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  1. smokin' burt

    Sausage Stuffer

    Exactly so chewmeister... I use the same thing I believe it's called "Lubriplate" and it comes in a small can. I lube the gears and the O ring on the piston with it. SMB
  2. smokin' burt

    Sausage Stuffer

    Martin, That's the exact same line of doo-doo that he tried to use on me when I told him I wanted mine replaced with steel gears. When I pointed to their vertical (two stage) stuffers and said "What about them?... They have steel gears." He just said "Oh uhhh, but they're different." I told...
  3. smokin' burt

    Hot Italian Sausage

  4. smokin' burt

    Hot Italian Sausage

    DanMcg, Well,... correct me if I'm wrong but 1kg = 2.2046 lbs. so how did you get 14 lbs. of links? You must have "amplified" the recipe accordingly... also, why the metric measurements instead of pounds and ounces? Not trying to be a PITA, but I think most of us still roll that way. Smokin' Burt
  5. smokin' burt

    Sausage Stuffer

    Hello all, The Mrs. bought me a 15 lb. stuffer from Sausage maker for Xmas back in '06. It had the polymer gears even though the box it came in said "stainless steel gears". When I called and asked why mine had polymer gears they said, "Oh, we stopped making them with metal gears a few years...
  6. smokin' burt

    snack stix

    I remember when I was a kid....(along time ago in a galaxy far, far, away) my Grandmother lived next door to an old Polish lady that made her own sausage. Now mind you... this old gal was patient and frugal to the max!!!! She used a glass soda bottle (7-up bottle I believe) that had been cut off...
  7. smokin' burt

    Dried Beef recipe?

    If what your talking about is anything like what I think....Then it's what we call chipped or " dried venison". I have had commercial butchers in my area make it for me in the past and sometimes they do a great job and sometimes it tastes like you know what! It's brined first and then dehydrated...
  8. smokin' burt

    Dutch's "Wicked Baked Beans"

    I don't know about the rest of you...but "cold baked bean sandwiches" with some ketchup on was something I aquired from the Ol' Man and I still love them...SMB
  9. smokin' burt

    Greetings from the "Keystone" State

    I'm about 2 hrs or so northwest of Scranton...just across the border from Elmira N.Y. in Bradford Co. Pa....SMB
  10. smokin' burt

    Homemade Corned Beef

    Deb...I have found so many ways to use Venison that I don't even bother cutting steaks,chops or other "plain jane" cuts anymore. And as far as the corned venison goes....SUPERB!!!!!. The wife and I vaccum seal some for later...but a good portion gets sliced up to use for sandwiches and we grind...
  11. smokin' burt

    Homemade Corned Beef

    Heres one I use a lot..... Per 4-6 lbs of Venison (I use nice lean hindquarter sections) 5 Tbsp. Morton Tenderquick salt 2 Tbsp. brown sugar 1 Tbsp. coarse ground black pepper 1 Tbsp. mixed pickling spice 1 tsp. paprika 1 tsp. ground bay leaf 1 tsp. ground allspice 2 tsp. garlic powder Mix all...
  12. smokin' burt

    Greetings from the "Keystone" State

    Thanks to all you good folks for welcoming me aboard. I have been smokin' on electric smokers for about 25 yrs. now (mostly fish) and I'm on my 3rd one. I have a few basic recipes I use because they are "tried and true" and they're probably nothing any of you hasn't seen, done, tried, etc. etc...
  13. smokin' burt

    Greetings from the "Keystone" State

    Hello all. I know I'm under the "just getting started" label...but I've been smoking fish and game since 1982 when I got my first electric smoker as a Xmas present. Thought I knew it all and then found this site... here's where the fun begins...anyway, Hello to my fellow smokers and may we share...
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