Hi Tom,
Defiantly will be showing your recipe to the guys. Sure looks great and has great reviews.

John

Hi guys, VENISON SNACK STICKS SPICE PROBLEM: I just finished a ten pound test batch of snack sticks. Going to cold smoke tomorrow. Our hunting group took a vote and said that the next batch should have more kick SOOO I will try to kick it up a notch or two. I added some cracked pepper and a bit of c...

Hi Guys I have used both the plastic and the stainless. The stainless out preform the plastic version.I keep the casing well moistened and keep moving the casings towards the tip of the tube.I and our hunting group just finished 100 pounds of snack sticks.150 pounds to go.Everyone takes turns.It bec...

Thanks Tom I will be trying your rub and your sauce.
Happy holidays

John

I have a buddy Ben who is a tool and die machinist. Every year one of his clients invite the boys down to Texas to hunt pigs with bow and arrow. They are quite successful. he manages to get one every year. We freeze the pork like you would to make certified pork.Then I trim as much fat away as I can...

I also had been having problems with smoke generation. My first attempts were using chips,which I found to be a bit pricey. My next try at chips was to see if I could find hickory, oak ,apple logs and try to make my own chips.Well I soon found out that making my own wood chips took quite a bit of ma...

Hi Ross, There was only about 1.5 lbs. of regular brined turkey left and none of CW's recipe. We had about 18 people. everyone brings a dish to pass so we have lots of veggies and deserts. All the leftovers are sent home with the kids. I may have to build a bigger smoke house to accommodate more tur...

Well we had the gang over for thanksgiving. I decided to make 2 turkeys one was our traditional mixed spice brined bird 23 lbs., the other was chuckwagon's "smoke n' choke brined and smoked version, 25 lbs. . Needless to say CW's recipe won the taste test hands down. Regular brined recipe didn't eve...

http://i1143.photobucket.com/albums/n637/cookin123/smokhouse005.jpg Hi CW and fellow sausage makers, Well I've just finished cutting up a batch of beef sticks for our up north deer hunting camp.I made them out of a 10# ground beef log at $1.99 per lb.I must have been thinking of Ross when I saw the...

Hey Martin, My stuffer(the all stainless one on the left) is a 15 lb. and it is a few years old.I had returned a stuffer with nylon gears ( which broke after three batches) and replacement parts were unavailable from the manufacturer and the only way that they would issue a refund is if I upgraded t...

http://i1143.photobucket.com/albums/n637/cookin123/NEWVINTAGESTUFFERS001.jpg It is said that the only difference between men and boys is the price of their toys. on the left is my newer ss.stuffer which has been replaced by my "new" reconditioned vintage F. Dick 15 liter. This baby is absolutely aw...

What I would start with is a good hand grinder.Be careful of rummage sale grinders as some of the parts may have seen some rust and will not give you a good clean cut. Next a good food quality sausage tub for mixing.It will be easier to clean. Mixing can be done by hand,it's nice to have latex glove...

Thanks Martin,
John

Hi fellow sausage makers, To answer the question of the pulley set up ,motor is a 1 hp. 3450 rpm. (freebee), motor pulley is 2 1/2 inch, input on the mandrel is 9 inch output is 2 1/2 inch 13 inch on the grinder. Hey Martin I also may need some help with the ratio math! Hey JerBear I know the hazard...

Hi CW. Closest that I can figure it's about 172 rpm. I started out back in the 60's with hand grinders until about 1970 when I ran across a grocer that had lost his lease and bought a biro 22 meat saw and this huge # 32 meat grinder for $125.00. from him. That old grinder weighed about 80 lbs (was 1...