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So, I was watching a video on youtube on Benton's bacon, and saw that they used only a salt sugar cure on their bacon. It seemed from the video that the process went as follows:
rubbed the belly with the salt/sugar mix, and stacked the bellies up in a cool room for 10 days,
rinsed the bacon...
Well, if it comes down to it, I'll get the ones that are larger, and chuck them up in the lathe, and cut them down to the correct diameter.
I thought there was either a board member who was a supplier, or a maker. Was hoping to find this member.
It might be a custom size. The retaining nut at the smallest point is 1.6", and it's 2.1" at the threads. On the stuffer's meat holder (not sure what it's called) there's a bit of a recess for the stuffer tube to go into.
Here's a pic of the thing. It's a very heavy mostly cast iron jobby...
Updated the name of the stuffer as I didn't put the right one. The base of the tubes are 1 7/8". I was looking for tubes that were kind of like the smokehouse chef. They're called 'The Best'.
A grinder with a 60-80 grit flap wheel and a buffing wheel on the other side works for more than a few butcher shops. So, a cheap grinder from a buy and sell site, with a flap wheel of the correct diameter, and you can buy a buffing wheel and use buffing compound, or you can make one from MDF...
I'm looking for stuffing horns for an optima 12 ltr stuffer. Was looking at the idea of 4 or 5 horns.
Also looking for a bag stuffing horn for a #32 grinder. 2"-3" in diameter would work.
Anyone on the forum make them, or any good places to get them?
Throat size. The size you have to cut the meat into. When I use it, I'm going to ram a whole cow through in an afternoon. The less I have to cut, the faster I get done. The lem actually has a pretty small throat for a #32.
From what I understand, the lem does up to 18 pounds a minute...
I'm looking at buying a Pro-Cut meat grinder (which was previously sold as Tor Rey), and I was wondering if anyone could chime in on the quality of the 3 hp #32 model. How well do they work, etc. It's been kinda scant finding actual information on these. Guys selling these try to tell me that...
Let me start off with this, for what it is, charcoal is fairly expensive here... So, I was looking around, and I have most of the materials and whatnot for building a charcoal kiln. However, what I don't have is a ready source of hardwood (except elm). I'm not sure I want to use elm for...
I have heard that some guys use wood from whiskey barrels, and others add an onion to their fire for smoking (which I did, and it made a nice addition to the ribs) but has anyone added spices to their fire?? I was thinking as a drink a lot of licorice and mint tea that maybe I could rip the...
I have been doing quite a bit of tree trimming on the yard recently. I have found information on a little over half of the woods I have been trimming... Elm, I wouldn't use simply because of the amount of ash generated... PITA.
I haven't seen any info on Mountain Ash, which isn't an ash...
Hey all, I found these forums a while ago, and finally decided to join after being a ghost for a while. I have done quite a few canadian bacon, pork ribs, cowboy roasts, etc, and want to branch out a little.
I have a large smoker that I think was built from a bun oven with a smoke pan added...