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  1. poacherjoe

    Pork Butt to Beef chuck ratio for summer sausage

    I am going to make 25 pounds of Owens Garlic summer sausage and I have always used pork butt and venison but this years hunting wasn't productive so the local market has beef chuck roast on sale and I want to use it . The chuck has quite a bit of fat in it already so what is the popular opinion...
  2. poacherjoe

    Freezing pork fat and trim

    How long can you store pork fat and trim in the freezer ?
  3. poacherjoe

    Parts for old manual Enterprise meat grinder # 22

    A friend just bought this old grinder and I have seen this subject discussed on here but I can't remember the names of the Companies that still sell parts for it . So please help me out
  4. poacherjoe

    AC Legg's # 116 Snack Stick seasoning

    Has anyone made these using this mix ? I saw the post where Rick lost a batch but nothing else. I bought a few different Legg's mixes to try and this one is going to be first. Nice to know ahead of time about adding more mix vs weight of meat or just extra spice for more flavor. Seems to be a...
  5. poacherjoe

    Different diameter sausage in the smoker

    In the past I have always made just one size sausage but this time I had some leftover so I stuffed a 3" fibrous casing to go along with the 43mm ring casings ! I placed a probe in each but my question is when the 43mm reaches 153 degrees the PID will shut the smoker off. Will the larger...
  6. poacherjoe

    Eldon's Pepper sticks

    I was gifted a packet of this seasoning and it calls for lean meat only ! This seems strange to me because all the other snack sticks that I have made call for some ratio of fat . What are you guy's thoughts on this? Have any of you made anything similar with zero fat ? I would think it would...
  7. poacherjoe

    Survey ! Snack Stick Seasoning

    Out of all that is available online What is your favorite Snack Stick Seasoning ?
  8. poacherjoe

    Faulty Collagen casings

    Has anyone ever bought a bad batch of casings that split very easily ? I just got a 5 pack of 21mm collagen casings from Butcher and Packer and when I tried to stuff them they started splitting with ease. These were not over stuffed either. So I stuffed them very loosely to get them to work but...
  9. poacherjoe

    How much and what type of fat for SS and Bologna

    In the past I have taken Pork butt and ground it up for my fat that I use in my bologna , I have been using 18 pounds of venison to 7 pounds of ground butt for my ring bologna and I like the way it turns out . My butcher will save me the trimmings off of the pork so I won't have to purchase any...
  10. poacherjoe

    Weston meat grinders Pro vs Butcher series ??

    Looking at a new grinder but it's a toss up between these 2 . Anyone have a review on them ?
  11. poacherjoe

    Duel Grind Attachment

    Does anyone have any experience with this yet !! Will it save having to regrind ?
  12. poacherjoe

    Tubed Sheep casings

    Where's the best place to buy these ?? Or just plain sheep casings.
  13. poacherjoe

    How long can you keep sheep casings in the fridge

    I have been using collagen casings for snack sticks and they have a 6 month shelf life in the fridge and they are rather chewy so I want to give the sheep casings a try . I noticed that the clear collagen smoke casings weren't as chewy as the mahogany ones but sheep is supposed to be better.
  14. poacherjoe

    French's or Lea and Perrins Worcestershire sauce ??

    Wanting to make some jerky and the L&P is way more expensive . Anyone use the French's sauce for marinade ?
  15. poacherjoe

    Kielbasa and Pepper sticks ?

    I have 10 pounds of sticks and 5 pounds of sausage and I want to smoke them but the sticks call for the step method and the sausage calls for 180 for 2 hours or so till the IT gets to 160 . Can I just smoke them both using the step method ? I can run a probe to each to monitor the IT.
  16. poacherjoe

    Fresh Jalapenos for sausage ?

    Does anyone use them ? I have a bucket of them and I was thinking of giving them a try or dehydrating them.
  17. poacherjoe

    Fat to meat ratio in Snack Sticks

    Let's give this another look . I have made 4 different snack stick recipe's using P&S seasonings and 80/20 ground beef and none have turned out good !! My buddy just made some pepperoni sticks using Legg's 207 seasoning and a 50/50 mixture of venison and pork chops and it turned out great ! I...
  18. poacherjoe

    Black Friday sale at P & S seasoning 25& off and flat rate shipping

    Some great deals to be had
  19. poacherjoe

    Elk 2022 Oregon

    Here is the spike bull and he was huge ! Bigger body than some of my branch antlered bulls,
  20. poacherjoe

    Price of Pork Butt in your area ?

    We live in a small town that's about 10 miles from a bigger city. Our Market has pork butt on what they call a sale for 1.48 per pound . If you want to drive the 10 miles to the bigger city it can be had for 1.18 per pound ! It used to be .89 cents per pound at both locations but now we have...
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