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My son is graduating high school in 2 weeks and he's asked me to prepare brisket and baby back ribs for the party. Spectacular idea, I love preparing food for large gatherings like this, it's part of who we are as pit masters(in training) in my opinion. Sure the party is in Kansas City, one of...
Yes, it has the bushing. Only the last 1/2" of the auger in front of the bushing, as well as the sprocket were hot. To the point that I was not able to touch it without pulling my hand away.
I picked up the #8 big bite a few weeks ago and can't believe the difference. I processed 130 pounds of beef and pork over the weekend, with 100 pounds of that going through in about an hour. It took almost as much time to change out the meat lugs as it did to grind. Everything was put through...
http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/
This us the recipe I used for the andouille, I used the appropriate amount of cure for the amount of meat, not the vague amount in the article. Also, I didn't let the meat sit for several says before stuffing and smoking. I'm sure...
That's a chunk of buckboard bacon that I made back in may. This particular one was peppered before I rolled and trussed it.
http://www.smokingmeatforums.com/t/141459/newbie-first-bacon-attempt
Over the last two months my father and I have been making plans to process about 50 pounds of sausage the weekend after Christmas. Well, one thing led to another, and we ended up turning my kitchen into a true abattoir with over 130 pounds of beef and pork. I received a Cabela's meat mixer for...