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  1. motoman3b

    Smoked some fresh pork bellies... Qview

    Worked out a deal this year, butchered a couple deer for a guy in trade for a pig so these bellies were probably the freshest you can get.  Smoked with a mix of hickory and apple.  Turned out great!
  2. motoman3b

    Cabelas Sausage stuffers

    Nepas,  I'd measure the size of the square head on the new stuffer gears, almost looks as if you could grind out 4 of points on your splined version to make it square and it might work with the new motor, all the other holes look like they'd line up!
  3. motoman3b

    Cabelas Sausage stuffers

    The new stuffer looks like a great unit, currently have a gander mtn 15lbs stuffer but thinking of upgrading to a 30lb cabelas unit with the motor, have you had a chance to use it yet?  Curious how well id like the motor, I know usually after stuffing a casing with my unit I have to back off the...
  4. motoman3b

    Cabelas Sausage stuffers

    The new stuffer looks like a great unit, currently have a gander mtn 15lbs stuffer but thinking of upgrading to a 30lb cabelas unit with the motor, have you had a chance to use it yet?  Curious how well id like the motor, I know usually after stuffing a casing with my unit I have to back off the...
  5. motoman3b

    Bacon Issue

    I just used a regular morton sugar cure for about 8 days, It wasnt too close to the smoke either about 20" away,  going to give it another try sometime and try hanging, do you guys let your bacon come up to room temp after forming the pellicle in the fridge? 
  6. motoman3b

    Bacon Issue

    I've also never had any cresote problems in the past with anything I've smoked, just was really looking forward to some great bacon and kinda frustrated that after so many attempts (I cut the pieces and smoked about 5 different times trying to get it right after the first batch was totally too...
  7. motoman3b

    Bacon Issue

    The pieces sat in the fridge atleast 24 hrs to form pellicle, the last one was like 3 days,  It was definately dry on the outside
  8. motoman3b

    Bacon Issue

    The bacon was cold smoked, using my smoke hollow smoker (added intake holes and a 3" stack out the top)  The pellets were off to the side and the bacon was laying flat.  I think maybe it was an issue with smoke being trapped under the bacon or something....  Next time I'll try hanging it...
  9. motoman3b

    Bacon Issue

    So I recently gave bacon a try, and after many problems, I think its come down to I just got a bad piece of meat, I started with about 7 pounds of skinned belly that had an unusual amount of fat all along the bottom of it (1/2" thick atleast)  The problem was no matter what I tried I always got...
  10. motoman3b

    Boston butt prices

    Sams here in michigan is around 1.77/lb but there's a cheaper meat market that I go to they were a 1.20/lb last year but up to 1.43/lb the other day still not too shabby I buy alot to grind and mix with venison for sausage, bacon, brats etc...
  11. motoman3b

    Proofer smoker conversion w/Q view

    I havent tried any hams but it doesnt seem to dry stuff out too much you can always cover the air inlet on the fan a reduce the circulating air if it becomes an issue.      the smoke generator pipe is 3/4" pipe...  I cut out a hole in the bottom of the shaker and threaded it onto a stub 3/4"...
  12. motoman3b

    Great sausage website

    Ran across this while researching info on sausage fermentation... Tons of great info http://www.wedlinydomowe.com/
  13. motoman3b

    Proofer smoker conversion w/Q view

    It works great I get about an hour of smoke using hickory chunks,  They make a jumbo shaker that I might buy in the future to go a little longer between fillings but this isnt bad just gives me another reason to drink more beer...
  14. motoman3b

    Proofer smoker conversion w/Q view

    Yeah its probably fine the way it is
  15. motoman3b

    Proofer smoker conversion w/Q view

    I've done about 120 lbs of sausage in it so far and a few batches of jerky, Works awesome the only thing I might do is upgrade the heating element to 220v for some faster cooking times usually takes about 8 hours or more for a batch of summer sausage
  16. motoman3b

    Proofer smoker conversion w/Q view

    Here's the pics of the modified smoke generator set up and new air pump...
  17. motoman3b

    Proofer smoker conversion w/Q view

    The green shed is an outdoor woodburner used to heat my house, hotwater and barn.
  18. motoman3b

    Proofer smoker conversion w/Q view

    Alright I got it working great now... I went and brought a 45l/minute pump from a hydroponics store near me... it comes with a 1/4" line that runs to distrubution block of 6 1/8" pipes... I just used it straight from the 1/4" line and hooked a valve inline where my old 1/8" barb was... although...
  19. motoman3b

    Proofer smoker conversion w/Q view

    Thanks for the compliments guys, The cheese was lonely but I'm glad thats all I put in for my test run.... the smoke generator wasnt flowing correctly and must of created creosote cause it tasted nasty nothing like i've smoked in the past in my old smoker.  I've figured out a way to get TBS out...
  20. motoman3b

    Proofer smoker conversion w/Q view

    Yeah the smoke generator is the only thing creating the smoke.  I got about 1.5 hours of smoking with it completely full of chips, gonna try to use some bigger chunks and see if I can get 2 or 3 hours out of it
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