I have been in the mountains for the past couple of weeks and only able to follow this thread on my cell phone so must apologize for not commenting sooner. First I would like to express my respect and admiration for both Chuckwagon and redzed, both are great contributors to this forum and offer skil...

Another Please and Thank you for the videos-dubbed or subtitles, either way would be greatly appreciated.

Nice looking loin Tom, good job and glad to hear you liked it.

Pat

Tom-I think you would be fine, as I recall (and some one correct me if I am in error) the cure will travel into the meat at approx. 1/4 inch per day (24 hrs). At this rate the cure will have more than reached the center of the loin (in this case you are curing from all sides) and will have done it's...

Tom,

I use Excel also, I plugged your 1356 g of loin in and came up with the same amounts as you listed(some minor decimal difference is all). I think you will like it---

Have fun-
Pat

Hello tdibiasio-Welcome to the forum- Here is a recipe that I use for pork loins, it is a big hit with everyone that has tried it. It is a bit sweet(much like a honey cured ham) so you might want to start with a lesser amount of brown sugar until you have tried it. I ran the recipe out at 5000 grams...

GrillinGlen-I would insulate the floor while you are in the process of rebuilding the unit. As Ross said, you want to hold all of the heat you can and even though heat rises there is a considerable loss through a floor. Heat transfer occurs from hot to cold at a constant rate (don't worry about the ...

ssorllih wrote: On the sailboat forum we sometime get a question about how long the anchor rope should be for a 30 foot boat. No details of where he sails. I have read that a sense of humor is also a measure of intelligence but I have always doubted that could be applied across the board. I have be...

Great to have you back Chuckwagon-you were missed. Happy New Year to you and all at WD--

Pat

Wishing everyone a Wonderful, Happy and Safe Holiday season-

Pat

Happy Birthday CW-and Thanks for all you do

I haven't had a problem with the plastic gears-if you wanted metal I think you could buy the Grizzly Stuffer and get replacement (metal) gears from Lem and still spend less than you would on other stuffers (including the Lem stuffer). It looks like these are all the same except the gears and all ref...

Rtasma, I use a little stuffer from Northern Tool- http://www.northerntool.com/-just search the site for sausage stuffer and they will pop right up. I have the 5 lb. vertical and it has done a great job for me for a lot less than most other 5 lb. stuffers. It is essentially the same as the Lem- http...

Butternean, As long as you are just using a manual control (no T-stat) all you need is common sense precautions-protect the combustibles from the flame/heat, make sure you have enough fresh air to the burner to prevent monoxide, safe propane connectors, etc. If you want to add the T-stat you will ne...

The perf cover would shelter the burner some but you still have to arrange the air supply so it is not overly influenced by the ambient (outside) conditions. You have to make sure the fresh air is getting to the burner. Let's let Butterbean catch up here-don't want to get too far off course and hi-j...