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  1. Y

    Charbroiler

    on your air/fuel mix you need to clean the inside of the burners they get crud in side [rust, cobwebs ect] and this will throw off the mix by restricting the flow the orfice is like a jet witch draws air in with the flow a 12 or 20 Ga. shotgun cleaning brush will make short order of this task...
  2. Y

    which is better tape or hog rings

    48 north is right the tape machine works great except if you have meat residue on your hands every now and then I get sloppy and get something on my fingers then the fun begins fighting the tape machine gota keep the hands clean Mike
  3. Y

    New guy to group!

    a little wire brushen and some paint she be good as new Mike
  4. Y

    Couple Interesting Welding Projects (Dialog & Pics)

    ran into the same problem watering the pigs using 5 Gal. pails our son [the engineer]seen the problem and fixed it made a water trailer with a 65 Gal. poly tank and a small gas trash pump was a nice Fathers Day gift 2 years ago your set up looks great and saves the misses lots of work bet ya...
  5. Y

    New guy to group!

    hey Red Rock 46 welcome from the Keweenaw of Mi. the rotisserie might work great for whole chicken Mike
  6. Y

    Any new Michigan Members?

    welcome from the yoop Mike
  7. Y

    Jerky in conveyor oven

    dont think you can get the belt speed slow enough or the temp low enough to do the process might try a convection oven with the air flow and temp setting could work fine Mike
  8. Y

    Vintage Berkel manual needed

    https://www.sharpteksupply.com/parts-by-mfr/berkel-slicer.html
  9. Y

    Vintage Berkel manual needed

    try this company https://www.nbsparts.com/ they have helped me find parts for out dated equipment Mike got another one that is helpful out of the bronks Ny. gota find the contact info
  10. Y

    Pasture Raised Pork Spare Ribs

    check this breed of pig out https://idahopasturepigregistry.com/ they are primarily grass eaters Mike
  11. Y

    Pasture Raised Pork Spare Ribs

    one thing I am finding on grass fed pork is the ribs and bacon are on the thin side so Ive been leaving the bacon on the ribs and end up with a nice rack of ribs for the smoker Mike also the ribs look great
  12. Y

    meat mixers

    there was a brief mention about a kitchen aide with a dough hook can any one give more info if this works? Mike the reason I am digging hard on the mixer is Wife said the herd has to be down sized before winter....we are talking 20 pigs... that is a lot of hand mixing
  13. Y

    meat mixers

    would coating the tub with leaf lard help out with the sticking of the grind Mike
  14. Y

    Michigan's UP Sausage...Cudighi

    have to talk to a butcher friend might cost me a case of beer but would be worth it Mike
  15. Y

    meat mixers

    how coarse of grind are you all mixing the seasonings at I usually do a coarse grind mix the seasoning in [by hand] let set a day or 2 in the cooler then finish grind at the desired size cooler is set at 30-32 degrees still looking at getting a mixer from LEM but so far the postings are not...
  16. Y

    1000 gallon Propane Smoker/Grill Pull Behind

    Andy Welcome to the forum Mike
  17. Y

    LOve the Forums; but WAY, WAY, WAY TOO MANY ADS and POP-UPS.

    delete
  18. Y

    Hobart Slicer 410

    Old Sarge thank you for the link to Lubriplate Mike
  19. Y

    The Three Little Pigs (help!)

    on a lot of the brines I do there is some residue left in the bottom of the mixing bucket. you can only saturate so much into water or other liquids I do the injections and then dump the rest into the brine bucket on top of the hams currently there is a whole pig in brining buckets getting...
  20. Y

    Ham not cured properly.

    did you inject the meat with the brine? we just did 2 hams last night and used a injector to soak the inside of each cut especially around the bone don't want ''bone sour'' I see you parted out the ham any chunks over a inch thick possibly could not cure in the middle. Mike
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