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  1. bmwrtmike

    Stuffing help

    So I got my 5lb Let and decided to put it to use. I made 10 pounds of Faccett's breakfast sausage with slight modifications. Added granulated garlic, red pepper flakes and some maple syrup. I also added 8 ounces of water. Ground 2 times with a 5/16" plate 3/4" stuffer tube with 32/35mm hot...
  2. bmwrtmike

    New and have a few questions

    Thanks. I am putting together an order on butcher packer for curing salt and casings, and was wondering what other staples do you recommend?
  3. bmwrtmike

    New and have a few questions

    So I picked up a LEM #12 Big Bite grinder a few days ago and knew that I was going to get a stuffer. After making some fresh sausage today, the wife said to get a stuffer. I went with the LEM 5 pounder. My first question is about grinding plates. My smallest plate is 4.5mm, should I get the...
  4. bmwrtmike

    MES analog vs digital

    I was thinking that the analog might be more reliable.
  5. bmwrtmike

    MES analog vs digital

    I was looking at the max temp of both units and the analog says 400 degrees vs 275 for the digital. Is that true?
  6. bmwrtmike

    MES analog vs digital

    I have a big chief with a pid and am thinking about upgrading to an MES 30. I am trying to decide if I should get the digital or analog. Either way I am going to use the pid. Help me decide please. Thanks
  7. bmwrtmike

    Smoke for today

    The cheese on the left is from my first couple of smokes, and was 3 hours. To the right is my newest batch at 8 hours. I have a feeling it is going to be amazing.
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    • Album: Smoke for today
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  10. bmwrtmike

    Smoke for today

    Thanks. That was 2 different batches. The typically I am going with 3 hours, but the smoke I started with alder went about 8 hours. I smoked another 17 pounds last night and went 8 hours with apple and cherry. I wanted a cheese that can hold up to some mustard. I will post some pics in a bit...
  11. bmwrtmike

    Cheese help

    Thanks. Went back to the cherry
  12. bmwrtmike

    Smoke for today

    Total for the weekend was just at 20 pounds. I have enough to last a little bit.
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  14. Smoke for today

    Smoke for today

  15. bmwrtmike

    Smoke for today

    Got a small batch of some nice cheese going in for some cherry. Super excited about the Stilton, but I am sure it's all going to be incredibly good. Really loving this forum.
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    IMAG0248.jpg

    • bmwrtmike
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    • Album: Smoke for today
  17. bmwrtmike

    Cheese help

    Thanks, I kinda thought that might be the issue. Guess I will leave the alder for fish.
  18. bmwrtmike

    Cheese help

    I have 2 successful cheese smokes under my belt. I was doing batch 3 today and ran into a snag. My first 2 smokes were both 3 hours in my PID Big Chief. No electric, just my AMNTS with cherry and apple. Today I did alder but at 3 hours there was almost no color, and a quick taste had almost no...
  19. bmwrtmike

    New here, from Washington state

    Hola, I have been dabbling in smoking for a while. Never really spent a lot of time doing it, but that is changing. I started off with a cheapy chargriller offset and added a big chief that I gutted and added a 1000w element and pid controller, along with a AMNTS. My thinking was the stock...
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