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Yesterdayi opeoned a store bought pork butt and itappeared to have a texture that seemed grainy not as smooth as most is this normal

I have used round or chuck round sometimes stuck to casing, Chuck never gave me problems made with sm. rec (fermento)

My smokin tex smoker only has 800 watt element cooks to 200 if I change controller 250

I am no longer looking for a champion juicer let me tell you why last week I had eye surgery scheduled Glucoma. I did not know when I would be able to see good enough to make sausage so I cured 10 lb pork butt for thuringer after curing I ground once thru 1/8 plate rather than chill again I...

Why do my recipes call for curing the meat for ss for 3 to 4 days at 38 to 40 deg f and receives on the internet do not mention this step. My receives are 20 yes old from the sm

I am not an electronic geru but know that the controller has 4 different themistors that are the imput for the controller they are ďesigned for temp range the one i have is only designed To be used to 250deg Themistors are used in very hot applications but are designed. Different the novus I...

Thanks info I was looking for

Last week making hot dogs our processor wouldn't get up to speed I have it quite a long time we had to settle on a double grind. Looking for advice on what to buy to emulsify

What are the differences

I have my smoker on the deck outside glass door but 0 little cold for me my wife would love it last week single digits and I asked why she didn't have winter coats on she said not cold enough

Thanks for welcome

What do you like to make.

Thanks for the welcome i here Colo is a beautiful state

How is the weather up there?

Bone from butt roast, trim leave about a cup of meat cook lon ger better in 6 -7 cups water (5-8hrs)cut meat into little pc adjust broth to 5 1/2 cups,add 2 cups buckwheat flour, 2tea salt 1 1/2 tea pepper 1 1/2 tablespoons ground coriander to cool broth place in pot cook on med heat until...

I have recipie with few ingredients buckwheat flour, bone broth salt pepper ground coriander must I post somewhere else, easy and quick to make after broth

Hi Chris ì enjoyed summers on lake Champlain made several trips up the otter creek, you live in a beautiful state looking forward to sharing info

Due to age (85) I have cut down on smoke time(acid reflux)next smoke will be ribs 2hrs smoke cook, 4+hrs cook with Texas crutch (tin foil)will post pics,not good with computer will get help, within week or so

When I purchased my smoker approx 20 years ago I used it mainly for hams and bacon after retirement I got interested in sausage, lunchmeat. That's when the trouble started. I could not control temp good enough. i rewired and installed temperature controller‐---a novus n321 works great now I can...

not sure I have a favorite enjoy Lebanon, last week made thuringer, this week hot dogs and kibassa. Due to price of beef I am using pork butts more often that also gives me bone to cook for scrapple (ethnic food, pa dutch)