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  1. bobrap

    New smoker thoughts

    Do the Gen 2 have vents on either the top or side?  I thought the side vent was the biggest complaint on Gen 2.  This has a top vent.
  2. bobrap

    New smoker thoughts

    Thanks guys. Mostly looking for something to smoke sausage. Couldn't beat the price at tad over $200. Been wanting to make smoked sausage for a while. Is there a version 3? I called the company and she said it's a v3 (?). Looking forward to sausage and bacon!
  3. bobrap

    New smoker thoughts

    Getting ready to head to Lowes and look at a MES40 for $250 http://www.lowes.com/pd_673792-58355-20076515_1z0wekg__?productId=50408360&pl=1  Can't get my Traeger to smoke at low enough temps to do sausage and wondered what you guys thought of this unit.  Any one own one?  Thanks. Or this one? ...
  4. bobrap

    New Smoker opinion

    Getting ready to head to Lowes and look at a MES40 for $250 http://www.lowes.com/pd_673792-58355-20076515_1z0wekg__?productId=50408360&pl=1  Can't get my Traeger to smoke at low enough temps to do sausage and wondered what you guys thought of this unit.  Any one own one?  Thanks. Or this one? ...
  5. bobrap

    Mixing spices

    Thanks for the reply.  Should have said I plan on stuffing into hog guts.  When you mentioned about curing, do you recommend adding cure?  I have cure#1.  Don't plan on smoking until I can figure out how to use my 1st gen MES 30. Just saw your latest post after I posted.  Went back and looked...
  6. bobrap

    Mixing spices

    Hot Italian...I hope.
  7. bobrap

    Mixing spices

    Good morning all.  Gonna try my hand at this recipe today.  I've read a lot about mixing your spices with water.  Should I mix the spices with the wine?  Also, any suggestions/modifications to the recipe?  Thanks. 10-lbs pork 2-cup cold red wine (homemade, of course ) 2-cup chopped fresh...
  8. bobrap

    Dry/crumbly sausage problem

    Never heard of "Common Core Math".  Our poor children.   Anyway, last question or two.  After you mix the meat, spices, etc. do you stuff immediately or let it rest overnight in the fridge?  I tried looking for a poll or suggestions for sources of casings.  Any place really shine?  I've only...
  9. bobrap

    Chipotle / Garlic Mixed Nuts

    Thanks, Murray.  I just got some chipotle powder that is really hot and was worried it might be too overpowering.  Don't want to burn anyone's mouth :).
  10. bobrap

    Dry/crumbly sausage problem

    Dave, you're my hero.  Thanks so much for the math lesson .  I think I might have it now.  If I want 140ppm nitrite for 10 lbs of meat it would be 10.17grams?  Man, should have payed more attention in math class.  You know, "I'll never use this stuff". Again, really appreciate the help and advice!
  11. bobrap

    Dry/crumbly sausage problem

    A lot of what you guys say sometimes goes right over my head.  Especially the PPM.  How much is that in tsps? :)  I haven't gotten into smoking sausage because my Traeger doesn't do 120 so everything is fresh.  Guess it's time to order some Ames Phos and Soy Protein Concentrate.  I really...
  12. bobrap

    Dry/crumbly sausage problem

    Thanks for the replies and advice. Think my problem may have been undermixing. @dave. Do you add the Ames and soy to all your sausages? The pork I have been using was ground at the slaughterhouse. They called it their coarse grind. I season and then regrind with my coarse plate. Thanks...
  13. bobrap

    Dry/crumbly sausage problem

    Thanks, worktogthr.  Didn't think about the mixing part.  I'll need to pay closer attention to that on my next batch (Wed).
  14. bobrap

    Chipotle / Garlic Mixed Nuts

    Know this is an old thread, but, I want to give this a go.  How much chipolte and garlic is used.  I just got some chipolte powder and it's killer.  I don't want to burn anyone's mouth :)  If anyone who's done these can post quantities used, I thank you.
  15. bobrap

    Dry/crumbly sausage problem

    Just did some hot Italian sausage and, as the title says, not the best outcome.  The taste/spice mix was great, just not the best texture.  What do you guys think could be the problem?  I try to keep the meat cold.  I thinking that it's the lean/fat ratio.  I got the pork from a hog that...
  16. bobrap

    Grinder advice

    Shame on her!
  17. bobrap

    Grinder advice

    Well, I went for the larger .5hp.  They gave me a pretty good deal.  Not sure which I'm going to make first.  I think a hot italian.  Where you from in Jersey?  I'm originally from Elizabeth.
  18. bobrap

    Grinder advice

    Thamnks for the replies.  The $60 difference was between the #8 & #12.  It's about $160 between the one I already bought and the commercial grade .5hp.  Decisions...decisions
  19. bobrap

    Grinder advice

    Thanks for the reply.  I kind of had the same mind set.  Don't know if the money is justified.  Get a bigger grinder, next I'll have to get a bigger stuffer.   Just wondering also about the size.  #8 vs #12.  $60 difference between the .5 vs .75 hp models.  Do you think there is much difference...
  20. bobrap

    Grinder advice

    Just bought the Cabelas Cabela's Pro-Series Grinder and now wonder if I made the right decision. I don't do a massive amount of grinding (mostly butts, some beef and a few deer hind quarters). My concern is should I have bought the commercial grade .5hp. Any advice would be appreciated as I'm...
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