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Protein extraction during mixing sausage is part of the process to get a good bind. Fat smearing happens when the batter gets too warm, allowing the fat to melt. They aren't the same thing.

Holy Moses! That's just wrong but in a good way. Absolutely fantastic idea!!!!

I can say for myself as a long-time member back when the forum was a much smaller place, that the then OTBS members when I became a member, back when Dutch was doing it, seemed larger than life to someone like me who was learning the craft. Many of those who are gone shaped the cook I have...

Thanks for taking this extra duty on, Adam @pc farmer

I prefer to be in the company of these two rather than most people. They are getting pretty old for large breeds now, so time is probably getting short. They are healthy enough, but I can see them slowing down.

The high heat ceramic paint from Rust-oleum is good. After spraying it on, you heat up the cooker pretty hot to cure it. As hot as the firebox got on my OKJ during the curing part, it didn't phase the coating. I probably got the cook chamber to 3 or 400 degrees, so yeah, I had a big fire going...

Well, you know how it usually goes. Gripe about the inconvenience affecting you without a thought about what the folks of said inconvenience are facing upstream.

It was easiest to add mine to the inlets behind the washer. Lowes has them made to go there. Easy peasy ........ take the hoses off, screw the arrestors onto the valves and put the hoses on them.

Speed Queen pretty much tops all the lists, however, I can't fit a top loader in our laundry room the way it's laid out. Front loader with the dryer stacked on top is all that works in the space. I installed water hammer arrestors on the hot and cold inlets. It quieted the noise some on my LG...

I run mine just inside the doors of my pole barn. In warm weather, I open the doors. In winter just crack them enough to vent the smoke. If the thing ever did catch fire, it wouldn't be a blaze. The doors on the cook chamber and hopper would keep it contained long enough to shove it out the...

I'm going with sometimes. I run mine off an extension cord in the barn. If I don't need the cord for anything else, it stays plugged in between cooks. When mine shuts down, you have to actually turn the switch off and back on to use it again. Sometimes I forget to turn the switch off after it...

A ton of help and knowledge shared in my PMs as well. It will be preserved for sure.

Certainly, by his wife and kids and also by myself. We pretty much chatted on PM daily about something or other. Might be farming, equipment repair, curing, sausage making, something posted in the forum, or just general chit chat.

My friendship with Eric spans back to 2021 when we first started private conversations. We had always used the same thread for new messages. My messages with him span almost 400 pages so, yeah, we talked a lot. Makes it a little easier to swallow that we never met in person, but damn I will...

Tillamook sharp or extra sharp works well in sausages without melting out. A good quality dry cheese works fine. Don't cheap out on store brands though, been there, done that. I only use Tillamook. One of the many things I learned from my friend Eric @SmokinEdge

Damn, how did I miss this! Eric and I became quite good friends and I will surely miss him! Prayers out to Carma and his boys.

If a recipe I'm using is not in metric, I convert it. Much easier to calculate, so batches of varying weights are both easy and consistent.

The best calculator is a good set of scales and a sheet of paper. It's always available no matter what.