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  1. pantherfan83

    Sausage Starter Kit?

    I think the best price on a 15 lb stuffer is Northern Tool, or Gander Mountain depending upon if either is on-sale at the time. The 15 lb'ers are more expensive, but if I had to do it over again, I would spend the extra cash if I could still get it for $179 or less with the coupon like Gander...
  2. pantherfan83

    Quick question about new horizontal sausage stuffer from LEM

    I wonder if you could use the higher speed gear to stuff large synthetic casings (like for S.S.) or the chubs/bags for fresh sausage/burger? Something that you're not worried about blowing out??
  3. pantherfan83

    1st Bacon Q-View

    1. I don't think fat takes on a smoke ring. Belly is mostly fat. 2. Yes, but at low temp. You don't increase the temp as much as you would when say smoking sausage. 3. You don't take bacon to fully cooked/smoked temp, because it would render much of the fat out of it. It will be fried later.
  4. pantherfan83

    OK, here's my Qview #1..

    Yeah, you put a quarter in to get a cart, then when you put the cart back, a quarter pops back out. It pretty smart when you think about it. Nice way to get people to put the carts back. Their lots don't have cart missiles that bash into your vehicle during a thunderstorm. Note: they also...
  5. pantherfan83

    Pre-cooking fresh sausage

    Edit: never-mind, I think I misunderstood the question. My questions didn't make sense.
  6. pantherfan83

    New Mini Smoker - it works!!!

    Nice build! It's small, but still big enough to be useful. Not as small as this one, but I think it's more of a novelty. Probably can't fit even 1 butt in it: http://www.smokingmeatforums.com/for...5&postcount=26
  7. pantherfan83

    MES How to get to temp quickly

    If you don't already, put boiling water in the pan?
  8. pantherfan83

    Sausage linking help

    What kind of casings are you talking about?
  9. pantherfan83

    hello

    Is in an MES? 30" or 40"? What wattage is the element? The unit does work correctly, right? I mean you set the temp and it comes up to that temp? I have no problem getting smoke even on settings as low as 125. Any time the element is on, it should smoke. Are you using chips, chunks...
  10. pantherfan83

    Finally started to get some sausage making equipment

    I don't think it's threadjacking as long as your questions/comments are related to the original topic.
  11. pantherfan83

    Finally started to get some sausage making equipment

    Not sure if you are talking about bolting down a grinder or a stuffer?? I'll go ahead and answer for both. Grinders: Hand-crank grinders just clamp onto the edge of a counter. Electric grinders just sit on top. Stuffer: A piston style stuffer should be secured to the work surface somehow. You...
  12. pantherfan83

    Nice article about making Bangers

    Yeah, I've left comments for him previously trying to convince him to cough up the $70 bucks and get a Grizzly stuffer. So far it hasn't worked.
  13. pantherfan83

    Nice article about making Bangers

    Here is a very nice article about a guy making his own British Bangers. He researched and documented it very well. http://thepauperedchef.com/2010/03/h...html#more-5956
  14. pantherfan83

    Chicken Sausage is The Devil!!!

    I just read this in an article about Bangers: During the early 20th century thanks to two World Wars, meat was scarce in England and pork sausages were padded with some grains and extra liquid to help stretch the meat reserves. When cooked, these padded sausages had the tendency to burst out...
  15. pantherfan83

    Chicken Sausage is The Devil!!!

    Did you use chicken skin or pork fat?
  16. pantherfan83

    smokehouse and cold smoking

    Build your smoke house for hot smoking with the heat source (gas or electric) inside the smoker. For cold smoking, use a heat source outside the smoke house (e.g. a grill or other small smoker) and route the smoke to your smoke house with a dryer hose or flue pipe. The hose/pipe would have to...
  17. pantherfan83

    noobie to sausage making

    I think I'd stick to curing and smoking some salmon. Another great book is Charcuterie by Ruhlman and Polcyn http://www.amazon.com/Charcuterie-Cr.../dp/0393058298 This book and Rytek's mentioned above are pretty much all you'll ever need on the subject.
  18. pantherfan83

    Grinding and stuffing in one step

    If you do, you love it!
  19. pantherfan83

    MES heating element MOD

    Sounds like they know it will work and don't want to take sales away from themselves and their customers (e.g. Sams, etc...) by allowing people to upgrade their old models. Perhaps they monitor this forum?
  20. pantherfan83

    MES heating element MOD

    Yes, deserving of mucho points!
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