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  1. g dog

    1st Snack Sticks With the Hakka

    A trick I've used to get all the meat out of the stuffer is to take 4-6 pieces of bread, wet them a little bit, and use it to push all the meat through into your casings.  Stop when you see the bread coming out of your stuffing tube.  Unless you want some sticks filled with wet bread, I know...
  2. g dog

    Propane conversion

    Nice! I really like the baffle idea. i don't use a water tray, I've tried it but I think it actually impeded the smoke flavor getting into the meat so I quit. Like you are already doing though, I'd always keep some physical barrier between the open flame and the meat that absolutely keeps...
  3. g dog

    Propane conversion

    This set up, with that valve and thermocouple is really easy to do, and works great. I had one installed on my burner initially and I tested it a few times and it did the job well. I then switched to a whole standing pilot valve with a temperature controller and while it works well, it cost...
  4. g dog

    Propane conversion

    As Dave said, yes you do have to heat the thermocouple to keep gas flowing. The valve with the link has a button on one end that you hold in while you let it heat up. It takes about 30 seconds. I think you could still use your piezo igniter, in fact that would be a really nice set up if you...
  5. g dog

    Propane conversion

    I think what Dave is referring to as a flame out sensor is a thermocouple and shut off valve.  When I built my propane smoker I used one like this...
  6. g dog

    Smoke Vault 24 for sausage making

    If you are handy and have some time, you could build your own propane smoker with a temperature controller.  On mine I built it with the option to use an electric hotplate in it as well, that is easily controlled with a cheap STC1000 PID controller.  This way I can hold temperature as low as...
  7. g dog

    Need stuffer recomendations!

    I have owned and used the buffalo tools stuffer you had pictured and used it for a number of years. It worked great and I made 100's of pounds of sausage with it. It holds 11 pounds and many times this was adequate. Reloading is no big deal. The gearing is all metal and it worked very...
  8. g dog

    Anyone have a Motorized Sausage Stuffer?

    I have the LEM 20 pound motorized stuffer. I posted a review of it on YouTube comparing it to the Cabelas model. I have used it to make snack sticks and it did not miss a beat or struggle at all. I have been more than impressed with it.
  9. g dog

    A new look for the LEM 5 lb sausage stuffer

    Longer tube to get more casings on?
  10. g dog

    Help with Venturi smoke generator

    Since I'm the only one who actually responded to the op, instead of only replying to me, I don't think you understand what it means to "jack" a thread. Good luck to you as well.
  11. g dog

    Help with Venturi smoke generator

    What problems might an inexperienced food smoker encounter using a Venturi type smoke generator?
  12. g dog

    Help with Venturi smoke generator

    Sure, but how do you keep it from adversely affecting the performance/function of the generator? And isn't it a pain to clean it out?
  13. g dog

    Help with Venturi smoke generator

    That's true, but I'd argue that no matter what you use, some creosote gets on your food. It just became a problem in such a small space(the smoke generator).
  14. g dog

    Help with Venturi smoke generator

    I built one that kind of looked like the smoke daddy but with Square aluminum tubing.  I loved the idea of it, but the praticality of it was terrible.  It produced a ton of creosote, so much so that it would eventually plug it up and put the fire out.  I tried at least ten different ways to make...
  15. g dog

    Cold Smoke Build

    When I built mine I used 2X4's turned sideways with 1/2" plywood on the outside.  Fiberglass bat insulation.  The interior is lined with cement board- Durock to be specific.  Then that is all covered with aluminum sheeting.  On the floor I put landscape blocks on top of the Durock.  I use the...
  16. g dog

    Refreeze meat?

    Yeah you  can just refreeze it.  You will get some more separation of blood/juices from the meat but just make sure you pour it back into your mix.  Sausage meat is pretty forgiving.  If you want a great bratwurst seasoning/recipe you can make yourself here is one that I made 50 pounds of for...
  17. g dog

    How long to cold smoke fresh sausage?

    How long to cold smoke depends on how much smoke flavor you want. The way I do mine is starting at about noon I start a fire in my smoke box and let that burn out. Usually 3-4 hours. Then I let it "rest" until right before I go to bed, then I start the fire again and let it do the same thing...
  18. g dog

    Cabela's and Lem motorized stuffer comparison

    True dat! I took down the old video and put up a new edited one here:
  19. g dog

    Cabela's and Lem motorized stuffer comparison

    No, I don't have any affiliation with Lem or Cabela's(obviously). This was just a review I felt was missing. When I started out I did not intend to make a negative video about the Cabela's machine but when I looked back on it, it certainly is negative on the Cabela's stuffer. Regarding the...
  20. g dog

    Cabela's and Lem motorized stuffer comparison

    Hey Guys- I was in the market for a motorized stuffer and couldn't find much info on the Cabela's and Lem models so I created a video on YouTube with a detailed comparison.  It's pretty long, I talk way to much.  Hopefully it can help other folks who are in the market for a motorized stuffer...
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