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  1. eight433

    Selling my homemade bacon

    I bought an older model Globe slicer from craigslist for $125! Or sell it in slab form and let the customer slice it themselves?
  2. eight433

    3 Hours left - Amazon has the MES 40" for $235 and Free shipping

    Fwiw Sam's club carries them regular price at 299 , and you're sure to get better customer service if things go south on it...
  3. eight433

    Beef Snack Stick Advice

    I've recently made 50lbs worth of beef sticks from regular old 80/20 burger. Smoked with straight oak, seasoned with Cabela's hot stick seasoning and included collagen casings. Turned out good and was well received by everyone so far. My opinion was that they have virtually no heat for being...
  4. eight433

    Do you guys clean your racks?

    I don't clean them. Just pre heat and a quick brush off before the food goes on!
  5. eight433

    Question on collagen casings

    Typically there is no need to soak them. Last weekend I made 50 lbs of hot sticks and did not soak any casings. But I've read instructions on larger, Bologna size casings that said to soak for a brief time. IMO, the only good thing about collagen is that you can stuff them dry.
  6. Other Hobbies

    Other Hobbies

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  7. eight433

    Other Hobbies

    I'm into just about everything. I love my car and bike. I built the teardrop camper from the ground up. I like my guns too. I love woodwork but seldom find time. I tend to focus on one thing and obsess over it for a period of time, then its on to the next thing. Which wouldn't be bad, if I would...
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    2013-02-23_08-23-58_770.jpg

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    1377877051020.jpg

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    20130817_094448.jpg

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    1377877190028.jpg

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  12. eight433

    Process for tracking smoke recipes

    I had intentions of doing something similar but opted, for now, go use a three ring binder so I can scribble notes as I go. Then I can go back and clean them up on the computer when I get it just right. I also recently bought a scale and try to be very diligent about weighing the ingredients...
  13. eight433

    Cyclone stuffer/Kitchener grinder

    I've never used it, but it looks interesting! The biggest problem I found was my sausage was full of air and irregular shaped from the grinder/stuffer. I just watched craigslist for a bit and came across a large all stainless steel commercial style horizontal stuffer and scored it for about...
  14. eight433

    Big Smoke (for me) need advice

    I would not partially cook meat then finish cooking later. . Too much time in the danger zone. I would cook and shred one day, then heat and sauce the day needed. Pulled pork reheats really well and IMO, often tastes better reheated.
  15. eight433

    Woo Hoo!!! Wife and stepmom just bought me a slicer!

    I looked for a while. My Buddy found this one for me on CL. I had to drive about 100 miles to pick it up but it made for a nice day. I'm sure it will work all LEAST as well as you hope it will.
  16. eight433

    Woo Hoo!!! Wife and stepmom just bought me a slicer!

    I used mine yesterday to make home made kettle chips . You can slice anything you want! And I can think of TEN things you DON'T want to slice too, haha!
  17. eight433

    Woo Hoo!!! Wife and stepmom just bought me a slicer!

    Nice! I just scored one for $125, but it looks to be considerably older than yours and not stainless. I would have snatched that up for $300 and sold the one I just got! haha She's a Globe 150. She's over double my age.
  18. Woo Hoo!!! Wife and stepmom just bought me a slicer!

    Woo Hoo!!! Wife and stepmom just bought me a slicer!

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  19. slicer.jpg

    slicer.jpg

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  20. eight433

    FLAVOR TIME WARP?

    I have found the same thing. The meat tastes smokier the day after. I suppose this is because you become desensitised sitting next to the smoker all day.
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