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  1. voodoochile

    Need advice on picking out the right grinder

    I have a Cabelas 1 hp and it works great
  2. voodoochile

    Burger Brats?

    no different than making deer brats 
  3. voodoochile

    Master built smoker

    dont trust the built in thermometer .  get a thermometer like a redi check or similar with a meat probe and a pit probe and rely on it . My masterbuilt is anywhere from 5 to 30 degrees different from my redi check .
  4. voodoochile

    Ha e I been grinding wrong?

    for deer burger I grind once thru the course plate and once thru the fine plate . for sausage,brats or salamis I grind once thru the fine plate which gives a little bit courser sausage texture which I like better
  5. voodoochile

    Who uses Owen's BBQ seasonings?

    bacon cheeseburger and philly cheesesteak are both really good brats ........... tatonka dust is great on b urgers but in the summer the humidity makes it clump into a solid 
  6. voodoochile

    Buying Lem #8 grinder, question if need #5 vertical stuffer.

    buy a stuffer
  7. voodoochile

    Summer Sausage Meat Mixture

    oh and d BTW ..., if your pork butts happen to be 15 -20 % fat , which they probably are , you will end up where you wanted to be 
  8. voodoochile

    Summer Sausage Meat Mixture

    from a long time maker of deer salami and summer sausage take my advice ............ stop worrying about 20% this and 80% that and use 50% boned out deer meat and 50% pork butts ............... that mix makes WONDERFUL salami and summer sausage .  dont know what the final %'s are and dont care 
  9. voodoochile

    Summer Sausage Meat Mixture

    80% venison to 20 % pork butt will NOT give you 20% fat in your sausage 
  10. voodoochile

    Sand?

    I used river gravel (also called washed rock) ............ because I had some 
  11. voodoochile

    AMNPS Problem

    X 2
  12. voodoochile

    Grind question

    fine grind and hand mix for my sausage  ................ I double grind my deer burger
  13. voodoochile

    Meat Grinder

    my Cabelas 1 HP grinder is great 
  14. voodoochile

    OK , Best stuffer by far.

    X 2 .................... works great 
  15. voodoochile

    pork burger seasoning

    brat seasoning works well for pork burgers
  16. voodoochile

    St Louis style question

    I prefer 2-2-1 ....... 3 hours smoke tends to dry the ribs out in my experience 
  17. voodoochile

    Insect damaged wood

    I'm thinking it will be fine ...... give it a try 
  18. voodoochile

    New Dyna-Glo vertical offset smoker

    I used Hi temp silicon on mine as well . Worked great . I had a roll of stretch wrap that I used to keep it from sticking to the door 
  19. voodoochile

    Vivo sausage stuffer

    I use a butter knife to roll the O ring off the piston . Looks like a well made stuffer with a good price .
  20. voodoochile

    Question about vacuum sealers

    if any of you non-believers ever used a good vac sealer you would throw your foodsaver in thr trash ............. night and day difference 
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