guy mix saurkraut into the brats, or sausage when mixing it? havent found a good recipe yet, anyone have one to share?
  20. ron forst

    Has Anyone?? Enterprise stuffer

    the only tube I have measures about 5 1/2 inches long and the outside diameter is 3/4 inch, is there a 1 inch tube for this stuffer?The whole in the nut measures "almost 1 inch
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