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been wanting to do a batch of sticks ... butt no time off and this dern winter weather has held me off . I followed Rytek's slim jim recipe pretty much to a T except the addition of some finely minced jalapenos , added 7 peppers to this 15 # batch and I used 12 # beef along with 3 # pork for...

ran 3 smokers , 5 ..2 1/2 lb fatties ,a 4 lb boneless blade roast , 4 chic legs and some wicked beans in the q-bottle .... 10 lb jerky in the MES ... and some abt's in the little no-name ecb for it's first smoke after saesoning ... Lot's of sunshine , some cold wobly pops and good tunes plus 3...

I had today off and had planned on doin a smoke , so I put 10 lbs of jerky in the MES , it's all sliced muscle from the cross-rib ( clod ) and cured with Hi-mountains cracked pepper n garlic ( yummy stuff ) ... it really is too crowded , and it's taking longer than the norm 10 plus hrs now ...

well yesterday I made sausage all day , and since my stuffer leaves approx 2 1/2 lb at the bottom , I decided it was time to make up a few fatties . I had 1 Hot Italian , 1 honeygarlic cheese n onion , and 3 farmers style ( basically a sage breakfast type sausage ). I used 1 of the farmers...

Hey gang , had some bacon curing in Hi Mountain Buckboard cure , one 11 lb done with the cure and a small bottle of pure maple syrup and a 9 pounder done with same cure and a small bottle of pure honey . I cured the bellies for 7 days and this afternoon put them in front of a fan to dry and form...

Well I decided to try Hi Mountain's buckbord bacon cure on a belly , cut it in 1/2 and cured for 7 days . At the end of the curing time I found myself with no time to do the smoke , so I washed off the cure and froze the belly till the time was right ! Last week I had a 2 day stretch off work...

Well sorry to take so long posting the final pics / results of my first smoked sausage adventure , but here goes . Firstly let me report that the 30/lb stuffer with electric motor which I posted about a couple weeks ago and ordered from Cabelas works awesome and is of great value / quality for...

Been awhile since I have posted anything and since I love to make fresh sausage and also love the taste of smoked sausage , I've been wanting to try my hand at makin some , here's what I have on the go ... 15 # ( 5 chubs ) of some old fashioned bologna ( Hi Mountain kit ) in the smoker as I...

Well I tried building a sausage stuffer ( it actually worked ) but was slow and too much blow by the piston seal ... so I broke down and ordered the 30 lb verticle unit with electric motor from Cabalas and I'm glad I did .. very good value for the price range and will suit me nicely .... here's...

For those that have the electric MES smokers ...take note ... I use my MES alot ... to do jerky mostly , and salmon ...canadian bacon ...etc etc etc , anything where I need a constant controlled temp .... anyhow , my MES , started acting up 2 batches of jerky ago , and quit completely on my...

Hey gang ! just got to wonderin , what is the coldest outside ambient temp you have ever successfully smoked at ??? .....and be honest !!! lol .and also on what type smoker was it ?? ( gas , charcoal , electric ????) and also what was the temp .....Inquiring minds need to know ...

Well it was a balmy 42* F here in eastern Canada , and since I was keepin an eye on the temps , I was ready for a long overdue smoke .... anyhow hadn't made any jerky in awile , so I pulled out some Hi mountain cracked pepper n garlic cure and seasoned up 3 1/2 # of eye of the sirloin tip , for...

ALL I can say is wow is there alot of new members joining lately/daily ...far too many to catch up on ... just wanted to say WELCOME to SMF, and a great big HELLO from a Canadian friend / neighbour ....glad you all joined us ,this is a great site to learn form each other so jump in and have fun...

Does anyone here have a recipe they would share for making beef bacon from ground meat ...other than buyin a pre-made mix ?? ...searched here and google , can't seem to find anything ...........

Hey all...haven't had time to post a smoke in awhile very busy with work and such....anyhow we had a sale on boneless loins at work , whole vac packed for $ 1.99 / lb ...so of course I was thinkin backbacons .. well I cured them with buckboard cure for 6 days , turning once per day , then I...

Hey SMF gang , just watched the updated weather and it looks like hurricane Noel is heading for a direct hit on my city of Saint John N.B ,forcasting 3 plus inches of rain and 85 mph winds , usually not too much hurricane action here , last one was Juan a couple years back which hit Halifax N.S...

Well folks , my father in-law had an old fire extingisher in his garage and was calling it garbage ..well I took a look see and low and behold it was made of stainless....he was thinkin garbage...I was thinkin stuffer ,so home with me it came ! Next I needed to come up with something for a...

A local power commission needed 2 teams of men to dig holes and put up new telephone poles by hand , they hired a team of new brunswickers and a team of newfoundlanders ! Well after the first day the forman asked each team how'd they done ?......new brunswickers answered " we did alright sir...

Hey gang , surfing smoker construction and found this !! betcha you could get the thin blue in more ways than one on this BABY

Hey gang ,anyone here ever build their own sausage stuffer ??? I am in the process of gathering some materials to use,already have the cylinder ...should be pretty easy to whip something up that will work ...the only tough spot I can see right off is fixing the stuffing tube to the cylinder...