Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Recommend me a stuffer
my wife was doing the cranking and I was working the casings. She kept having blow outs with the casing so I made her crank the stuffer like a monkey cranking a jack in the box. She's not a big girl, but is pretty strong. It was very hard to crank -
Recommend me a stuffer
maverick is monitoring smoker temp and meat temp. mes40 meat probe is agreeing with maverick and mes40 smoker temp is within 5 degrees of maverick. Checked a snack stick with a thermoworks instant read and it's agreeing also -
Recommend me a stuffer
- ol smoky
- Album
- Comments: 0
-
bent stuffer rod.JPG
- ol smoky
- Media item
- Comments: 0
- Album: Recommend me a stuffer
-
Recommend me a stuffer
right now the sticks are in the MES40. they have been stalled at 136 IT for two hours now. I put them in at 4am this morning. 8 hours now as we speak. Not sure what to do? Just ride it out at 165 pit temp? -
Recommend me a stuffer
hahaha yeah I hear ya dirtsailor, I read that thread and the ordeal you went through. I cringed today when I called them about the bent rod. It actually wasn't too bad, but she did have a bad tone with me. her exact words were " you bent the threaded rod? how the heck did you do that? your going... -
Recommend me a stuffer
I just bent the acme rod on my lem 5lb stuffer attempting to stuff 19mm casings with a 3/8 tube. I need something that can handle a 3/8 tube. What is everyone using for small diameter snack sticks? I mixed in 1 cup of water per 5lbs of meat and attempted to stuff right after mixing. It was... -
Squirrel Sausauge?
70% squirrel 30% pork butt is how I would do it. Then just make whatever sausage you want -
Double Smoked Ham (Bear Style)
Turned out good. I like the glaze, very tasty. cook time ended up almost 11 hrs at 200. THANKYOU -
Double Smoked Ham (Bear Style)
- ol smoky
- Album
- Comments: 0
-
double smoked shank.JPG
- ol smoky
- Media item
- Comments: 0
- Album: Double Smoked Ham (Bear Style)
-
Double Smoked Ham (Bear Style)
Its at 135 IT. I just glazed it. Looks really good -
New Years Venison Sticks
Ok thanks. Thought I read that the casing could seperate from the meat. Again, they look great -
New Years Venison Sticks
they look great, thanks for the post. I'm trying these soon for the first time. I thought you shouldn't do icebath with sticks, Please correct me if i'm wrong thanks -
Double Smoked Ham (Bear Style)
I just put in the $.89 per pound ham shank in for an early dinner. we plan on cutting up the extra and vacuum sealing it for lunches etc for the kids because they love ham. I will post pics when it's done. I'm following bear's recipe to the T so it should be excellent -
first ever stuffing
Th thanks! I just followed what I read on this site and it turned out really good. There wasn't any shrinkage of the casing at all. The only thing I notice is it's just a tad difficult to peel. If your not careful some meat will rip off. Maybe because it's not fully rested yet? -
first ever stuffing
here ya go. Couldn't wait and the kids ate the whole Chubb already. It's pretty good -
first ever stuffing
- ol smoky
- Album
- Comments: 0
