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I decided to try the HiCountry seasoning mix. The instructions say to add seasoning to meat and then add the cure/water mixture. Previously I have mixed the cure, seasoning and water all together then add to the meat. Does it matter? Is one way better than another?
I got the LEM 3/8" tube and it fits fine. I will try it out next week on some snack sticks. The smallest tube that came with my stuffer was 5/8" and it was almost exactly the size of the casing so it would not work. I like thinner sticks so I didn't want to get bigger casings. Thanks for the help.
I need a 3/8" stuffing tube for my Grizzly 5lb stuffer. Has anyone used the LEM 3/8" stuffing tube (link below) on their Grizzly 5lb Stuffer. It says 1 9/16" at the base and that is the measurement of my cap that holds the tube on so it would be a tight fit. Just wondering if anyone has tried...
I have A. C. Legg Snack Stick seasoning and I want it to be a little bit more spicy. Should I put some red pepper in it or something else? How much for a 5 pound batch?
It seems that the AC Legg and the Willie's snack stick seasonings are popular. Which is better? I think I would prefer which ever one is spicier or has more kcick.
I want to smoke a Turkey Breast for Thanksgiving but I also want to go deer hunting Thanksgiving morning. How would it be to smoke the turkey breast the day before and heat it up in the oven on Thanksgiving? Would this dry it out? Anybody done this before?
Do you use a thermometer when smoking a fatty? Do you put it in the middle in the stuffing? Do yu put in in the edge to get the meat temperature? I'm getting ready to try a bacon cheeseburger fatty.