Search found 57 matches

by Jarhead
Sun Sep 02, 2012 23:33
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 262708

Edit to the above. I did 4 times the amount, not 8. I was thinking pounds. :oops:
by Jarhead
Sun Sep 02, 2012 22:30
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 262708

Be forewarned, UPS did not deliver my package with casings, etc on Friday. :evil: All I had was leftover bulk packs from last deer season. Hey, it works. :oops: A friend came over and had a taste test with me when he picked up 2 pork butts. He wanted it all!!! BS, I want some of it. I bought a case ...
by Jarhead
Sun Sep 02, 2012 22:04
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 262708

Finally got #1 done. And will be doing #2 and 5 later today. I did an 4x the recipe, cause after a taste, a friend wanted it all. Not NO, but hell NO, ya cain't have it all. :shock: So he settled for 7 pounds. http://i919.photobucket.com/albums/ad35/eagles3948/Sausage%20Class%20090112/01%20-%20Break...
by Jarhead
Sun Sep 02, 2012 16:50
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 262708

I watch the video on how to upload pictures. Starting to think I am brain dead. The size is large and I sized them down. Help! I never thought about doing it that way. Great job. I flared the end and stuck it through the smallest tube. If you go into photo bucket and do the below, it will resize yo...
by Jarhead
Thu Aug 30, 2012 21:02
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 262708

I almost pulled the trigger on this one from Grizzly.
5# Stuffer $79.95
It looks the same as NT.
I'm saving for a Dakota Water Stuffer and in the meantime, it's my good old 8# horizontal.
by Jarhead
Wed Aug 29, 2012 04:49
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 262708

I've never tasted it.
I don't use iodized salt in my sausage.
by Jarhead
Tue Aug 28, 2012 20:51
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 262708

Mr Quack Quack, ya gotta be smarter than the average stuffer tube. :lol: First thing, grab the tube and go to your local friendly hardware store and tell them that yours is too big. You will get mixed reactions, depending on the gender of who you ask. Mine just smiled and said, "Oh really"? And here...
by Jarhead
Tue Aug 28, 2012 13:44
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 262708

Image

Thank you CW.
Save the X-Lax and eat in the chow hall.
by Jarhead
Tue Aug 28, 2012 13:23
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 262708

sage............2.0 gr. (2 tspn.)
Ground or Rubbed?
I've got both, so no big deal.
by Jarhead
Mon Aug 27, 2012 14:46
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 262708

One more question: Ancho peppers fresh or dried? usually fresh is pablano and dried is ancho/ mulatto. From CW's post today. Puree the ancho chiles and garlic in the water. Place the puree into a large bowl. From el Ducko yesterday. In my recipe, ground anchos will work just fine. I usually buy min...
by Jarhead
Mon Aug 27, 2012 12:25
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 262708

CW, one more quick question.
If we use fibrous casings for the Mettwurst, do we use protein lined or unlined?
Thanks for the hard work you're doing here.
by Jarhead
Sun Aug 26, 2012 13:13
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 262708

CW, great read. Thanks. I'm ready for the most part, except the F-LC and T-SPX. That should be in this week. Got a case of butts due in Monday afternoon. I know, I don't need that many for the class, but I've got some last minute orders to catch up on. 2 of them are destined for Pulled Pork, 2 for b...
by Jarhead
Sun Aug 26, 2012 05:32
Forum: Hardware
Topic: Mixing Sausage Meat (with a kitchen mixer)
Replies: 5
Views: 10321

Great idea Pikeman. I need to build one of those or do you sell them?
Send me a PM plz.
by Jarhead
Sun Aug 26, 2012 05:09
Forum: Smokehouses. Construction and Maintenance.
Topic: A-MAZE-IN Smoker - Feedback Requested
Replies: 34
Views: 45235

From my understanding, the new tube smoker works better in low oxygen environments.
I have the 18" version and use it on my gaser with no problems. Works great in the FEC-100 also.
Todd also make a shorter version, I think it's 15"???
by Jarhead
Sat Aug 25, 2012 20:51
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 262708

http://i919.photobucket.com/albums/ad35/eagles3948/Smileys/tuzki-bunny-shake_sense_into_you.gif CW, are we ready yet? Huh? Huh? Are we ready yet? Huh? (In my best PITA voice) My grinder is rustin' and your still tryin' to get that Chevy to run. I knew you should have used a Boss 302. :lol: http://i...