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  1. J

    24 Hour Summer Sausage

    Was considering this for use with ECA so it can go straight into the smoker…….kind of a set it and forget it. Should get IT into the 140’s for long enough to make it safe?
  2. J

    24 Hour Summer Sausage

    Hey all. I just got a new Pit Boss vertical smoker that has a low temperature setting of 130deg. Somewhere way back in a thread, I saw where someone suggested smoking sausages for 24hrs at 150deg and that they would always come out juicy and safe by the pasteurization chart. What do you all...
  3. J

    Considering Smaller Meat Grinder

    Sweet!! Thanks
  4. J

    Considering Smaller Meat Grinder

    First use of the new #8 LEM Big Bite and very happy. Both coarse and fine grind went very well.
  5. J

    New Pit Boss Vertical

    Came across a new PB vertical being released soon. I’m looking at this for smoking summer sausage and snack sticks mostly. Temperature goes down to 130* as opposed to 150* of the current models. This appears to be a decent option...
  6. J

    Considering Smaller Meat Grinder

    Got my new grinder today. I had also purchased two new LEM salvinox knives. One to pair with each plate. Is the knife that was included with the grinder different? I just figured I'd save it for backup or pair it with the kidney bean plate....which I'll probably never use.
  7. J

    Considering Smaller Meat Grinder

    Still playing with seasonings for venison summer sausage. Going to try Owen’s and Ton’s
  8. J

    Considering Smaller Meat Grinder

    Thanks all. I ordered the LEM Big Bite #8
  9. J

    Considering Smaller Meat Grinder

    So do you all have any issues with a second grind through the fine plate? Maybe the dual grind models are worth the extra?
  10. J

    Considering Smaller Meat Grinder

    I have a 5lb LEM stuffer but they idea of stuffing with the grinder is appealing if it works
  11. J

    Considering Smaller Meat Grinder

    Leaning towards the Lem due to weight…..and reputation. Has anyone tried stuffing sausage with it?
  12. J

    Considering Smaller Meat Grinder

    Big Bite? Does it handle the second grind (fine grind) pretty good? It's a bunch lighter weight than the others at like 28lbs. The others are all just over 40lbs. Not sure why such a big difference. Hopefully not plastic gears?
  13. J

    Considering Smaller Meat Grinder

    Hey all. As per the title, I'm considering the purchase of a new, smaller meat grinder for small batch runs of sausage and burger and such. I currently have a #22 Cabela's Carnivore and it's a brute to get out for small batches. I'm wondering if a #8 would be good enough for small 5-10lb...
  14. J

    Venison Summer Sausage Method

    Agreed. I usually stay around 25% to 30% fat content and step up to 170° on the smoker. I just wasn't sure how these guys were pulling off these temps.
  15. J

    Venison Summer Sausage Method

    Well okie dokie then. :)
  16. J

    Venison Summer Sausage Method

    Found this on YouTube and found it interesting.....especially in regards to their smoking schedule. What do you all think? Seems simple enough but an awfully fast, high temp smoke. Seems like fat out would be a likely occurrence?
  17. J

    Stuffer Questions

    Yeah that's the only one I see with the handle the same as the LEM. Was hoping to go bigger to reduce filling time.
  18. J

    Stuffer Questions

    Awesome!! That's going to be a big day!!
  19. J

    Stuffer Questions

    Right, right.....but on the LEM that I'm used to, the crank is 180 degrees from the stuffer tube instead of 90.
  20. J

    Stuffer Questions

    We've been gradually acquiring the necessary equipment to start processing all of our deer at camp. Besides a decent scale, we're down to a stuffer. I have a 5lb LEM and it works well, however, it will take forever to make summer sausage or even bag burger with just a 5lb stuffer and that many...
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