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Hi all - Every year I get a side of beef from the local farm. I've got about 25 lbs of meaty beef shins that look like the one below.  I intend to use all of the bones and some of the meat to make a big batch of stock but I figure there's got to be something I can do with some of the meat. From...

http://www.huffingtonpost.com/craig-goldwyn/physicist-cracks-bbq-mystery_b_987719.html

Howdy folks... I get a half cow from a local farmer here every year and I've got a few beef hearts in the freezer.  From what I gather they are pretty lean, a bit tough but have great flavor.  Was thinking sausage would be a good way to use them. Can anyone offer a recipe or advice here...

Looking to make some andouille and have a fresh ham I'd like to use... I know most recipes call for the butt... will I need to add some fat or should be okay?  Would the shoulder be a better choice?

Cleaning out the freezer and found some venison from last year so I decided to make some sausage.... mixed 4 lbs venison with 1 lb beef fat, cure and some spices... smoked over apple wood... came out pretty tasty.  q-view of course... no pics of the grinding but I went once through the fine...

I'm looking to make some hot dogs... got a couple pound sirloin tip roast from last year's beef share that I'd like to use.  Any idea what the fat content of this cut is?  I thought a chuck roast is around 75/25...

I currently own the 15lb stainless vertical stuffer from Gander Mountain... love it, works great.  The only draw back is that it's a little overkill when you want to stuff like 2 or 3 lbs of sausage.  I find ~1/2 lb or more gets left in the bottom which isn't bad when you're doing 10-15 lbs but...

Howdy folks... just got done with the first run of sausage on my new homemade smoker.  It is constructed from a old sheet pan rackfrom a bakery with some sides/doors made from sheet steel and square bar.  The walls, doors and top are insulated with high temp insulation and it's powered by a...

Howdy all - I'm looking to pickup a side or maybe a whole piggie somewhere in the NJ/PA/NY area... anybody have any good leads on farms in the area?  Thanks!

I'm planning construction of a rectangular, vertical smoker. Approximate dimensions are 25" x 20" x 48". I'd like to line the inside with some sheet metal, surrounded by hi-temp insulation, and then wood on the outside. Heat will be either electric element or propane, not sure yet. So, what...

So after fussing about with a few fresh sausage recipes, I thought it was finally time to try something smoked. I used the Smoked Sausage recipe off this site, and used a bit more beef and a bit less pork since that's what I had on hand. No pictures of the grinding or stuffing, but it came out...

Inspired by this thread I thought I'd try my hand at some chicken basil sausage. The recipe came from Charcuterie, except that instead of using skinless thighs and adding pork fat, I just kept the skin and left out the pork. This was my second time using the Gander Mountain 15 lb stuffer and...

Howdy folks... I'd like some input on using pre-ground beef for making sausage. Right around Christmas time I purchased a side of beef from one of my buddies. It came from the butcher frozen and vacuum sealed as a mix of roasts, steaks and ground beef, both burgers and 2 lb tubes. So my...

I was originally using King Arthur flour found in my local grocery store, which costs on average $5 for a 5 Lb bag, or around $.99/lb. Well when I upped my volume of bread baking and began feeding a starter culture, I really started burning through flour (and $). After a bit of searching I was...

So I thought it might be good to bake some buns to go with the pulled pork I made for our after-Thanksgiving turkey deep fry party. No pics of the mixing but I basically combined all the ingredients in a huge bowl and mixed with a spoon. When it was mostly combined I turned it out onto the...

We're having a bunch of people over on Saturday for our annual after Thanksgiving turkey deep fry party. In addition to the deep fried turkey (and chicken, mozzarella sticks, oreos, cheesecake, etc) we usually do a ham, however this year I thought some pulled pork would be in order. Trying to...

Vertical Stuffers 5 LB and under Grizzly H6252 5 lb. Vertical Sausage Stuffer SS LEM 5LB Stainless Steel Vertical Sausage Stuffer Northern Industrial 5-Lb. Sausage Stuffer The Sausage Maker #50510 Sausage Stuffer 5 Lb The Sausage Maker #50501 Sausage Stuffer Stainless Steel 5 Lb 6-15 LB F...

So after spending too much time in this forum, I'd like to get into sausage making. I have a few days off next week and want to run down the list of requirements to make sure I've covered everything. I already have the following:Smoker - ECB and Brinkman All-in-One propaneWood - hickory...

Howdy all, I'm still pretty novice when it comes to smoking meats... done a fair number of pork butts/shoulders, few chuckies and a few rounds of ABTs. All this was done with my modified El Cheap-o Brinkman. Well now it's deer season here in NJ and I'd like to get into sausage making. I've...

Someone locally is selling a used Globe C09 slicer... anyone have experience with this particular model or Globe slicers in general? Thanks!