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  1. poacherjoe

    Foot Control for Grinder ?

    What is your opinion on the foot control ? Is it needed or not ?
  2. poacherjoe

    Another Marathon Bologna run

    Yeah I have had the same size batch finish in 9 hours with a steady rise to the finish and some that take much longer ! I am using a SmokinTex 1460 which is just like the Smokit and Cookshack smokers and I added the Auber PID for consistent temps . And I learned early about opening the smoker. I...
  3. poacherjoe

    Another Marathon Bologna run

    Well I pulled it at 151 . 16 hours in the smoker . Ice bath in process . I have ordered some more sausage books to read so I can understand what you mean on " Evaporative Cooling " . Thanks Team !!!
  4. poacherjoe

    Another Marathon Bologna run

    153
  5. poacherjoe

    Another Marathon Bologna run

    That's the plan ! I just need to be patient and this load will reach IT . Leaving for our annual Elk hunt Thursday so we need something to snack on.
  6. poacherjoe

    Another Marathon Bologna run

    Well I stuffed seven 43mm x 18" ring casings and started them last night at 8:30 pm . Now we are a little over 13 hours into the smoking process. At the 11th hour the IT was at 150 and now it has dropped to 148 ! The smoker is running at a steady 170 . This is a 12.5 pound batch of...
  7. poacherjoe

    Sausage stuffer clean up

    The wooden spoons in our turn style are my dowels . Maybe we need to get a patent on a mini plunger type device in a varied diameter's for the various ID's of the stuffing horns we use ?
  8. poacherjoe

    Chucker

    Does anyone have a good recipe for chucker ? I was given 10 breasts and I have never had it before and don't want to ruin a good thing.
  9. poacherjoe

    Sausage stuffer clean up

    I see several cleaning brush assortments for sale but most of them are flimsy and don't do a good job. Where can I get some quality brushes for my stuffing horns ? Also when I get the last squirt out of the stuffer what do you guy's use to push the remainder out with ? I use a wooden spoon that...
  10. poacherjoe

    Red Stag anyone

    I am saving all the loin and the rest is roasts . He shot it last year and we are going elk hunting next week so I want to use up the old meat because I am banking that we kill elk and I have deer from this season in the freezer.
  11. poacherjoe

    Adding a binder to Kielbasa ??

    Okay I have corn starch readily available but how much should I use for 5 pounds of meat?
  12. poacherjoe

    Adding a binder to Kielbasa ??

    I have a trial package of polish kielbasa from Eldons and it calls for either NFDM or another product they sell called flavor plus. They are both used for a meat binder. The seasoning only does 5 pounds . I have never used a binder in my bologna or SS and wanted to know if I should purchase one...
  13. poacherjoe

    Red Stag anyone

    I was recently given about 60 pounds of Red Stag. My buddy's Wife won't cook it for him so he gave it all to me so I am going to make a batch of Trail Bologna first to see how turns out . Anyone here ever use this meat ?
  14. poacherjoe

    Happy Birthday PC Farmer

    Happy Birthday ! I hope the strippers we sent arrive on time .
  15. poacherjoe

    Help. Looking at a chamber sealer

    I would make sure that you are there to see the delivery ! I had some AGM batteries shipped to me UPS and the driver rolled what was left of the boxes and batteries of his truck and let them drop 2 feet to his lift gate ! Video taped the whole thing and sent it to the Company I purchased them...
  16. poacherjoe

    SMOKED DEER HAM

    Looks very nice !!
  17. poacherjoe

    Help purchasing new smoker. Smokin-it vs Bradley

    Just did a search on craigslist and found a SmokinTex 1400 in Brooksville for 450 . Didn't search all of F
  18. poacherjoe

    Looking for a new smoker for sausage

    I watched craigslist and Marketplace for weeks and I got lucky with a Smokintex 1460 . Very similar to TSM and Smokit . Bought a PID controller and I am very happy.
  19. poacherjoe

    Stuffers

    Well I have used several brands of stuffers and the F Dick made in Germany is the top of the line if you can find one used that won't break the bank and the Tre Spade is another good one from Italy . I use the old Enterprise stuffers for the most part. I looked around and found some old rusted...
  20. poacherjoe

    Pickled eggs with chunks of sausage

    Steve you mentioned " Military Grade " I am thinking about the possibility of Nuclear depending on the ingredients.
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