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  1. buckscent

    Hobart 1512 Slicer

    Update: through an internet search I found a LOCAL guy that sharpens blades of all kinds. Took it to his house, the blade fit his machine and now I have a very sharp blade.
  2. buckscent

    Hobart 1512 Slicer

    Thanks for the site! It’s weird, I can find all kinds of stuff for the 16 and up models. Just that first one 15 there’s none.
  3. buckscent

    Hobart 1512 Slicer

    Yea I’m missing all of it. You can’t even find this stuff used. I did find a guy in Atlanta that was referred that sharpens blades. I left a message so we will see
  4. buckscent

    Hobart 1512 Slicer

    Well you would think. That’s what I said, I cannot find anyone who does that. I have tried with standard blade sharping stuff but no go
  5. buckscent

    Hobart 1512 Slicer

    Have an OLD Hobart 1512. These were made from like 1947 - 1960ish. This is a needle in the ocean not haystack but I need either a sharp blade or the blade sharpener from that unit.. Thanks
  6. buckscent

    Pellet vs gravity

    Yes that is what I am after. Wonder in if I could incorporate the AMZN in the smoker to get extra smoke if that might help to get more smoke flavor.
  7. buckscent

    Pellet vs gravity

    I use to do comps years ago with a stick burner and at my age that got old staying up all night. I’m looking at starting back doing some backyards at first and I have a pit boss vertical 5. My question is are those good “enough” to start doing some backyards and will that do a quality job to...
  8. buckscent

    WTB: Gravity Feed Smoker

    Yea it is sweet. Just more money then I’m looking for. Thanks
  9. buckscent

    WTB: Gravity Feed Smoker

    Looking for a good used gravity feed smoker, maybe stump classic size. mostly used for comps. needs to be around Alabama within a few hour drive of B'ham. PM details
  10. buckscent

    Home vs. commercial jerky

    I think I read that the big commercial companies shoot nitrogen in the bag before they put the jerky in. I think several things play into the length game. Like trimming as much fat as possible, After dehydrating lay out for a day to air dry, dehydrate longer to get as much Water out as possible...
  11. buckscent

    Home vs. commercial jerky

    Yea I use pink #1. Sometimes though I get some that get mold like a week or 2 after it’s made. And commercial jerky is not kept cold, it’s in the stores on an isle or hanging on an endcap.
  12. buckscent

    Home vs. commercial jerky

    what is the main thing in say jack links or really any commercially sold jerky that makes it last so long. Home made lasts 2-4 weeks depending how you store it. Commercial lasts what? 2-4 months?
  13. buckscent

    Snack Stick/Summer Sausage smoker

    So I have a cabinet I use for curing and connected to inkbirds. So instead of me buying another electric analog smoker and a PID to get and keep temp at 100 for the first hour. Wouldn’t it be the same if I just use the cabinet with a heater inside it and set he inkbird to 100-110 for an hour...
  14. buckscent

    snack stick Meat blends and %

    Got it, so what if you use very lean beef and pork. Like a pork loin and eye of round? Those dont have a lot of fat so would need to add more. I see what your saying if the meat had a good fat count already.
  15. buckscent

    Sponsored Giveaway for Inkbird 150 feet Bluetooth signal barbecue thermometer IBT-4XS with 4 probes

    From Bama, USA here..... This would be a great addition, I am starting to make snack sticks and summer sausage so I can show all my buddies how to do it so they can start/learn how to do them as well. I only have one old temp monitor that is unreliable at best.... The bluetooth would be a...
  16. buckscent

    snack stick Meat blends and %

    So your saying for simplicity total meat is 10lbs you do 8 lbs beef 2lbs pork and 2lbs fat? So wccording to that ypur over 100% 80/20 is 80% meat and 20% fat so I assume you use split up the 80% for the meats you use and the 20% will always be the fat......
  17. buckscent

    snack stick Meat blends and %

    does anyone use a mix of beef and pork for snack sticks? If so what % of each. Im going to use an 80/20 but ogbthe 80 how much is beef and how much is pork? Same for Summer Sausage?
  18. buckscent

    Snack stick and summer sausage ECA question

    making some snack sticks and summer sausage. Anyone know the ratio of ECA to use? Also using a binder 414 from B&P if you know what hat ratio would be as well.
  19. buckscent

    Pit boss series 3 analog, an Auber and smoke gen

    I will not use smoke at that lower temp just heat, 100 for an hour. Then Go to 130-140 with smoke them max out at 170 for a little bit again with smoke.
  20. buckscent

    Pit boss series 3 analog, an Auber and smoke gen

    looking at getting the Pit Boss series 3 electric analog. Adding a Auber PID, wanting to keep heat at 100 sometimes, and also adding a cold smoke generator like the smoking chief. Any idea what PID is needed to keep at that low of a temp? I can also plug the cold smoke into it as well for the...
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