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  1. nomoreusmc

    Shopping advise please

    Thank you so much. I appreciate you taking the time. Been worried about the flavor oils in the pellets. I usually use the pit boss pellets but you taste so much more than they advertise. Especially in the older pellets which makes me think they dose them with that oil. I made a cart on Amazon...
  2. nomoreusmc

    Here we go …. This will be the next thing that’s banned

    After reading this thread I am surprised how level headed folk we have here. It's refreshing to see something like this and people not over react which is the norm for society today. This old Marine ...... Warms my heart ❤️.
  3. nomoreusmc

    Shopping advise please

    Well I haven't been very good at this since they retired me. I really got used to being the boss and working 60 hours a week. I just haven't adapted yet. Also being a disabled vet that can't work I only have money on the first and second of the month so I try to plan everything out and I tend...
  4. nomoreusmc

    Is there a trick to snack sticks?

    The double barrel makes it way easier to get it out because there's more of an open space. Beef jerky gun is exactly right in my opinion. Have many miles on mine! Have a friend around.
  5. nomoreusmc

    Shopping advise please

    What's your favorite 28\32 casing? What brand, where do you get it? sheep\hog? Who makes the best tasting jalapeno powder seasoning? I'm about to buy a big bag of coriander off of Amazon and I wanted to know if it was a good idea. A lot of the sausages I want to make have coriander in them...
  6. nomoreusmc

    Why is it so hard to find a summer sausage recipe?

    Thanks! I've been kinda scared to modify the recipes too much because of the food safety issues, I'm allergic to food poisoning, botulism, and dying so I have been taking it slow! Lol fn new guys. I know. Thanks for your input!
  7. nomoreusmc

    Why is it so hard to find a summer sausage recipe?

    My go to right now is jville. I like smoky and salty, no cheese. It'll be my first so I'm going to be using encapsulated citric acid. So how do figure out what category is a summer type sausage? I'm not sure I'm saying that right.
  8. nomoreusmc

    Why is it so hard to find a summer sausage recipe?

    Every website only has one summer sausage recipe two guys in a cooler, Chudds BBQ, Joe's BBQ, every major website has maybe one recipe. What's the deal? This is literally an ancient sausage they've been making for hundreds if not thousands of years. What's going on?
  9. nomoreusmc

    Virgin no more!

    Smelled good, taste good, big snap. But I learned to hate collegen casings. Tough as a leather shoe. And the potato starch I use turned out to be in leftover part of some thickening kit that was quite old. Thanks Mom. LoL 🤣 🤣 🤣 looks like I have some work to do.
  10. nomoreusmc

    Virgin no more!

    Started dripping fat at 140 degrees.ends untwisted You can smell it across the house
  11. nomoreusmc

    Virgin no more!

    Interesting idea. Think I even have a box of ubolts around here somewhere
  12. nomoreusmc

    Virgin no more!

    Just a man cold smoking his ween....
  13. nomoreusmc

    Virgin no more!

    Oh, ya know I could even get some titanium scraps, it's the only one I know that's more thermally conductive than aluminum. Things that make you go hhmmmmmmm
  14. nomoreusmc

    Beef Stick Journey Starts Right Now!

    I would shoot for best flavor, not nutritional value but that's just me. 80\20 has always been a golden ratio for meat. It's at least a great place to start. You learn these things over time over multiple batches. Stuff like this I don't seem to get just right till my third or fourth try. It's...
  15. nomoreusmc

    Virgin no more!

    Yeah I gotta do this. I didn't start winning beef jerky competitions until I started keeping my "Bible" Gloves and inner gloves added to the shopping list. I hope the XL gloves fit over the liners. I have mega wide hands and have had glove issues the whole time I was in the military.
  16. nomoreusmc

    Virgin no more!

    Rotisserie is when you put a spit through something and spin it over a fire. But it's also associated with a certain set of spices The key being a smoked paprika, white pepper and black pepper(for me at least)
  17. nomoreusmc

    Virgin no more!

    My mom owned a German restaurant growing up and I miss that walk in. My little freezer...... I'm just going to have to figure something out 😕 I waited for 28 degrees for this chicken. Will try 30\32 for the pork. Thinking about making the filler for the Cajun green onion sausage and let it sit...
  18. nomoreusmc

    A-Z Info for the Small Scale Sausage Maker..

    Read for over an hour. Amazing information, learned so much thanks for posting this!
  19. nomoreusmc

    Cheese steak sausage

    Mmmmm this is one of my goals. This is the sausage I requested from Eric this year for celebrate sausage this year! Looks great 👍 👍 I hope mine comes out as good! Btw I think I am going to gain some of my weight back too. But you know what? It's about to be winter time That's not fat, that's...
  20. nomoreusmc

    Virgin no more!

    I really enjoyed it, the freezer time is what I didn't expect. When you watch video, it all happens in 20 minutes. Not so much in real life! Eric says 45 minutes in the freezer but I had at least twice that but I also just put 6kg of pork and 4kg of fresh chopped chicken into the freezer. The...
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