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  1. weinnmann

    Horizon and yoder

    I have been looking for a offset stick burner also and have my mind set on a Yoder but I just need to decide which model. The people at Yoder have been very nice to talk with and very patient with my repeated questions.Show me smoke I love the pic of the jack you mounted to the front of your...
  2. weinnmann

    Need Advice on Smoking Sausage

    I am just seeing your post and I see there are alot of suggestions but one that I see right away is in your second picture you can see alot of air pockets in the casing. When stuffing the casing your mixture should flow nicely out of the stuffing tube to fill the casing evenly but there will be...
  3. weinnmann

    First time sausage tomorrow!!! Got a few questions

    That depends on what type of sausage you are making and what you like. I personally like a course sausage so I start with a 3/8 plate and then the second time through use a 5/16. After the first grinding I mix the seasoning in and mix by hand very well and then grind through the 5/16 plate which...
  4. weinnmann

    jalapeno cheddar smokies

    Cooking it fresh will produce more heat because peppers seem to loose there heat when heated if that makes sense. We have experieinced the same thing when canning salsa. If we want it to be hot it has to be blazing inferno when fresh. I leave the seeds in the peppers when using in sausage, that...
  5. weinnmann

    jalapeno cheddar smokies

    Did you seed the peppers before dicing them up or leave the seeds in them?
  6. weinnmann

    roll call on brands of pellet grill

    Thanks for the invite Red I have a Traeger Lil Tex for about 4 years now but thinking about getting a stick burner
  7. weinnmann

    My meat grinder is on the way

    Its really a taste preference but I think it can really change how a sausage tastes sometimes good and somtimes not as good. I prefer this sausage fresh but I do most of my brats smoked, no casings just a meat log smoked to form a skin and they are great.
  8. weinnmann

    My meat grinder is on the way

  9. weinnmann

    Any body use this product?

    I usually try for 85-87.5% for all of our sausages, the breakfast patties when cooked in a pan have just a small amount of grease in the pan when done, whereas store bought is drownding in grease. We don't have issues with the brats being dry as long as they are not cook at too high of heat...
  10. weinnmann

    Any body use this product?

    Wow that is a fatty sausage.I never make mine that fatty and they seem to come out juicy do you cook them to an IT or till you have the color and texture you want on the outside? What do you estimate the fat content is of a average pork butt? I have always heard its around 80-20 when cut off...
  11. weinnmann

    My meat grinder is on the way

    Oh and one last thing my name is a full German name and they have been known to make a decent tasting sausage over the years, some of the recipes we have are passed down for many years and if it wouldnt have been for me some of them would have been lost. No one else at my age in the family has...
  12. weinnmann

    My meat grinder is on the way

    It really is a great book that will teach you not only about recipes and different styles of sausage but about safety when making sausage. Here is a simple recipe we use for sausage 5 lbs meat 1 table spoon salt 1 table spoon black pepper 3/4 teaspoon sage, this will have to be adjusted to...
  13. weinnmann

    My meat grinder is on the way

    You will love the cabelas grinder I had th 1/2 hp and now sold it to get the 1 hp, they are the best out there. If you want some recipes I would get the sausage book by rytek kutas it has a lot of good info for making sausaage
  14. Reverse Seared Ribeye with Tatonka Dust

    Reverse Seared Ribeye with Tatonka Dust

  15. weinnmann

    Reverse Seared Ribeye with Tatonka Dust

    Got my Tatonka dust that I have heard so much about in the mail the other day and had to try it on a ribeye steak. Started out with a nice thick cut ribeye and dusted it with Tatonka Dust. When I first sprinkled it on my first reaction was go easy with it because of the black color you assume...
  16. IMG_20130429_181616_091_zps91dd488d.jpg

    IMG_20130429_181616_091_zps91dd488d.jpg

    • weinnmann
    • Media item
    • Comments: 0
    • Album: Reverse Seared Ribeye with Tatonka Dust
  17. IMG_20130429_165223_751_zps07e5139f.jpg

    IMG_20130429_165223_751_zps07e5139f.jpg

    • weinnmann
    • Media item
    • Comments: 0
    • Album: Reverse Seared Ribeye with Tatonka Dust
  18. IMG_20130429_165120_872_zps7d927c14.jpg

    IMG_20130429_165120_872_zps7d927c14.jpg

    • weinnmann
    • Media item
    • Comments: 0
    • Album: Reverse Seared Ribeye with Tatonka Dust
  19. weinnmann

    Anyone here own a Green Mountain pellet grill?

    I have a lil tex by traeger and now I am in the market for a stick burner. The set it and forget it function is nice but the food does not have the same flavor as a stickburner or charcoal in my opinion. For those that disagree just look at how many people are using the tube smokers at the same...
  20. weinnmann

    considering a pellet smoker

    Biggest thing for me is the availability of pellets in your area, shipping can be killer on the price of pellets. If you dont buying 1/2 ton of pellets at a time you can save some money but that can take up alot of space in the garage. I wouldnt be worried about taking the pellets out of the...
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