I just bought some back fat from my local butcher and was wondering how long it is good in the refrigerator?

Here is the mineral oil I use, it is NSF H3 rated for direct food contact.

http://www.super-lube.com/direct-food-c ... zp-63.html

Great looking sausage Big Guy!

Thanks everyone for the compliments! Here is the recipe. Mike Mill's magic dust 2 tablespoons Paprika 1 tablespoon Kosher salt 1 tablespoon sugar 1.5 teaspoons mustard powder 1 tablespoon chili powder 1 tablespoon ground cumin 1.5 teaspoons ground black pepper 1 tablespoon granulated garlic 1.5 teas...

Well I decided to do something different besides sausage and smoked some baby back ribs. Here are the results. I smoked them with hickory, used Mike Mills magic dust recipe and finished with a bbq sauce recipe I found on the internet. If anyone wants it I will post it. Sorry I didn't post a picture ...

Here is my controller set up from BBQ Guru. http://i1212.photobucket.com/albums/cc457/blackriver12/IMG_1556.jpg http://i1212.photobucket.com/albums/cc457/blackriver12/IMG_1555.jpg It is just a plug and play. Works perfect, and if you have any questions Lisa at BBQ guru was very helpful for me. The R...

Hi Ursula, I had the exact same problem with my electric smoker and I got one of these for my BBQ guru controller http://store.thebbqguru.com/weborderentry/BBQ%20Guru%20Power%20Raptor%20120V My smoker runs right on the money for temp now. If you have any questions about it I will be more than happy ...

Ray I am so sorry to hear about this.

I have been calling around and Syracuse casing company is the only company I have found that does not have their hog casings processed in China. Everything is done here in the states. I just placed a order and it was $34 with free shipping for a hank. What I liked is I ordered my hank tubed which is...

Looks fantastic!

Thanks Bubba!

Last weekend I made 15lbs of snack sticks and 10lbs of summer sausage. I would have made 25lbs of snack sticks but I didn't have enough casings. Lucky I had some summer sausage casings left so I could use them. As always my friend Chuckwagon is helping me out answering all my questions! Thanks! I sm...

I agree, I make 10-12lbs batches and I wash everything before I make the next batch. I either do that or put some of the equipment in the fridge. Glad to see I am not the only one doing this.

Thank you everyone!

At my local butcher I can pick up beef trim in bulk for $2.47 a pound. It is 80/20. Will this work well for making snacksticks, summer sausage etc? It is a lot cheaper than chuck roast which is also 80/20. Will I still be able to make a quality sausage? I guess I am just looking at it like making sa...