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  1. tlzimmerman

    grinding plates question

    What he said. I have gotten mine before from midwesternresearch.com. They sell plates that come with 2 packs of knives as well for like 30 bucks.
  2. tlzimmerman

    Smoking summer sausage

    Try to get it in an airtight container....keep as much air off it as possible and it will keep for a day or two. After mixing the cure into the sausage, I've been told you should always wait at least overnight before smoking to allow the cure to do its business.
  3. tlzimmerman

    Pepper sticks, pepperoni sticks, and venison hotdogs......a journey with qview!

    Thats a good idea.....I have a cousin over there, I think I will throw in a batch for his unit and get them headed over. Thanks for inspiring me!
  4. tlzimmerman

    Pepper sticks, pepperoni sticks, and venison hotdogs......a journey with qview!

    Yes, thats the way I did it in the beginning. I know this goes against the grain here, but I like letting things cure overnight and then stuff once its stiff.....allows me one last going over of the meat after it changes colors to make sure I got it mixed good. Just personal preference, but...
  5. tlzimmerman

    Pepper sticks, pepperoni sticks, and venison hotdogs......a journey with qview!

    Alright guys, well I didn't get pictures of the rest of the mixing and grinding of the hotdogs....it was late and I forgot. However, I do have the qview of the finished sticks and hot dogs. Just finished up the hot dogs this morning. Here is the pepper sticks the next morning after...
  6. tlzimmerman

    Pepper sticks, pepperoni sticks, and venison hotdogs......a journey with qview!

    I dry at 110 for 1 hour, then increase to 1bout 140 for a couple hours with a good smoke then slowly increase to about 180. I don't put a whole ton of smoke to em, just til I think its "bout right" then I just finish out with no smoke. I probly only have the smoke on them for roughly 4 hours...
  7. tlzimmerman

    Pepper sticks, pepperoni sticks, and venison hotdogs......a journey with qview!

    Which direction? I was raised west of here in Hoxie and my wife is from out by gove.
  8. tlzimmerman

    Snack Stick Curing

    I always use to stuff right away when I was stuffing with a hand grinder and or my jerkey cannon (which took FOREVER either way). I now have a metal geared sausage stuffer and I let it cure overnight in tubs so I can turn it one last time after the cure before stuffing and make sure everything...
  9. tlzimmerman

    What's everyone cooking this weekend?

    Meat for some pepper sticks is thawing as we speak, mixing tonight, smoking tomorrow. YUM!
  10. tlzimmerman

    Pepper sticks, pepperoni sticks, and venison hotdogs......a journey with qview!

    Hey guys, my first attempt at a qview here so go easy on me! Started getting the meat thawed for some sausage smoking tomorrow. On the dockett are 25# of pepper sticks in collagen casings (19mm I believe), 5# of pepperoni sticks same casings (first time trying these), and 5# hot dogs in...
  11. tlzimmerman

    What's your occupation?

    Work as a Tech Lead on the Internet helpdesk for an ISP in kansas serving about 20,000 customers.
  12. tlzimmerman

    Relatively new smoker......here is my story.

    Thank you all, I am figuring out the q-view thing. I am doing pepper sticks, pepperoni sticks, and for the first time trying hot dogs on saturday. I will be sure to take some pictures for my first q-view. If anyone has any advice on my quest to build a new smoker....please feel free to check...
  13. tlzimmerman

    Need some input on a new smoker build idea

    First of all, the basis of the smoker is almost exactly the same as the one shown here. http://www.smokingmeatforums.com/for...ad.php?t=85266 Its amazing how close our designs are actually, and I had found that exact burner and was going to use it as well, but I have some questions. I had...
  14. tlzimmerman

    Relatively new smoker......here is my story.

    Hey guys. Thomas Zimmerman here, 24 years young, married and first kid on the way. I have a home built cobbled together smoker, a #12 meat grinder from gander (its rebranded same one northern tool sells) and a 5# sausage stuffer. I also have a 2 meat mixers.....and their names are left frozen...
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