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  1. ssbaldy

    1st time using natural casings-Bratwurst

    This is about the 8th or ninth batch of sausage that I have made. I started with collagen casings because I thought they were easier, and didn't want the hassle of dealing with a natural product. After having to peel most of the casings, I decided it was time to try it as my favorite is...
  2. ssbaldy

    Sausage with precooked meat

    Hi. I ended up with about 5lbs of cooked, cubed pork and was wondering if there are any recipes to make sausage with it. I have searched, but either they don't exist, or I am not using the right search terms. Any help would be appreciated. 
  3. ssbaldy

    Older metal Kitchenaid meat grinder questions

    Hi. I am new to sausage making, and I have a chance to use an older metal Kitchenaid grinder. I have used it to grind my first batch of meat, but I still have some questions. Here is a photo: I would like to use it to stuff casings (so far, I am just making bulk), but there are no stuffing...
  4. ssbaldy

    AMNPS question and some qview

    Hi. I have been enjoying the MES 40" (2nd gen) with all its problems and characteristics. I followed a lot of the ideas from other folks here including a mailbox mod. I thank all of you for your help and suggestions. While I have had a lot of successes, I am still struggling to get the AMNPS to...
  5. ssbaldy

    Back at smoking now that it is a little cooler in Washington

    Now that it is a little cooler and wetter in north central Washington, and we have recovered a little from the fires, I got the green light from my wife to continue smoking in the MES. I have experimented with cold smoked cheese, and it turned out pretty good. ColbyJack, Mozzerella, String...
  6. ssbaldy

    The 'Boss' says no more using the smoker for awhile

    Not much to say about smokers right now, but needed to share a bit. We have just been through the most 'interesting' couple of weeks. It started out with a co-worker found dead in his house on Tuesday, apparently from an accidental overdose of aerosol propellants (Dust-off). We are a small...
  7. ssbaldy

    Some successes, some not so much

    Hi All. I am still learning a lot from all of the info on this site, and learning how to tweak the equipment. I tried a couple of pork roasts for pulled pork for church; mighty tasty.  Five hours under smoke, 7 more until internal temp reached 190 Ready for sauce   Unfortunately forgot...
  8. ssbaldy

    Older Newbie in Washington State

    Hi All. I live in Twisp, Washington, which is about an hour away from OmakDave. We raised our five kids and now have 4 grandkids, all living in Washington or Portland,OR. I have grilled some pretty good stuff (can chickens, steaks, etc), but always wanted to learn how to smoke. I just recently...
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