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Recent content by possumgritz
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I appreciate the replies! I have made venison bacon using curley's seasonings and loved it. I was wondering if anyone has taken a stab at making ground venison bacon using their own seasonings? I know that curley's seasonings are cheap, but I would like to be able to make it from scratch.
ROFL
The only way to thicken up the gravy would be to add some flour to it or use the broth from a boiled nutria rat tail. IMO it looks just fine.
Ya did good, yah.
I don't have one, but the only problem I see with it is that it doesnt have a damper on top to let moisture out. It may the best thing since sliced bread though. I just wanted to share my observation.
She's finally complete! It has been a labor of love with this jewel. I wish I would have taken step by step photos but I have some of the end result.
Step 1 - Take out the motor and components
Step 2 - Cut each corner and take off the exterior walls
Step 3 - Strip all the foam out and replace...
Are you using natural casings or synthetic? I use butchers twine when using collogan casings and I twist each links in opposite directions for natural. If the natural casings are splitting on you try to add a little more water to the meat.
I'm planning on ripping the foam out of a fridge to convert into a smoker. I want it to be insulated but don't know what to use. Any help would be appreciated.
Thanks for the try anywho, walkingdude.
I also noticed that they have a PID now that has programable ramp/soak options. That would be sweet for sausage. It would truly be a set it and forget it operation then. You could program it to cook at a temp for so long and then raise the temp after a...
Just wanted to give everyone the heads up on a new product. I wish I would have known about this before I ordered all the components to build one.
LINK
I got about 100 bucks in my PID controller, so I ended up spending less than one from allied kinco or the sausage maker. I didn't like the idea of that much of a temp swing in my smoker cause IMO a fews degrees off can render the fat in the sausage and ruin the product. Just my 2 cents. Wully...