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  1. dward51

    Disco isn't dead. Smoked Coppa

    Welcome back Disco!!!! I too have been absent for a number of years. Ended up retiring (actually job was cut during Covid in 2020) and after a few years of just getting old and dealing with that, I had not been doing much smoking, stick making, or anything. I've gotten back into it this...
  2. dward51

    Anyone use one of these stuffing plates to dice meat into small chunks with??

    I never thought of using the kidney plate with the knife for chunky cuts. Thanks!
  3. dward51

    Beef Snack Sticks

    This my go-to recipe in an older thread. There is also a excel spreadsheet in that thread so you can just put in how many pounds of meat you have and it automatically adjusts the spices to fit your project. Link: Snack Sticks - AC Legg 116 base with modifications I use this same process if...
  4. dward51

    Grinding straight into meat bags

    Since you said you were going to buy a "huge sausage stuffer", I highly recommend a electric one with a foot pedal no matter what brand you choose. I bought their 10lb model when it came out and love it. That foot pedal has made stuffing a 1 man job for even 17mm snack stick casings, so using...
  5. dward51

    Sheep Casing and Cold Smoking question

    The only thing I can add is sheep casings will tend to want to curl instead of lay straight like the collagen casings do. I would also suggest since it's a natural casing that you mix the cure/spices with the meat, stuff and let them sit in the fridge overnight. That also gives the cure...
  6. dward51

    Grinding spices

    I also use one of the "Magic Bullet" grinders. Found a set on sale for $30'ish that had 4 containers in it. I find more uses for that tool every day it seems. I have also started mixing my wet and dry sausage ingredients in it like Bill Dumas does (the Sausage Sensei). I just use the bullet...
  7. dward51

    Trying to clone Conecuh sausage

    I recently came into possession of a clone recipe that is reported to be "spot on" the same flavor as Conecuh. It's pretty simple as it uses the AC Legg #10 mix as a base with additions. I have not had a chance to make this yet but figured I would pass it on to the group in this thread. I...
  8. dward51

    Is there a trick to snack sticks?

    I usually add my ECA and more water right before stuffing. By the time I mix in the ECA (by hand of course), it's fairly loose. I've stuffed in a 13mm horn this way with no issues (manual stuffer). I normally stuff with a 5lb stuffer (the good ole' Kitchener I've had for 20 years or more)...
  9. dward51

    Sweet Italian Sausage Recipe

    Of all the "Italian" sausage recipes I've tried over the years, this one is my favorite and now my go-to. Do not omit the anise seeds, it is essential to the flavor. Also if you lightly toast the fennel seeds, it brings the essential oils to the surface (lightly is key). 2.2 lbs. well‐fatted...
  10. dward51

    Does anyone know of a recipe similar to Zeigler Red Hots?

    I must confess, I have not had the occasion lately to make these (yet). I even stooped to buying some Roger Wood Red Links the other day (still good, but not homemade). I'm not a huge fan of milk powder as a binder, and lean towards the commercial binders like Butcher & Packer #414 or...
  11. dward51

    Does anyone know of a recipe similar to Zeigler Red Hots?

    There is a YouTube video and recipe for "Red Hots" and they have the correct look. I have *NOT* tried the recipe yet tough. These were featured in the "2 Guys and a Cooler" Sausage Month for 2023. I would probably leave out the Carolina Reaper powder if I made this recipe. I've attached the...
  12. dward51

    Electrical Help??

    I did not see this, but how many watts are your 2 heating elements (how many each)? That is the load that determines what amperage will actually be used and what wire gauge is needed along with what fusing/breaker for safety. Also I did not see a heat sink for the SSR in your photo. Do you...
  13. dward51

    Does anyone know of a recipe similar to Zeigler Red Hots?

    We used to have a "Red Hot" sausage like what this thread is talking about. It is not the same as a "Texas Hot Link" in texture, taste or appearance. It's more of a "southern" thing IMO. The staff kitchen at the company where I worked in the 70's made sausage biscuits with them. Split the red...
  14. dward51

    Armadillo Eggs in the Shell

    Another excellent recipe to add to my "Passing Wind Estates" collection. Thanks Disco!!!
  15. dward51

    Costco Louisiana Grills Series 7 Pellet Vertical Smoker

    Also, after removing the stock water pan, in my PB5 I get good results by using one of the grates to hold the disposable foil pan, but move it up to the 3rd set of holes from the bottom. This gives a little more air volume for the fire pot to heat and seems to hold the swings down a little bit...
  16. dward51

    Another Turkey Post - Pre Thanksgiving Smoke

    I've been using the mayo slather on poultry and pork steaks for years. It's a great technique.
  17. dward51

    Harbor Freight propane torch, is it safe to sear food?

    IF you don't want to pay the $61 for a Searzall, get a Benzomatic "flame spreader". Sometimes hard to find, but it just snaps on the end of a regular torch nozzle. Of make one from sheet metal like this guy did. Home Made "Flame Spreader"
  18. dward51

    SSR Question

    Get your SSR from Auber Instruments. They will back it and replace if bad, but they sell quality parts.
  19. dward51

    Big Bite and sausage making #8 or #12?

    I have the #12 Big Bite and love it. Yes it is a heavy beast, but no issues with it so far. I upgraded from the #12 Kitchener so I had extra plates and other accessories in #12 size. I got lucky and ended up snagging one for about $329 on Amazon, sold by Amazon. It was the lowest price I had...
  20. dward51

    Pit Boss setup question

    I have another brand pellet grill that I'm repairing for my daughter to use, but yes, covering the grease diverter with foil will go a long way towards keeping the grill clean. You can run it without foil, but cleanup will be much harder. Also you can always tear/cut the foil for an opening...
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