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  1. tlzimmerman

    Stuffed vs Non

    Advantages to casings....the fat doesn't get blotted off and stays in the meat, which keeps it moist. I have had non casing summer sausage from the oven, and the stuff I had was dry and really paled in comparison to what I make in the smoker. The casings are pretty cheap for summer sausage...
  2. tlzimmerman

    Why Grind (2) Times?

    Another thing I should mention is I think the practice originated when using hand crank grinders, cuz it can be a real bear to grind down to 3/16 or 1/8 first grind with a #32 grinder without cubing the meat first. That said, I think grinding twice figure to me to be a little easier on the...
  3. tlzimmerman

    Why Grind (2) Times?

    I guess I am in the corner of grind twice. We have always done it that way when butchering our own cattle pigs and deer, and it does not emulsify the meat at all in my experience. One big reason for grinding twice when you are doing hamburger and such is you get a more even consistent product...
  4. tlzimmerman

    First try at Buckboard bacon

    Looks great, I got a butt that has buckboard bacon written all over it, going to try this soon. Looking forward to seeing how things turn out.
  5. tlzimmerman

    Snow-Smoked Canadian Bacon.w/ view..

    Dig a path to the smoker and smoke em. I think things taste better when smoked in the cold anyways.....does something to the fire ;) hehe
  6. tlzimmerman

    What plates do I need?

    Just my .02, I would go ahead and get a 1/2 inch plate and extra knife, no more than they are they are worth having. We grind everything twice, and when making sausage as well its nice to be able to grind once, mix and grind again. No nothing really uses a 1/2 plate, but grinding twice has...
  7. tlzimmerman

    Is there a solution for too much cure?

    As far as covering the meat, I always either mix it well with my other dry seasonings before rubbing, or I put it all in water brine or mix it with ground jerky. Getting a good cover of cure is very important, mix well. Good luck. Good scales and precise measurements are a must when curing meat.
  8. tlzimmerman

    Cupcake Chicken....QView

    Watch out, if Jack's Deep South sees this post you might get an angry talkin to! LOL Seriously though those look awesome, might have to try that out one of these nights.
  9. tlzimmerman

    first rib attempt

    Don't use freezerburnt ribs......tried my first this last weekend and they were DRY. Good luck, I am ready to try another set soon to see if it was me, the freezerburn, or both.
  10. tlzimmerman

    Vac u Pack

    First of all this is a great thread with lots of information. My rival seal a meal is going strong, but I am already starting research for its eventual demise and had a questions. The vacupack machine still must use the channeled bags correct? If not that will definitely be my choice but I...
  11. tlzimmerman

    Another set of Bacon - I'm Hooked (with QView)

    Mmmmm bacon! Looks great, gotta keep the bellies next time we butcher hogs! Oh and why let the butcher slice my bacon when thats a perfectly good excuse to buy another toy!
  12. tlzimmerman

    What Equipment do i need ?

    My suggestions is just get manual equipment. Get a #12 or #22 hand crank grinder, most of those also have sausage stuffing tubes that will suffice for 10 pounds of brats or such. A good manual grinder (old enterprise is the best) can be had for not alot of money, and get you started. The...
  13. tlzimmerman

    Newbie questions regarding making bacon

    I am also interested in this topic, if any of you all who have made bacon can enlighten us.
  14. tlzimmerman

    Gosm

    FWIW my cast iron skillet in my smaller drawered gosm works great, I can make good smoke on low all day long, I just preheat the cast iron when I preheat the smoker, it doesn't take 10 minutes to have a good stream of tbs.
  15. tlzimmerman

    Narrowed it down need your input

    FWIW I am switching my electric to propane after buying a gosm. My big electric up to now has only been able to do sausages because of the temps, The big thing for me getting a gosm for my smaller smokes rather than an electric is I want to be able to do them at the lake, or when we are...
  16. tlzimmerman

    Using a Rib Rack - Any adjustments needed?

    I would think its the same procedure. I would just suggest taking some time and a probe and measuring temp at your different racks. On my gosm I am pretty close to the same on all 3, but the top normally seems to be the hottest on mine.
  17. tlzimmerman

    How to maintain thin blue smoke GOSM?

    Just another update......messing around some more and from here on out I will be doing pretty much all chunks....works beautifully and is completely hassel free (no soaking) and gives me some good smoke. I have been tossing in some of my dust just to get rid of it, and already came across a...
  18. tlzimmerman

    Lots of Buffalo

    You can also think about slicing up a roast and making smoked jerky, buffalo makes some good jerky.
  19. tlzimmerman

    Gosm

    Good snag.
  20. tlzimmerman

    I FINALLY found a tank!!!!!!!!!! Actually two of them

    We have built several wood burning stoves out of old propane tanks.......yeah we take the valve out and fill it full of water, drain, and cut away. To me thats the safest way.
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