Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. johnh12

    Hakka Stuffer Cleaning and New Gaskets

    Thanks. I guess I need to put more ass into it. Just don't want to break it before the first use.
  2. johnh12

    Hakka Stuffer Cleaning and New Gaskets

    I tried to unscrew the piston from the shaft but it didn't budge. If it is screwed on it's put on with a real healthy torque. I know I can remove the gasket but constantly taking it off and putting it on will cause premature failure. I still haven't found a customer service or tech support...
  3. johnh12

    Hakka Stuffer Cleaning and New Gaskets

    I just received my Hakka horizontal 15# stuffer. It looks great but I have a question about cleaning the piston and gasket. The manual is not much help. How do I get the piston out so it can be cleaned in the sink? The piston doesn't unscrew from the ratchet rod for cleaning. It doesn't appear...
  4. johnh12

    What temp for smoking jerky?

    Nice welcome for a new guy with 11 posts. Sounded like a legitimate question to me.
  5. johnh12

    Pork Loin Jerky Safety ?

    So they want us to cook the meat to 160 IT and then put it in the dehydrator? I’m no expert but I don’t know of anyone who cooks the meat to rare/medium rare before dehydrating.
  6. johnh12

    Cold Smoking in Warmer Temps?

    I live in NE Florida and have a question for those in the south who prefer to cold smoke instead of hot smoke their sausage, jerky, and other things. How do you manage to keep the temp cool enough in the smoker when ambient temp is 80+ degrees? This past winter our temps were very mild for...
  7. johnh12

    Italian Sausage, Kind of Hot

    Great video. Only one thing missing. You had the wine bottle visible in every scene except the last. Guess you finished it before you shot that scene. 
  8. johnh12

    Questions About LEM Products

    Let me know if you are interested and I'll make a post about it for you and everyone else to see how to properly break down a deer.  It is about 95% the same for feral hogs so the info is invaluable for us meat processing hunters  :) I'm interested! Post away.
  9. johnh12

    Black jack oak used for smoking

    I've used Blackjack for grilling for many years since it's considered a scrub oak and readily available here in NE Florida. I recently started using it as a smoking wood in my new Land 60D. The several briskets, pork butts, and chickens have turned out great. FWIW I leave the bark on. It...
  10. johnh12

    Questions About LEM Products

    TallBM: What lean meat cut are you using for your sausage? I don't have access to any venison until next season but may get a few wild pigs if my friend does his job killing animals. I'll stop by a local butcher shop this week to see if they'll sell fat trimmings for a reasonable price. The...
  11. johnh12

    Questions About LEM Products

    Just ordered the Hakka 15# horizontal stuffer. Walmart had the best price with free delivery. It's sold and shipped through Hakka Brothers, the manufacturer. I also ordered some seasoning mixes from Owens BBQ to get started. I think my local Academy store sells casings. I'll try to get a...
  12. johnh12

    1st Pork Belly Bacon, LEMs Jalapeno Bacon Seasoning, Some Bacon Mysteries Solved? - QView Included!!

    Thanks for the great write-up with detailed info. I've only done bacon twice. First time I left the skin on but took it off after smoking at 200* until IT was 150. Second time I took the skin off before curing and smoking. I think there was better smoke flavor with the skin off but the bacon...
  13. johnh12

    Questions About LEM Products

    Thanks for all the info folks. I just ordered the Cabela's 1.5 HP Carnivore series. weighing in at 75# it's a beast. It also has a reverse that should help with any possible jams. I don't know if it's a gimmick but the Cool-Tek Gel Ice Pak that's included sound neat. I went with the Cabela's...
  14. johnh12

    Questions About LEM Products

    Looks interesting. Would you buy this one again or look elsewhere?
  15. johnh12

    Questions About LEM Products

    Seems to me that most of these products are made in China for various companies headquartered in the US. The product info reads almost the same for the different brands. Makes me wonder if they all come from the same plant/s in China and put out the door with different logos.
  16. johnh12

    Questions About LEM Products

    Lately I've been grinding meat for dog food and jerky with the attachment on the KitchenAide mixer. I now want to start the process of sausage making so I'm looking for a decent setup. So far I think it's narrowed down to either the LEM or Weston line of grinders and hand crank stuffers. I...
  17. johnh12

    Restaurant Depot Pack Date/Beef Ribs

    FWIW: I was around long before any dates were put on food and, despite all predictions, I'm still kicking. Use your God given senses to look at and smell the meat when you get it out of the packaging. Smoke on if your eyes and nose tell you to proceed!
  18. johnh12

    Restaurant Depot Pack Date/Beef Ribs

    Or worst case...067 = March 7th of last year.  
  19. johnh12

    Good Eats - Jerky with Alton Brown??

    I just watched his episode on making jerky. Here's the link to the recipe: http://www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe/ He got my attention was when he said a dehydrator wasn't the best way to go because it "cooked" the strips and gave it a different flavor profile. He...
  20. johnh12

    Cold Smoking

    Great Video. Thanks.
Top Bottom
Back
Clicky