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  1. pantherfan83

    Gander Mountain has their stuffers on sale

    The 15 lb is $179.99 (regularly $199.99). Just picked one up yesterday. The 5lb stuffer is on sale too.
  2. pantherfan83

    The susage making process!

    I'd double-check that 145 internal temp in the cooking instructions. I believe the USDA says to cook cured sausage to an internal temp of 155F. Most sausage books say 152F - 155F is safe. You might also want to explain more about what the cure is and what its purpose is.
  3. pantherfan83

    Lots of wook chips left over from my last smoke

    Diddo. I also put a couple pieces of lump charcoal in it when I'm pre-heating and then add another lump every-other time I add chunks.
  4. pantherfan83

    Another 33 lbs of bellies

    I've got to do this this fall/winter. I've been putting it off until I can get a slicer so I can get uniform thickness. How hard is it to slice it with a knife? I know it's easier if you partially freeze it, but can you make even slices if you are careful?
  5. pantherfan83

    MES Baffle Experiment.

    I've said the same thing before. I think the MES is great for the price, but it could've been designed a little better/differently for little to no additional cost.
  6. pantherfan83

    Spur of the week jerky try (WQV)

    I saw where someone else filled their drip pan with lava rocks when making jerky (I assume this was to cut down on the moisture factor so the jerky would dry better). I also think I read once where somebody filled it with sand.
  7. pantherfan83

    Spur of the week jerky try (WQV)

    GrueLurks Nice QVW. I need to try me some jerky. My advice for you is you need to use your water pan. It does the following things for you:It catches grease drippings. Without it, grease dripping on the heating element (or the cover over it) could ignite. The Electric Smoker topic has...
  8. pantherfan83

    I found this Bar-Be-Que for sale for $125.00

    I'd make that thing into a reverse flow in a heartbeat.
  9. pantherfan83

    Cold Smoke Generator for the MES

    I don't think so. Thanks! Did you have to re-fill the generator with chips/charcoal, or did it last the whole 5 hours?
  10. pantherfan83

    Cold Smoke Generator for the MES

    I'm guessing for cheese he didn't turn the MES on.
  11. pantherfan83

    A question on making wild rice brats?

    Yes, the rice should be cooked first. How much would depend on how much rice you want in it. The only other sausage that I'm familiar with that includes rice is Cajun Boudin. A quick check of one of my Boudin recipes calls for 4 lbs of meat and 3 cups of uncooked rice (measure, then cook)...
  12. pantherfan83

    My Lang is being shipped tomorrow!

    Excellent purchase Dutch! Here's to a quick recovery so you can get to using it and post lots of QView.
  13. pantherfan83

    Buying Andouille????

    First, I agree with others here that say make your own. If that's not possible at this time, then try this. Jacob's World Famous Andouille http://www.cajunsausage.com/
  14. pantherfan83

    MES Smoker Questions

    You should always have the vent wide open when smoking. The only time the vent could be closed is perhaps during preheating or if you wanted to cook without smoke.
  15. pantherfan83

    Harbor Freight Grinder

    I bought one many years ago. Used it a few times and it seemed to work OK until it burned up. If I was just getting into sausage making and wasn't sure if or how often I was going to do it, I may get something cheap like this. If I was pretty sure I was going to continue making sausage or if...
  16. pantherfan83

    Time for some casing questions.

    I get my casing from Butcher-Packer where I get all the rest of my supplies (saves on shipping charges). I don't turn the casings inside out. I don't think 'hairs' is the correct term. They're more like fibers, but I know what you're talking about. Those things don't bother me. I'm not sure...
  17. pantherfan83

    20 Pounds of Cajun Sausage w/ Q-view

    Looks great Cajunsmoke, but you left out the cure from your recipe. That could confuse and/or poison a noob.
  18. pantherfan83

    first shot at sticks thanks salmonclubber q-view

    Look good Yount. What kind of cell phone do you have? My cell pics look like crap. I could draw you a picture that would look better.
  19. pantherfan83

    Stupid question, no really.

    1/3 tsp per lb of meat doesn't sound like near enough seasoning. I would grind up 5 lbs and use 1/2 to 3/4 of a cup of the seasonig. Mix it in real good and fry up a pattie and taste it. If you're happy, add the same about to the next 5 lbs. If it's over-seasoned, you have the remaining 5...
  20. pantherfan83

    Its definitely a process

    I'm not sure. I have an MES and I always use a water pan. My reasoning was because it helps hold a steady temperature and to recover temps quicker when you open the door. This is an portion of the info that can be found in the "Smoking" section @ http://www.wedlinydomowe.com/smoking-meat.htm...
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