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making kielbasas and the second batch went on late. Until I crept the temp up it was 1:00 am so left it at 150F, internal temp was 100F went to bed and woke up to a 120F degree smoker with slightly wrinkled sausages with internal of 100F. I just set temp back to 150 and in a bit will set to...

I was not thinking when I was weighing my spice and salt out and mixed it with the NFDM and mixed into the cubed meat BEFORE grinding. How bad is it going to be…? I’m wondering if it’s going to gum up my grinder or impact the outcome of the sausage in any way. I usually do a double coarse grind...

I spend way too much time making bags and I feel like it adds wear on my vacuum sealer parts. I was looking on Amazon and saw a designated heat sealer for $50 or so and thought maybe I could use it to just make bags from the rolls I order? Anybody know from experience or have a suggestion?

My regulator wasn’t working correctly on my gas smoker. When I tried to disassemble it to take a look, I accidentally broke the needle valve too. I use a camp chef smoke vault, 24 inch smoker and I have 25 pounds of kielbasa and 5 pounds of bacon.Needing smoked. What specs do I need so I can...

My northern tool Kitchener bought the farm stuffing summer sausage after 8 years of good use. I do maybe 75 lbs a year various sausages. Seems I should go metal gears this time. I don’t mind a small 5lb size to keep price down, but want this to be the last purchase I make for a stuffer. Lem...

I feel like an idiot but I need advice with this burger press or I need to change my expectations. I’m doing 1/3 lb venison patties and using wax paper top and bottom. When I adjust the plunger thickness so that it will press the meat out to the 4.5” boundary to make consistent shape it makes...

I've got a few saws that need new blades. Especially my 16" Lem Bone saw...the blade on this saw has been a disappointment and was wondering what you recommend for a good alternative replacement blade other than LEM.

I am considering my next sausage type and the texas hot link seems like it fits the bill. Typically I mix pork, pork fat, and venison for my sausage. I have both beef and pork fat in my freezer as well as some 80/20 ground venison/beef fat that I could use. Would you stick to the beef fat and...

Does anybody know if stuffer tubes are universal for all 5lb vertical stuffers? I have northern tool Kitchener and the plastic tubes have cracked. I’d like to replace them with stainless ones. Also, any drawbacks to stainless tubes? Thanks.

My wife got me a 24" Paella Pan for Christmas this year. The other night in trying it out I realized I don't have a great setup to use it. My gas stove doesn't heat it enough, my grill is too small to close the lid, and my turkey fryer only heats the 12" center scorching it, while not cooking...

I’ve had my 2100 for about 18 months and it gets used weekly but not extensively. The gasket seems to have stopped sealing or something because the pump runs and won’t seal without constant downward pressure on the lid. It doesn’t seem like this should have failed already to me but it has. Is...

I want to up my game when cooking steak. I rarely buy beef, but my wife wants NY Strips for Christmas Eve this year so I am going for it. I have always just used Szeged steak rub and put it right on the heat but I've been reading about dry brining wit kosher salt, rinsing, patting dry and then...

I just mixed up fantastic smelling Jamaican jerk brine for my turkey. Going to spatchcock and smoke for thanksgiving. I got out the turkey and had a realization that it had already been injected with 8% solution. I feel like if I brine it I’ll make it much too salty, am I correct? What options...

I’m going to try the poaching method of the brats at 165 degree water bath. What IT am I looking to get to with these uncurled brats? 152 still or is it 160? I’d prefer the lowest possible since I have cheddar in the mix. (I don’t have sous vide and am using a large turkey toaster? Any advice...

5lbs meat 31 grams kosher salt etc.... I have been making fresh brats with cheddar and peppers for a few years now out of pork butt, venison, and pork fat and they are really outstanding. The issue is that when other people (will leave this unnamed for my own protection ;-) ) cook them, they...

I have checked 4 local grocery stores for the last 2 weeks and can't get ahold of NFDM locally. I'm making brats and always have used NFDM to help hold some fat in since they're half venison half pork. I've never tried it without the NFDM and frankly the brats are so dang good that I don't...

I've never had a slicer before and actually haven't ever used one so I'm a novice. I've read every thread on here I can find about them but I think I still don't know what would suit me. It seem that for the best budget there is the Nesco FS-250 and the chefs choice slicers and that the lower...

I’m making Bearcarver’s smoked ham recipe for the 4th time because it comes out so good using the drip pan above the ham. In the past I have tossed some sliced hog jowls in there too. I had the thought this time to cure the sliced jowls before putting them in there, then when the ham was done I...

i usually make 25 lbs of kielbasa with pork fat, garlic, marjoram, cure, and venison. This is used for lots of meals: steamed with rice, sliced in soups, diced in beans, in a skillet with peppers and onions, on a Kabob etc... I’m considering a new “staple” sausage this year. I’ve been thinking...

8 lb Boston butt been smoking for 13 hours at 225-230 deg. IT is 182 deg right now. If I go to bed and let the butt continue to smoke at 225 do you think there’s a risk of over cooking it? If I put it in foil and into a 190 deg oven and leave overnight is that any better or is that just worse...