Search results for query: *

I have tried to program my new pid and cant figure out how to get it to swing less than 10 degrees. I have it holding the temp that is set but then it cools about 10 degrees before kicking back on to heat. Which way does gain work, more gain slower control. or faster control?

I am having all kinds of trouble with the casings becoming so tough that you can't bite through them. I have tried both cold and hot and they both came out the same. I have tried 3 hours to as much as 6 hours all the same. What am I doing wrong? My unsmoked sausage has just the bite you...

After reading about these I just had to try them. I used homemade breakfast sausage, baby bella mushrooms, green onions, fresh garlic, and a mixture of cheddar, motz, cream cheese and parm cheeses. Since none in the family except me likes any heat, I used the sweet red, yellow and orange...

I have a Lem "Big Bite #8 Model 779. This is the higher hp model of the big bite #8 series, I am having problems with it wanting to pull the meat through the cutter, no matter which plate I am using. The meat was partially frozen and this time I was using the 3/8 plate and still had to force...

I made some boudin yesterday, mixed and stored in fridge overnight. Set up my stuffer today and can't get it to go through the stuffer. I' trying to use 29-32 mm casings, are these too small?

Does anyone have a recipe for smoking a whole head of cabbage. I have heard of it but can find no information.

looking for a place to purchase belly skin by mail. Thanks

I am having trouble keeping pellets burning in my mailbox mod, it is on a fridge conversion. I have a 3 in. exhaust from the fridge with a 3 in. exhaust from the mailbox. Mailbox sets right below the fridge with only an inch of pipe between and enters box in center of the electric heater. The...

I am having problems keeping the dust burning while cold smoking at 80 to 100 degrees and a very hard time keeping the pellets going on a regular smoke.  The mailbox is directly below the intake of the smoker, 3 inch from box to smoker, 3 inch outlet on smoker, all wide open.  Mailbox started...

I just finished my first batch of summer sausage, and the meat is sticking real bad to the inside.  I used fibrous casings and soaked for 1/2 hour as the package said. Had a good tight stuff with very little shrinkage after smoking to an it of 155* over a period of 7 hours and cooling in an ice...

When using mailbox mod, what do you use to produce smoke, dust or pellets?  Was hoping to use pellets to both cold and hot smoke, but not sure it will produce enough draft to keep pellets going.  Anyone try this yet? Thanks for your input. Bud

I have been using it for cool (under 120) smoking for the last couple of years with great success, but the last couple of smokes have left a pretty good amount of unburnt sawdust along the sides of the rows. It will burn the complete row but only about 3/4 of the dust. I have tried less packing...

Does anyone have a good apple brat recipe they are willing to share?  Son-in-law is asking for some and I have no idea where to start. Thanks Bud

Let me start this by saying that I have only baked 14 loaves of bread in my life.  In my first try at Amish sandwich bread the second rise would not rise, after 3 hours, I gave up and baked it anyway.  It had a great flavor but the consistency of a brick.  Having no one around to help me out, I...

Let's start this with saying, this is my 5th batch of belly bacon.  I have been using the dry rub method because it takes up less space in the fridg and I like the texture of the finished product.  I started out with the dry rub calculator and have been working down the amount of salt to our...

I seem to remember one of your posts in which you smoked breakfast sausage in cloth bags.  How big did you make the bags, and how long did you smoke it.  I can remember my dad (who was a butcher) doing this from time to time in his smoker at home.  This was when I was more interested in women...

Does anyone know of a place to get any information on an old electric berkel slicer.  The id plate is so worn that you can't read the model number, just the s/n and info in motor.  I have tried searching the net but without model can find nothing.  I am guessing it is from the late 40's or...

It used to be at the top in the headings.  I tried to find the cure caculator and it is gone. Ducky

I started a 6 lb. butt in my just finished smoker made from a food warmer.  I used a brinkman heating element with PID controls.  I rubbed the butt down with mustard and then coated well with my rub, covered it and into the fridge for a little nap to let the rub do its job.  After its nap I...

I have made an Excel spreadsheet used to cut or increase the amount of sausage and still keep the same ratio of spices.  I have one for our favorite sage breakfast sausage, Hot Italian, Brats, and Andouille.  If you would like to try them and have Excel on your computer, send me an email. I am...