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Morning Mulepackin, yes you are understanding me just fine, wish I could say the same I rarely understand myself LOL. I'll have to check around on the stuffer thing, but will check out what # my grinder is. Doubt that I'll be doing any of this a lot, more for something to do and give out to...
thanks Mulepackin, the info was appreciated. I have the book (Bible:o) ) you are talking about ordered, was hoping it would be here by now but alas it hasn't. Hopefully by end of the week or first of next. I'll have to call a place up here and see if they carry some of this stuff other wise I'll...
Thanks to all I will follow instruction and try hi mountain again. and make long ones until I get something to hang things by. :o) Thanks again so much for all your input. I'm sure I will have more questions. I go in and look at things on the site but sometimes hearing from you all is more help...
That would be great travcoman45,any and all recipes would be greatly appreciated. What is the prague powgers all about? I also read in somethings about powdermilk what does that do? Questions, Questions :o) Again Thanks KM :o)
Hi Minichief I am boiling as I type and hopefully it will be ediable in a couple LOL don't think that will help the snack sticks. Where do you get your seasoning you use.KM
thanks meandmytwodogs, LOL LOL I think I need to change my name to meanmydogantwocats holy cow that's a mouth full. Now I'm not making fun of your handle so please for give my silliness,been a long day and have to get my spirits up some how. Yes I have a hard time when it comes to trust or...
Afternoon Huey, I use the Hi Mountain Collagen sausage casings 21mmx50'. I was afraid their cure would be to salty or sweet thats why I did the tenderquick. It sure is a learning process :o). Thanks for the imput KM
Hi Kookie,the Hi Mountain had a cure packett also but thought I woul eliminate to salty and to sweet by using the tenderquick. I use the cure that came with the next time. I did twist some of the time on casing but thought if I didn't tie them when cooked it would come out from expanding. I...
Well what a discourging day. I sure didn't have any luck with my jerky, wasn't to sweet but Holy Moly was it to salty. If my hair wasn't already straight it would have been when I took a bite of my jerky. And was to hot. I used the Hi Mountain cracked pepper and garlic seasoning but used the...
So the Tenderquick isn't a sweet additive. I used it when I smoked some turkeys at christmas but can't say the turkeys seemed sweet. This just might be the way to go.Then I can add the things I Like.I may get the Jerky cannon at the Bass pro site. They have additional things for stuffing...
Thanks John appreciate any and all suggestions, yip my next purchase will be the Jerky Shooter or what ever they call it at Cabales, I got a Pro Grinder when I picked up the smoker the other day as I thought I might try grinding my own meat when I am wanting it in that for :o). Again thanks for...
Thanks Chris, it seems like allot of sweet contents in the package stuff, I have a couple of the Hi Mountain flavors, do you have to put in the full amount of that package to have it work properly? I just don't want it real sweet.:o) Thanks again
After noon, I'm wanting to try doing some jerky and pepperoni (beef sticks). Not sure what I need to do it with. Anyone who's willing to send some recipes I'd sure be greatful . What cuts of meat do I need to be purchasing? Do you have to make your jerky very sweet seems some I've boughten is...
Morning Dutch, I can't find your recipe for your beans could you either send it to me in an email or send me to the place on the site. I have tried to pull it up but isn't working. Thanks Much KM have a good one
lol that's a relief was wondering if I was going to have to call the place I got it from this morning and complain lol.I just sloppied some sauce on it and will bring it back up and temp will be good and ready to eat. Hot meatloaf sandwich sounds good to me .Better get back out there my mouth...
oh that makes me feel better, I finally got it to hold about 310-315* to finish off the meat loaf. Had it approx. 225-250* for the most part for about 1 1/2 hr. figured I needed to up it for about the same amount of time to finish it off. There is some smoke showing and it's BLUE lol lol It had...
Got it seasoned and now smoking a meatloaf, it is confusing trying to figure how to keep temp.at a good place yet not have smoke bellowing out and not be blue but white It has settled down to about 225* I have the side vents about 1/3 the way open and top almost full open.
Just went out to...