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Lisa that is mighty nice of you, My full name is Richard Hoefer Thank You so very much Rich-

Thank You Lisa, Just before Christmas I placed an order for a case of the 8" X 20' rolls and I used SM1213 I think, I hope that is close to being right. No Matter if it isn't. Hope you had a very Merry Christmas and Happy New Year Rich-

Good evening, Driedstick, I have used LEM collagen casings and I probably should not say anything, but I was very disappointed in them. I have talked with one of my sons that bought and tried them and he didn't like them either. we both had bought the LEM hot stick snack stick seasoning kits...

SteevieG, If you really feel you need to, you can substitute the bowels with bowls. I just can't be held responsible for the outcome of the product.  LMAO I never said I could spell, But I can sure make some a$$ kickin snack sticks. Have a great  New Year, and lotsa happy smoking. Rich-

I use the tray with pellets for cold and hot smoking. I did do the mail box mod which moves the heat outside of the smoker. I cold smoke my belly bacon at under 100 degrees inmy converted food warmer to smoker all the time. With the mail box mod hot and cold smoking can be achieved with no...

The meat is 80-20 ground beef. No pork this time.

Thanks for all the kind comments, Yep they are darn tastey Rich-

Merry Cristmas Driedstick, If my memory serves me well which has become questiomable these past few years, LOL I believe I read a recent post of yours describing your smoking method for time and temps. I had been having a few issues with my sticks being to soft after smoking and from reading...

Yes the casings have and did shrink tight with the meat. Click on the picture of the pile of sticks, that will enlarge the picture and the wrinkled texture can be seen. Rich-

I started with Bear Carver's recipe for his Bear Loaf, and did several mods to it untill I have what I like for a very good flavored snack stick. Here is what I have come up with. 5 #  ground meat or your choice 1 Tbls       Blk Pepper 1 Tbls       Red Pepper Flakes 1 Tbls       Whole...

Your smoker looks a lot like what I envision, I thought about having stilts on mine so the bottom is like 18 inches off the ground, so I could do natural fire builds and pipe the smoke to the smoker. Just some thoughts,

Hi Boodro, looking back at your earlier pictures, you have a way larger smoker than mine. You could put some cleats on each side and put a whole passell of racks in there. My smoker is a discarded food warmer, it is 18 inches wide and 26 inches deep by about 5 feet tall. My desire is to build...

The only thing I can think of and this happened to me once, When I inserted the probe of my Mavericl I didn't get it right close to the center of the stick and it gave me a higher rading. Like you, I couldn;t believe the IT was up that quick, I re-positioned the probe in a different stick and...

I sprinkle the pepper onto my jerky as soon as I have it out of the marinade, the pepper seems to stick to the wet surface. and I lay mine on my smoker racks, I do not hang my jerky, But my smoker is capable to handle a lot of racks and jerky at one time,

Hi Boodro, I have no idea about humidity at all. I live exactly 1 mile from the waters edge of the pacific Ocean, we do have a lot of dampness here. When I do Jerky I take it out of the marinade, lay it on my racks, give it a sprinkle of pepper and into my preheated smoker. I keep the smoker...

I have cure #1 in a glass jar and it is at least 2 years old, I use mine and would not be afarid to use what you have. Rich-

Boodro, I leave my jerky right in the smoker with chamber temps below 160 degrees until the disired dryness is complete, I see no reason to move it to a dehydrator. Rich-

Here is Wishing  all the great people here on SMF   a MERRY CHRISTMAS and a HAPPY SMOKING NEW YEAR. RICH-

Hi Disco, You can forget sending me that recipe, I found it on your blog. Thanks Rich-

Mornin Disco, any chance you would PM that English Muffin recipe to me? Rich-