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  1. grimreeper

    amazin

    I am looking to buy this, were can I order one.
  2. grimreeper

    my search

    hello all, i have narrowed down my search to replace my treager. It is between a yoder ys 640, a gridiron or a memphis grill. I would like your thoughts and opinions on these grills.
  3. grimreeper

    polish

    here is my polish sausage i made this weekend.
  4. grimreeper

    looking for ideas

    Hello all. I am looking for a new pellet grill. I have a treager that i wish i could blow up with TNT. I have been checking out Louisianan, Rec Tec, a yoder and a Memphis grill. I want to hear some pro and cons on these grills. The grill will be used in our catering business so it will be used...
  5. grimreeper

    Smoked butt

    I made a pork butt up for supper tonight. I started with a nice 7.5 butt rubbed it all down with mustard, then gave it a good coating of my rub that i use on all my bbq. I put the butt back in the fridge and let it sit covered in plastic wrap over night. I fired the mes up at 6.30 am and threw...
  6. grimreeper

    my candied salmon

    Hello all. Here is my first attempt at smoked salmon. It tastes great. I wish I had more as it did not last long. I had to fight off the vultures just to get these pictures.
  7. grimreeper

    hog casings

    This is my question. I have been using collegen casing for the last 5 yrs. I ran out of 34 mm casings and my order had not come in yet so I went to my butch and he gave me 35 mm hog casings. I was trying to stuff them but they kept blowing apart on me. It seems I can get 2 or 3 links and then...
  8. grimreeper

    my snack sticks

    Hello all I had some left over ground beef so I thought I would try my hand at snack sticks. Here is some pics.
  9. grimreeper

    Bearcarver turkey bacon

    hello all i am using bearcarver's turkey bacon recipe. I dont have mortons tender quick, but i do have cure number one. his recipe calls for 5/8 of an oz of tq and 1 tbs of brown sugar, I want to know how much cure one i could use for these breasts. Each turkey breast is just over the lbs. or...
  10. grimreeper

    turkey bacon

    Hello all I have a vouple questions. One I am looking for a good turkey bacon recipe. Would you cure it like a normal pork bacon. Would you smoke it like a normal pork bacon. The rrason I am asking is I have a customer that cant eat beef or pork and she asked if there was something else I could...
  11. grimreeper

    Question

    I am making ground jerky and i want to know if i can add cure and spices and a bbq sause to the mix if it will work.
  12. grimreeper

    italian chicken sausage

    Hello all I had some time to kill and 7 lbs of ground chicken, so I made some italian sausages. Here are some photos. and another they were poached and brought up to an it of 152. I never got any pictures of them cooked. Cause I had kids and wife that kept taking and eating them as I was...
  13. grimreeper

    smoking, pouching

    I have a question i have an argument going with my father in law. He says that if you start off with a good heavy smoke to some smoked polish sausage for two hrs till it takes the color, then go right into a 165 degree water bath and finish it off there till you get an internal temp of 155 that...
  14. grimreeper

    mes 30

    i have a mes 30, and i did 25 lbs of polish sausage, for some reason it never burnt my chips, the sausage was not very smoky or dark in color. I am not sure why it is not pouring out with smoke. any ideas.
  15. grimreeper

    cure

    i have a question. i made some polish sausage, i have 25lbs in the smoker, the other is in the fridge waiting to go on. I want to know if i can freeze it before i smoke it, and then take it out later and smoke it. thanks for the help.
  16. grimreeper

    chicken

    hello all i am looking for a recipe to make chicken sausage. I saw one a while back and cant find it, it had red, green and yellow peppers in it. I would like to find that again or one close to it. Also what kind of spices will i use. it is a fresh sausage that i am doing, so i know i dont need...
  17. grimreeper

    looking for a krouetwrost

    not sure if i spelled it right but i am looking for a recipe, for this sausage. i was told it had pork and sourekrout in it i hope some one can help me with this.
  18. grimreeper

    first time

    I am gonna do salmon for the first time. I have done some reading and i want some help. i need to now what temp and how long. the fillets are .44 lbs. Any help is great.
  19. grimreeper

    sausage maker

    I came across a 50lbs sausage smoke house. The guy is a friend of my sis, and he said he would sell it to me for 550, it is only 2 yrs old. He paid 2100 canadian when he bought it. Any one ever use it, can any one tell me about it.
  20. grimreeper

    some pics

    well here is some pic of some very tasty dip, some roast beef that was done in the smoke house, some farmers sausage, and some polish sausage, and a ham and garlic sausage with some cheese added to it. I hope you all like.
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