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  1. gomez93

    Red & Blue Hunsaker Smokers

    I had ordered the red one and before it arrived found the blue one on Craigslist. So far I've smoked briskets, ribs, chicken, and pork loins and grilled hamburgers & hot dogs. Oh, and baked an apple pie. They are very easy to control.
  2. gomez93

    Smokin' in a dehydrator

    Anyone ever tried this? I'm thinking of an A-Maze=N pellet tube behind the dehydrator and let the fan suck the smoke in. Would this gum up the dehydrator? 
  3. gomez93

    I finally did it! Mock Haggis Bratwurst

    I've been thinking about this for over a year and have tried to research it without much success so I finally just dove in and did it. I made up a mock Haggis with barley, steel cut oats, ground beef and pork, liver, onion, and spices and stuffed it into hog cases. I put one of the links on the...
  4. gomez93

    High Mountain Prairie Sage sausage seasoning

    In my quest for the perfect breakfast sausage I picked up a packet of High Mountain's Prairie Sage seasonings from Cabela's and used it in some pork butt and rib trimmings I had. The base recipe called for 1/4 cup to 6 pounds of meat, I did 1/4 cup plus a tablespoon in 5 pounds of...
  5. gomez93

    Cabela's grinder/stuffer

    Not long ago I bought a #8 1/2hp Cabela's grinder and it works great. This past weekend I tried it as a stuffer. Now I know what you all say, but I had to try it. I was stuffing ground meat into 19mm collagen casings using the smaller tube and the speed auger. It does work. It took a while to...
  6. gomez93

    Another "please help with grinder choice" thread

    I will have some Gander money to spend, hopefully tomorrow. Yes, Gander so Cabela's and LEM are out of the equation for now. My first thought for a grinder was this one...
  7. gomez93

    Gander Mountain Semi Annual sale

    They have some good deals on food processing stuff if anyone is interested. I'm going to try to get to my local store this week for a new grinder.
  8. gomez93

    A question for Haggis stuffers

    We cater some local Scottish festivals and I have a pretty good faux Haggis recipe. So far I have just put it on the pellet grill and cooked in a pot for several hours, but now I'm thinking about stuffing it. The traditional method would be to boil it for 4 hours, then stuff but I think it would...
  9. gomez93

    Bearcarver's snack sticks, modified

    I started with 4# ground venison and 3/4 beef fat from brisket trimmings, which was probably the wrong fat to use, but I did. Used Bearcarver's recipe except I increased the red pepper to 1/2 Tblsp and added 1/2 Tblsp of Chipolte Tabasco. Used a jerky shooter to make the sticks, placed on frog...
  10. gomez93

    Gander Mountain sale

    For those who haven't seen today's ad and have a Gander in the area; they have a 5# vertical stuffer, 7.5" slicer, and #5 0.2hp grinder on sale. Your choice $79
  11. gomez93

    First try at breakfast sausage

    We trim our own ribs for competitions, so I usually have several bags of rib pieces in the freezer and I'm always looking for a good way to make use of them. Hence my presence here  Partially thawed some pieces so I could remove the bones and cut into strips: I ran through the pieces...
  12. gomez93

    Hi, my name is Greg and......

    I have an addiction. I'm new to this forum but not to smoking/grilling. I came across this board while looking for information on sausage making and look forward to browsing some. I live in Kansas, am a nurse by trade. Hobbies of late are pretty much hunting and cooking, my wife and I have a...
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