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Do any of you have one of these ? I found one for sale and it's a 1 hp # 12 model . These oldies are usually very good compared to the Chinese stuff. Any advice will be appreciated .

Sounds good I will try them all .

T Thanks , I will try it to see how I like it . I have a freezer full to play with.

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

Glad your improving , The PT is the critical part , Don't overdo it but make sure you do the required workouts . I go in next week for possible knee replacement . I'm still looking for the total body replacement but it's not available yet .

I was the last of 8 siblings and back in the day money was tight so my folks grew and canned just about everything . When my Dad passed away the basement had hundreds of jars with spoiled goods in them and no one wanted to deal with them so I gave them away . Looking back these were the old...

I use the 40mm rounded collagen casings for " Ring Bologna " You can't go wrong with Red Barn Bologna mix or Pennsylvania Deer Bologna mix . Several places sell these mixes and The Sausage Maker has a free shipping sale this weekend so you can order whatever casings etc you want to use and free...

Well I didn't know much about them but I did see where they were used effectively for dry goods and I would use them for such plus they make a great conversation piece . Maybe I can get a hold of Ryans wife and sell them ? lol

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.

Don't procrastinate ! Do all of your PT and then some . That's the key to full recovery . Plus get on a regular workout program or joining a gym is a good idea also . Most guy's I know that decided to start overdoing things to soon have had nothing but problems . Listen to the PT therapist .

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

How's this sound , 1 cup maple syrup , 1/2 cup salt , garlic and onion powder , 1 cup bourbon , 1 gallon water . Marinate 24 - 36 hrs . smoke for 2 hours then add 1 tablespoon each peanut oil , maple syrup and bourbon to 1 pint jar . Add fish and pressure can . The guy that gave me this recipe...

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 .

Congratulations Grandpa and Grandma !

Yes we use Maggi mostly in our soups and stews

Sad news ! May he rest in piece .

Those look great Steve . Warning do not drink beer while consuming those or you will become the life of the party just like Mike 243 or you can crash the party and toss in a couple pickled eggs ! lol

Thanks Chop , I got it done . Probably making a mountain out of a mole hill and it will probably turn out okay.

I went ahead and used the 4,25 pounds of chuck and mixed it with 8.25 pounds of pork butt . 12 pounds . I added some fresh red jalapenos from my garden and a pound of smoked cheddar cheese. I don't use beef very often but I did make an entry in my log book for future reference. Thanks for the info

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...