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Does anyone have a good solid recipe that they would like to share ? I

I recently picked up some very old mason jars but they are missing the clamp and the glass lids .and seals , Are replacement parts still available for these old jars ? These are Kerr 1 quart economy jars.

I’m Well my diligence finally paid off and I hit the Jackpot with an F - Dick stuffer . 150 dollars well spent

Does anyone have a good recipe for a brine to use for smoking and pressure canning smoked trout or kokanee ? I brined some in a soy sauce brown sugar base and smoked and canned it. It turned out good but I would like to improve the flavor. It reminded me of Kippered snacks .

I am going to make 25 pounds of Owens Garlic summer sausage and I have always used pork butt and venison but this years hunting wasn't productive so the local market has beef chuck roast on sale and I want to use it . The chuck has quite a bit of fat in it already so what is the popular opinion...

How long can you store pork fat and trim in the freezer ?

A friend just bought this old grinder and I have seen this subject discussed on here but I can't remember the names of the Companies that still sell parts for it . So please help me out

Has anyone made these using this mix ? I saw the post where Rick lost a batch but nothing else. I bought a few different Legg's mixes to try and this one is going to be first. Nice to know ahead of time about adding more mix vs weight of meat or just extra spice for more flavor. Seems to be a...

In the past I have always made just one size sausage but this time I had some leftover so I stuffed a 3" fibrous casing to go along with the 43mm ring casings ! I placed a probe in each but my question is when the 43mm reaches 153 degrees the PID will shut the smoker off. Will the larger...

I was gifted a packet of this seasoning and it calls for lean meat only ! This seems strange to me because all the other snack sticks that I have made call for some ratio of fat . What are you guy's thoughts on this? Have any of you made anything similar with zero fat ? I would think it would...

Out of all that is available online What is your favorite Snack Stick Seasoning ?

Has anyone ever bought a bad batch of casings that split very easily ? I just got a 5 pack of 21mm collagen casings from Butcher and Packer and when I tried to stuff them they started splitting with ease. These were not over stuffed either. So I stuffed them very loosely to get them to work but...

In the past I have taken Pork butt and ground it up for my fat that I use in my bologna , I have been using 18 pounds of venison to 7 pounds of ground butt for my ring bologna and I like the way it turns out . My butcher will save me the trimmings off of the pork so I won't have to purchase any...

Looking at a new grinder but it's a toss up between these 2 . Anyone have a review on them ?

Does anyone have any experience with this yet !! Will it save having to regrind ?

Where's the best place to buy these ?? Or just plain sheep casings.

I have been using collagen casings for snack sticks and they have a 6 month shelf life in the fridge and they are rather chewy so I want to give the sheep casings a try . I noticed that the clear collagen smoke casings weren't as chewy as the mahogany ones but sheep is supposed to be better.

Wanting to make some jerky and the L&P is way more expensive . Anyone use the French's sauce for marinade ?

I have 10 pounds of sticks and 5 pounds of sausage and I want to smoke them but the sticks call for the step method and the sausage calls for 180 for 2 hours or so till the IT gets to 160 . Can I just smoke them both using the step method ? I can run a probe to each to monitor the IT.

Does anyone use them ? I have a bucket of them and I was thinking of giving them a try or dehydrating them.