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   Bought 3 Sportsman Valley .4 Hp Grinders Cheap 

i just read Jeffs newsletter this morning on pulled pork. I just happen to have 70 lb of butts with his rub on them in the smoker. in section 5 on pulling he says to add 1/2 cup of his rub and mix in. Do you think this is a typo? and should be his BBQ sauce instead?  Because in the ingredient...

I see that the Canadian Cabelas has them on sale for $119.99 cdn ..free shipping ...until March 8/17 

Just ordered one from Cabela's Canadian site . Also $149. cdn $$. 

Here are the Summer sausage chubs after their visit to the smoker.

Disco . I made some of the Wild West Pepperoni also..This was made into short lengths then a bamboo skewer stick inserted thru them...after smoke and 3 days drying they are ready for using in Ceasar Drinks.   ( i wanted to try these premix so i knew how they tasted...im in the meat industry and...

Thanks for the hints. Had thought about a couple of them , like par cooking the bacon and using frozen hash browns . Will give it a try next time i am making  sausage. 

Was just eating sausage and hash brown potatoes with my lil grandson.. Had an idea of trying Pops breakfast sausage , then add hash brown potatoes,bacon and hi temp cheese.Maybe a bit of onions or bell peppers too. Stuff into hog casings. Anyone ever try anything like this?   Sure my 2 year...

As i had posted , it has been probably 15 yrs since i have made it. So the recipe is an old one , and i have since experimented with fermentation , buttermilk , and salami conditioners so i could definitely change the recipe for more tang in it. But from what remember it is similar to the...

Here is a similar recipe that i used to make with a friend ,Been 15 yrs since last made it .  We would sew up cotton or muslin bags  3in wide x 8in long ( allows room to tie off )  then stuff 3 or 4 bags from a 5 lb batch. 5lb pork  35gr sea salt 1 level tsp cure #1 1 TBS garlic powder 2...

Great build .I like your idea of putting in an exhaust diffuser. I made mine with chrome exhaust out the top same as yours, but during cold weather i get black condensation dripping onto product.

I had been trying to make a farmers sausage and came up with very few actual recipes on the internet. So i wrote a couple of recipes ,a simple recipe and a more commercial  style recipe with binders and sodium erythorbate  in it.    I agree that the trick that really makes it a Farmers sausage...

Had those legs on sale last week at my store also..sold around 300 of them. (also complimentary deboned about 60 for some of my older customers). I ran out so wasn't able to make any sausage for myself.

I like the ammo box. What kind of venting do you have for air intake on it?

Great idea on the patties.. have never seen any one else ever do them that way..And i just bought the pattie maker attachment to get ready for summer.

  

When i made mine i got the brass fitting from a plumbing store. I took a Hex (allen ) wrench that fit tightly inside and cut off ( L )  at the bend so that it would fit up inside the brass fitting. I cleaned up the 2 different metals with sand paper so that i could braze  or solder the Hex to...

I have been trying to come up with a recipe for Smoked Farmers /Mennonite  sausage for the last year also.  Can't seem to even find out if there is a difference between Farmers and Mennonite sausage.  Not much information available online . As for your request for dry aged Mennonite summer...

For any Canadians . Princess auto has parts for the 5Lb Kitchener stuffer. The replacement gear has steel thread (into nylon gear)instead of the brass original . And only $10. Part #8315145 

I picked up a 5lb Kitchener stuffer for "parts " that was returned because of the brass shavings. ($20) When i pulled the nylon gears out to check i found that there is a bushing with brass threads pressed into the big gear. These were stripped from too much force when it bottomed out. Have some...