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Lucky enough to have ground venison in the freezer and some leftover pork back fat , I thought with all this time on my hands I might as well make some kielbasa
All ground through a 3/16 plate and mixed by hand ready to stuff into 32mm casings
Stuffed into premeasured 12 inch casings and...
I have the Big Poppa and really like it , no complaints. I guess it is 4 or 5 years old and is still in great shape. I keep it in my shop so it has not been exposed to weather, only when in use. I plan on finding a stainless steel drum to up grade. I don't think you would be disappointed. I...
Here are the pics of the ham sliced
I think it came out a bit to salty. I rinsed a few times and soaked in water for about 45 min before I smoked it. Next time I will allow for more time in the water bath to equalize the salt a little more. Lesson learned!
Plated up with a couple of eggs for...
My Uncle and I butchered these hogs about a month ago
Froze a deboned ham to cure and smoke. I cured it for a week in Morton's sugar cure brine and injected it . Here it is tied and ready for the smoker at 8 am
Had the uds fired up and ready for the ham . Temp in the 50s in Ohio today, good...
Looking Good! Waiting to see the end product. The enterprise leaves a nice hand full in the bottom for a test fry. I still use mine for sausage, pressing crackling and squeezing out some sour mash.
Oberst I think the heat is just right, however the Mrs. thinks they are a little to hot.
Warren that is the exact way I eat them
Thanks everyone for the likes
Useing up some of last season's venison and pork from the freezer grinding 2 lbs venison, 2lbs pork and 1 lb. Pork back fat through a 1/8 plateused the jerky cannon to stuff 32mm casings since I was only doing 5 lbsafter over night rest in the frig first hour in the smoker at 120. Bumped up to...
Good work and thanks for the recipe. Those look like they turned out great. I will be trying this out with some venison and pork. I live smack dab in the middle of Amish country in Ohio but never knew the origin of trail bologna. Thanks again!
Nice find ! Check out the Hobart web site. Lots of info there and you can download old user and parts manuals. I have an old 410 and it works great. Good luck with your project. I believe 8064 is the model number
pushok2018 yes i do grind the meat through a 3 mm plate. I grind the venison when i harvest it through a 3 mm plate at a ratio of 90/10 with beef fat, then regrind with the pork. So 2 grinds through the 3 mm plate. Here is a pic of the 32 mm sliced. Hope this answers your questions
Trying to use up some of last seasons venison and thought I would share my process. Grinding 4lbs. deer and 2 lbs. pork.
Using Lems Backwoods seasoning and some jalapeno from the garden and a three pepper cheese the Mrs. picked up jalapeno, habanero and chipolte. I like some extra spice in my...