Edit to the above. I did 4 times the amount, not 8. I was thinking pounds.

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 ...

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...

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...

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.

I've never tasted it.
I don't use iodized salt in my sausage.

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...

Thank you CW.
Save the X-Lax and eat in the chow hall.

sage............2.0 gr. (2 tspn.)

Ground or Rubbed?
I've got both, so no big deal.

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...

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.

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...

Great idea Pikeman. I need to build one of those or do you sell them?
Send me a PM plz.

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"???

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...