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  1. tlzimmerman

    Using Preground Beef for Sausage

    I make mine all the time that way, the only concern I would have is use safe thawing practices......do it in the fridge or if you take it out, don't leave it out for extended periods of time.
  2. tlzimmerman

    Venison Summer Sauage

    I do a 2 grind on all my meat...first grind all the venison and pork through 1/2 plate, mix with seasoning and cure as I stated above, then grind through the fine plate, think mine is 1/8th? Its either that or 1/16th, pretty sure its 1/8th. Like I said in my above post...I use a 3" around...
  3. tlzimmerman

    Dogs...What breed do you have and whats their name

    125 pound Chesapeake Bay Retriever named Chester with bad knees (cant run for too long...and dangit he is a good begger so I feed him!) 95 pound Boxer named Axle...built like a brick ****house 25 pound boston terrier named Keno build like a brick ****house The boston runs the show most days...
  4. tlzimmerman

    kielbasa help

    What was the fat content of the meat in the sausage? They look as they don't have any juice and were too lean to me. Cutting down the draft would probly help, it looks as those are almost dehydrated. Also I am assuming your meat thermometer has been tested along with the rest of the ones you...
  5. tlzimmerman

    Breaking News: Old Dog Learns New Tricks

    MMMM....looks great. Nice job on the qview.
  6. tlzimmerman

    7" of Snow vs 18 lbs of Butt

    I love smoking in the cold! Those look great!
  7. tlzimmerman

    Venison Summer Sauage

    First off welcome, if you haven't yet head on over to roll call and put up a post so you can be greeted proper by the community. First off what equipment do you have? You can make venison sausage pretty much with a small hand crank meat grinder with stuffing tubes and nothing else. A sausage...
  8. tlzimmerman

    kids and wrestling.....

    I hear ya. I am from a small town in KS, that historically has been known for wrestling. My class won 2 state championships in HS and lost the 3rd in by 1/2 a point. I chose basketball at a young age and still regret doing it (it was a fight between my older brothers, some of them were...
  9. tlzimmerman

    Propane Smoker Suggestions

    If you can find the newer small gosm anywhere, they have a drawer for both the water and for the chips. Thats what I got and I love it. Lowes carries them around here, I got my new one at bass pro, picked up the last one at the time. The GOSM is not a really heavy smoker, but I like it that...
  10. tlzimmerman

    Lottery

    Oh I dream about this weekly....I am all over this. I only play if the jackpot is over 100 mil, so I would cash out instantly and taht would give me about 50 mil, I would keep 5 mil to play with, and hire an accountant to put the rest in offshored banks that are insured up to 10 mil, normally...
  11. tlzimmerman

    First try at Buckboard bacon

    I wouldn't think so...should be completely safe to lay outside on a counter right now as a cured piece of meat, but I will let others with more experience in bacon give you the final word.
  12. tlzimmerman

    Disaster

    Yeah I would toss it.....botulism is nothing to mess around with.
  13. tlzimmerman

    1050 lbs

    So that kinda looks like fun, but yeah thats alot of bacon.
  14. tlzimmerman

    Cheap smoke anyone?

    Great idea, been wondering how to cold smoke bacon with my GOSM...you might have just solved it for me.
  15. tlzimmerman

    Parkay on ribs. A blind taste test.

    I did parkay on my last two sets, and man they were good. I do need to get a good sauce hammered down for ribs to finish with, the flavor in the meat is amazing but there is just a bit lacking IMO so far. Getting closer though, and I have only done 3 racks. I sure do love trying!
  16. tlzimmerman

    My COLTS Superbowl fixins........

    The saints won the battle, but if the colts have that to come home to they definitely won the war.
  17. tlzimmerman

    making deer jerky do you have to have tenderquick

    I will throw in my .02. It depends on how you smoke and make the jerky, a dried salted piece of jerky will keep without the use of cure because for botulism or food poisoning to occur you need temps between 40-140, time, moisture, and an oxygenless environment. That being said the thin nature...
  18. tlzimmerman

    Vac u Pack

    Thank you very much...that answers my question. Points for you!
  19. tlzimmerman

    Snack Stick help

    I make all my snack sticks venison, and mix in pork fat for a 10-20% ratio. If you are grinding and stuffing with a grinder, I would grind once through a 1/2 plate, mix, and grind and stuff at the same time before the meat cures and sets up overnight. Then let the sausage cure in the casing...
  20. tlzimmerman

    Stuffed vs Non

    If you can find a cheap little meat grinder that would stuff summer sausages easy because they are so large you can use large stuffing tube, might be able to get into it for not much money if you watch ebay for a bit. If not, and you are interested in doing sausages, there is not a whole lotta...
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