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  1. IMG_20160127_171358682.jpg

    IMG_20160127_171358682.jpg

    • wurm slinger
    • Media item
    • Comments: 0
    • Album: My first Fattie
  2. wurm slinger

    My first Fattie

    Sorry  no build or ingredient pics, phone was dead. I had the kids throw in there favorite ingredients. One made a pizza fattie and the other made a pulled pork fattie. One thing I would change is the amount of cheese, needed lots more cheese. I seen in someone else's photos a pan full of beans...
  3. wurm slinger

    GARY'S BOLOGNA & SALAMI SMOKE

    Nice job and looks great, gonna be lots of tasty sandwiches for a long time to come.
  4. wurm slinger

    Speed Cure Question?

    Thank you very much, I do have a scale to weight by the grams. Will start making sausages tomorrow.
  5. wurm slinger

    Speed Cure Question?

    Cure #1
  6. wurm slinger

    Speed Cure Question?

    I apologize if this has already been answered. I tried doing a search and could not come up with exactly what I was looking for. I am planning on making some snack sticks and ran out of Cure #2 (pink salt) and local supplier is also out however, I do have speed cure but am not familiar with how...
  7. wurm slinger

    Smoking snack sticks in master built smoker

    I have the 40" electric and was also wondering about the vent on the side, I read where some leave it open some close it some open and then close. I would think the moisture would need to escape. I typically run batches of meat sticks of 5-10 pounds at a time.
  8. wurm slinger

    lurker no more

    Thanks for the advice HalfSmoked, I have been using the search to find tons of great info. I can feel my pocket book shrinking and fear my freezer will not be large enough, too many sausages, hams and bacon to try and not enough time
  9. wurm slinger

    Canadian Bacon (Step by Step—2015)

    Bearcarver, thank you for displaying your step by step instructions for newbies like myself. I had never thought about making Canadian bacon before I read this post, now it's a must do. All I am waiting for now is pork loin to go back on sale.
  10. wurm slinger

    Best Casings for Snack Sticks

    Cranky, about how many hours is this process taking to reach IT?
  11. wurm slinger

    lurker no more

    Hello everyone, after lurking around for a few months I decided to jump in with both feet. I am just getting started in making my own meat sticks, sausages and smoking some pork butts, ribs and brisket. I live in Michigan and use MES 40", so far it has done the job but can see something bigger...
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