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  1. lothar1974

    Hot Italians and Texas Hot links

    Been way too long since making any sausage or posting. Been doing a good amount of snack sticks for the kids on the little bit of time I had due to work. Finally had a week off as I am switching jobs so made 5 pounds of hot Italians and 5 pounds of Texas Hot links. Italians Texas Hot links...
  2. lothar1974

    7 Pepper Snack Sticks

    Hey been a while. Just stuffed 12.5 pounds of 7 Pepper snack sticks. My kids loves this seasoning brand. Not sure if I can say the name so pm me if you want to know. Mixed up 12.5 pounds, 10 pounds of 90/10 beef and 2.5 pound ground pork butt. Also added a cup and a half of soy protein...
  3. lothar1974

    Jerky question - MES40 or LEM Big bite dehydrator, or both?

    I have several pounds of ground Turkey I plan on using with my LEM jerky cannon to make some flat jerky strips. I have read several things saying to smoke/cook the jerky to 160 then throw the jerky in the dehydrator. Also see allot just cook it on the smoker only, as well as some using the...
  4. lothar1974

    Summer Sausage mistake

    I split a package of seasoning for 100 pounds into four amounts (25 pounds each). I meant to split one of the 25 pound packages into half to do two 12.5 batches. My mom called me and needed a ride to the doctor unexpectedly. Needless to say when I got back a couple hours later I forgot to...
  5. lothar1974

    Summer Sausage finishing question

    Hello all, Will be doing 25 or 50 pounds of SS this coming weekend. My plan is to smoke for several hours in my MES40 1st gen and in my MES40 2.5 gen, then move to water bath with my sous vide. Have not used it for sausage before, just wondering, I know a few have used sous vide to finish...
  6. lothar1974

    MES40 Gen 2.5 Problems, help!

    I read the details Bear put up about regulating temps but man this is running hot.  I have my temp at 130 and tempt is at 190.  Then when I went to change the temp lower the read out on the unit showed 887 for the temp.  Anyone have this happen before?  I had to turn off the smoker and back on...
  7. lothar1974

    5 Pork shoulders on the Memphis

    Hello, Did 5 pork shloubers last Friday night for a neighborhood party Saturday afternoon. Started at 10 PM, on till 2 PM Saturday afternoon and then wrapped in foil and set in a cooler till the party.  Was serving for about 50 people.  Cook went well, no issues other than it was 95 out with a...
  8. lothar1974

    Masterbuilt Digital Electric Smoker (20071814) on sale for $129.99.

    Ace Hardware has the 30" Masterbuilt Digital Electric Smoker  (20071814) on sale for $129.99. - Price is reflected in the cart FYI. Looks like an ok price from what I can find.  So if someone is in need, here you go.  
  9. lothar1974

    Look what followed me home!

    Sam's Club had this on sale for $279 through today. Couldn't resist.  Will unbox and season next weekend. Will post some pics then.
  10. lothar1974

    Anyone have a Motorized Sausage Stuffer?

    I am thinking of saving and getting one of these as I do not have someone I can consistently call up for help. Wife is too short so hard for her to turn the crank.  I have been looking at the LEM 20 pound ,  The Sausage Maker 20 pound model is too expensive.  Having a motorized stuffer will...
  11. lothar1974

    Shipping Snack sticks question

    Wondering if anyone has shipped before.  Want to ship some snack sticks to a coworker.  They would be going from MN to OH.  Sticks were made with Cure and smoked, they are the 7 Pepper Snack sticks I just recently did.  Is ground fine or do I need 2 day shipping or..... ?  Any input is...
  12. lothar1974

    Seven Pepper Snack Sticks

    Made up a batch of 12 1/2 pounds, half with pepper jack cheese half with out.  Sorry not a ton of picks, was so rushed for time. put these on yesterday at like 3 PM and they finally all finished at 6 AM today. Good flavor, kids and neighbor thumbs up approval.   Will vacuum seal later...
  13. lothar1974

    Bear summer sausage question

    Howdy all, my brothers kid got a bear a couple days ago. They want to make summer sausage. My brother wants to use beef vs pork with the bear meat.  Wondering if there's enough fat just using beef and bear?  Any suggestions?   Thanks all!!!
  14. lothar1974

    Pastrami from scratch

    Have a 14 pound choice packer from RD.  Brined for 3 weeks with pickling spices. Using the full size Briner and my newly acquired 24 cu ft beer and meat fridge I had delivered to my basement.  After its brined will be dry rubbed for about a week then smoked.  Will post pics along the way.  ...
  15. lothar1974

    Summer Sausage

    Been a while, made 3 five pound batches. Plain with encapsulated citric acid, garlic with pepper jack and jalapeno with blue cheese. On at 2 PM at 100 degrees dry, bumped to 135 after 2 hours, currently at 105 internally.
  16. lothar1974

    Philly Cheese steak with pepper jack

    After seeing the great job c farmer did I decided to try. Sorry for the lack of Q view but I was solo for most of this. Currently on the Mes40, been on for 2 hours to dry then up to 140 with hickory smoke. Finished! Never had sausage take so long, will get a shot later today or...
  17. lothar1974

    Pizza time

    Made some dough from scratch, using Caputo 00 four. Canadian bacon, onion, pep, pulled pork drizzled with bbq sauce. Cheese for the kids Pep and black olive for the wife Memphis was at 600 with pizza stone and baking steel. I prefer the baking steel, holds heat better. We try to...
  18. lothar1974

    Did some wings this weekend

    Tried some Heroin Wings and also did some Hoisin wings.  On the Memphis at 350 Done after an hour I wasn't overly impressed with the Heroin wings, they were good but not great. Hoisin wings were good as usual.
  19. lothar1974

    Howdy Pellet Smokers

    Thought I'd say hello, I have a MES 40 1st Gen and do sausage as often as I can, frequent the sausage forum, but I also own a Memphis Elite Grill and love it. I had a Traeger Lil Tex prior to this for about 6 years.  Upgraded to a Memphis Advantage then the Memphis Elite.  Been fantastic, I do...
  20. lothar1974

    First try at summer sausage

    Just doing 10 pounds, 80% beef & 20% pork, using LEM seasoning package. Did one with just LEM mix the other I added high temp cheddar and powder dextrose. Some chuck from Costco. I had some ground pork from recent. Cut up ready for the Lem #12 grinder Ground and in the fridge for the...
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