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  1. 416bigbore

    B-Day Chicken Dinner Winner

    Spot on Brother, I didn't think Mom would approve of a 4" hole in the side wall of her garage for my smoker exhaust so I put plastic over the window and GOT-R-DONE that way.LOL  Over the years I have used that smoker outside year round in all the different weather conditions and yes winter...
  2. 416bigbore

    If I had one last wish...

  3. 416bigbore

    Drill Bit

    Also knowing the correct speed (RPM) to spin the Drill Bit is important. General Rule of Thumb, Large Drill bits turn slow and small drill bits turn fast!  There is drill bit speed chart available online if you would like more specifics. 
  4. 416bigbore

    Drill Bit

    Any American made Drill Bit with HSS (High-Speed Steel) on it that is sharp will work fine as long as what you are trying to drill isn't harder than what your Drill Bit is made of. 
  5. 416bigbore

    pork loin for sausage

    TallBM, I am with you on the whole Pork fat  being rich and tasty!  For me, I like knowing the good stuff I feed my Hogs, because you get back out of them what you put into them, Fat included. So I don't rush to render down all my fat for lard first until I know I am done with making sausage...
  6. 416bigbore

    Harbor Freight class action settlement

    Amen Brother,  The GREEN GREED MONSTER is bad news!   
  7. 416bigbore

    Mailbox mod to my Smoke Hollow

    How do I get on that list? your two days late !   I didn't go with out tho, I did have my B-day chicken dinner. I posted up a thread and pics if you care to look?  Keep us posted of your Progress, your setup   
  8. 416bigbore

    Fresh air intake

    Great pics Josh, You can attach all your pics to one post reply and sent that way also.  Ok, now I see you have a good seal around your door, so this is what I would recommend doing.   Even tho my door  didn't seal perfect, I still cut a small hole under my smoke generator to allow good oxygen...
  9. 416bigbore

    Brown sugar cure

    I too like that calulator Al, very handy little tool. 
  10. 416bigbore

    Mailbox mod to my Smoke Hollow

    Cool, can't wait to see your finished product, I to would like to give the whole smoked cheese a whirl! 
  11. 416bigbore

    pork loin for sausage

    I think you're spot on with leaner being better for you, and the mention of Pork Sausage and instantly everyone assumes  Hog meat is all fat meat and not healthy for you. I don't understand? but then again, I don't understand a lot of other things either !  
  12. 416bigbore

    Shirley fabrication question

    0-ok I will have to go check that out, sounds like an interesting unit. This Paul Shirley, I don't believe he is a member of this SMF?   I question his Passion!  I have surfed other smoke meat forums before deciding this SMF was going to be my new home. You to will have a lot of fun here...
  13. 416bigbore

    pork loin for sausage

    When I butcher, I am not so quick to render down all my lard until I am finished making Sausage just for this very same reason. 
  14. 416bigbore

    Frozen fresh ham

    A while back, I had just butcher one of my own hogs and was starting to process it out, when my buddy called me the next day and said one of his sow's just prolapsed and he didn't know what he should do? It was a bad thing to have happen and the 2years old Sow wasn't worth a $300.00 Vet bill...
  15. 416bigbore

    anyone wet brine large amounts of slabs ? Need ideas

    Hi George, Pink Salt meaning #1 cure?    No I have not. 1 tsp of #1 per 5 lbs of meat this will not happen. Salt and sugar dissolves better in warm water over cold. Any undissolved PLAIN NON Iodized salt and sugar you have at the bottom means, your brine solution is supersaturated and the...
  16. 416bigbore

    HELP with breakfast link casings

     They are a very nicely sized universal link! 
  17. 416bigbore

    B-Day Chicken Dinner Winner

    Thanks guy's!    A crazier part to this story is this, I started started making that chicken two weeks ago and I had almost forgotten I had placed it in the Freezer!   I started with good intentions of making the chicken awhile back and something happen at the last minute and I wasn't able to...
  18. 416bigbore

    HELP with breakfast link casings

    I like this size also, very universal hogs casing breakfast brat over a big breakfast sausage ring  
  19. 416bigbore

    Frozen fresh ham

    LOL I said it struck me funny old wise POLE! 
  20. 416bigbore

    pork loin for sausage

     To the SMF darrm1,  25-30 % fat is about average fat percentage for breakfast sausage, It boils down to personal preference also. I like a leaner Pork breakfast sausage because of eating it cold out of the fridge later for a snack. So then the extra fat cold I don't care for. When I go to...
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