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  1. dpeart

    Looking for a recipe recommendation

    I'd like to make some sausage this weekend but am looking for a recommendation.  I'm looking to make something similar to the Hillshire Farms Kilbasa you can get at the grocery store. I have the 39-40mm hog casings, all the Marianski books, and the Kutas 4th edition for my selection of...
  2. dpeart

    Looking for good deal on sealer bags

    Check out: http://www.vacuumsealersunlimited.com/ Search the forum, they usually have a discount code for the forum as well. dave
  3. dpeart

    Bacon Without Pink Salt (Nitrates/Nitrites)

    I'd suggest you use the search feature, there are lots of threads on this subject. Also read up on the "food danger zone" http://www.fsis.usda.gov/factsheets/how_temperatures_affect_food/index.asp IMO you cannot safely make what I would call traditional (cold smoked) bacon without curing the...
  4. dpeart

    Grinder

    I went through this process recently.  I initially bought a #22 manual grinder and found that not all grinders that say universal can share the same plates.  I ended up just putting in on the shelf as a lesson learned.  I love that I could put larger pieces into it, and didn't really mind...
  5. dpeart

    Casings

    Thanks!
  6. dpeart

    Commercial SS Fridge Build: My First Try

    I agree with MossyMO.  Auberins has been good in the past at helping get people working.  I'd call them up, explain the situation and see if they would cross ship you a replacement unit. dave
  7. dpeart

    Help me decide on a smoker

    I went through the same thing a few months ago and decided to build myself a UDS.  I built it so that I could either use charcoal, or electric.  I've been using it since then and it has been great. If I use charcoal it holds the temps very well, currently my longest cook has only been 8 hours...
  8. dpeart

    SSR question

    That is basically what I did.  I used an extra deep single gang electrical box, drilled two holed through the back, and attached the heat sink to the SSR with the back of the electrical box sandwiched between.  From the sounds of it your will be even better because the SS is perfectly smooth...
  9. dpeart

    Recommendation on sausage stuffer

    I bought this one from Ebay: I think I paid ~$170 shipped, which I thought was a good deal. I've used it once to make some bratwurst and it worked fine.  I've never used one before so I can't compare to anything else, but it stuffed the casings :) dave
  10. dpeart

    An 80-year-old Texas rancher

    Now THAT is funny! Sent from my MB855 using Tapatalk
  11. dpeart

    Welcome...

    Been doing ribs, brisket and pork butts for a while.  Just moving into bacon, and sausage (fresh and smoked).  Looking forward to making cured/dried sausage next.
  12. dpeart

    my first 250 gal reverse flow

    so how many wings can you fit in the dragon :) you got all the chickens in CA scared.
  13. dpeart

    On a Mission: To bring Texas barbecue with me to Utah!

    Welcome to SMF.  Looks like you're cranking out some good eats. dave
  14. dpeart

    Well as promised my build

    Brilliant!  What an ingenious idea! Now you have me thinking.  The company that installs all the traffic signals for central Texas is like 5 minutes from my house . . . .
  15. dpeart

    Standard sizes for #22 meat grinder?

    FYI for anyone that buys the Royal brand #22 meat grinder.  The "universal" #22 plates do not work.  The outside diameter of the plates is fine, but the center hole is too small for the auger to fit in. Anyone own the Kitchener brand manual grinders?  Do they fit the "universal" plates...
  16. dpeart

    Look what UPS dropped off today!

    so does the loose lip go up or down?  For me it was installed with the "flap" up, away from the meat.  It seems that it would be hard to get the plunger into the tank with it installed the other way. dave  
  17. dpeart

    Hello from Cedar Park Tx

    Welcome and enjoy!
  18. dpeart

    Look what UPS dropped off today!

    Yes the tank needs some serious attention :)  I need to go on a trim fest and clean it out. dave  
  19. dpeart

    Look what UPS dropped off today!

    I'm looking forward to making some stuffed sausage.  I've only done 4 batches of sausage so far, all fresh and very good.  Suggestions on what is a good beginner sausage to stuff?  I ordered the 38-42mm hog casings thinking of doing a smoked kielbasa type sausage. dave
  20. dpeart

    Look what UPS dropped off today!

    I can't wait! Even Duchess is happy to see it The box was entirely coverd with clear packing tape.  Took a while to figure out how to open it without destroying the box.  I'm an original box hoarder. Yes, much more than a handle! Finally out of the box! One last shot I'm pretty...
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