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I need some help guys . I made some smoked polish yesterday and although everything seems to be good with the flavor and texture by the time the sausage is done the casings are a little dark and chewy . I smoked them at 135 degrees at about an hour and a half and rasised the temp 10 degrees...
I need some help guys . I bought an old general model d #12 meat grinder that I need a worm auger for . It has the square drive end and from tip to tip including the plate and knife stud it measures 8 3/4 long . If anyone has one laying around that they would be willing to sell or if you have...
Its really hard to find meat departments that sell it in the chub , maybe in the deli departments but it crazy expensive there . I used to sell a ton of it in chunks and it was inexpensive .I had one gal come in every week and buy a 3# chunk for sunday dinner , I think she baked it . Somehow it...
I just wanted to get some input on where all of you buy sawdust . Here in minnesota I havent found any source to buy from locally . I bought some from ps seasonings on sale during the holiday . Even on sale with shipping it works out to almost 5 dollars a pound . Its hard to believe sawdust...
morning everyone , I thought Id post a pic of my new smoker , Someone was thowing it out on craigslist . All the electrical and outside was rusted and seen better days and wasnt in working condition . I sanded it down repainted it , replaced the burner with a 1550 watt coil burner , and put a...
I was a meatcutter by trade for 40 years , we always used lean trimmings from the entire days pork cut for our ground pork and added pork butts if we needed to lean it up a bit .
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