Another friend that works with my wife wants 25 pounds of bologna. Going to grind tomorrow.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5217.jpg)
nepas
We got some of the venison ground this morning.
Here are my deer camp helpers :D My wife is a country Amish girl and knows how to dress and cut :D ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5229.jpg)
The Cabelas low end grinder going for trial run.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5231.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5232.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5233.jpg)
I would give this little buggar a 4.5 star rating. Its not bad. I did the 25 pounds in about 15 mins ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5234.jpg)
If your on a budget and need a decent grinder, Give this ons a try.
nepas
Got the venison/pork ground 80/20
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5237.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5240.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5241.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5243.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5245.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5249.jpg)
nepas
Does the stuffer stand on its own or do you clamp it down ?
Quote from: FLBentRider on November 24, 2009, 07:28:10 AM
Does the stuffer stand on its own or do you clamp it down ?
It stands good with the larger tubes but when i use the smaller tubes i need to clamp it.
nepas
That is a nice pictorial.
Did you grind the pork and mix by hand or did you regrind it all together?
That's gonna be some good stuff there
Quote from: classicrockgriller on November 24, 2009, 08:34:18 AM
That is a nice pictorial.
Did you grind the pork and mix by hand or did you regrind it all together?
I ground the meat with the med plate. I do all my mixing by hand, i get a better incorporation that way.
Most of the time i grind 1 time.
nepas
How did it turn out? I know you had to sample one of them chubs!
Chris
I just got them hung in the bighouse. I wanted the mix to marryup all night :D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5276.jpg)
The white spots are raindrops.
nepas
Sorry Nepas Worked last night and I didn't look at the date of the last post. I will wait until I get up from my nap then ask how it tasted. ;D
I'll save you some money on UPS, just send me the small one.;D
Mark (Fair-chase)
Here is the inside and outside workings of my smokehouse.
Fresh air vent on the bottom split door.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5277.jpg)
The 24,000 BTU burner. I use a stain less steel pan for the heat deflector.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5278.jpg)
I found that a small SS pan for the wood makes it smoke longer.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5282.jpg)
My outside vent. It is a 6" with damper reduced down to 4" with a cap. The stack is 12" higher than the roof for air draw.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5279.jpg)
nepas
Mark, there is a post of nepas putting this together. It is an awesome looking smoker and nepas did a fine job on it.
Quote from: classicrockgriller on November 25, 2009, 07:42:05 AM
Mark, there is a post of nepas putting this together. It is an awesome looking smoker and nepas did a fine job on it.
Thanks crg
Its going to be a busy couple weeks around here smoking. Not doing the gobbler in the Lil'Tex this year, We are going to my other daughters house. She is married to a Puerto Rican guy that has a big family so we will be eating good. I'm happy she has a great guy with a damn good job. He supports her military career and i know he will be missing her when she goes to Afgn for a few months.
nepas
Nepas,
You better tie a big rope around the daughters leg thats at home. They will try sending her off to never never land as well.
Yes I'm awake now and have my kielbasa in the smoker. Just waiting on the review of the bologna
Quote from: Tenpoint5 on November 25, 2009, 01:14:51 PM
Nepas,
You better tie a big rope around the daughters leg thats at home. They will try sending her off to never never land as well.
Yes I'm awake now and have my kielbasa in the smoker. Just waiting on the review of the bologna
She aint going anywhere, she all girl and dont want nothing to do with any military stuff.
The bologna is kinda stalled at 140* right now. I'm thinking maybe some 175* water to get em done. What ya think?
nepas
WOOOOOHOOOOOO It happens to someone else other than me!!!!! The magic is happening. I would let it go, but you can try the water thing.
Quote from: Tenpoint5 on November 25, 2009, 01:24:28 PM
WOOOOOHOOOOOO It happens to someone else other than me!!!!! The magic is happening. I would let it go, but you can try the water thing.
LOL
Yeah it happens to me too ol buddy ;D
I should just stick with it and let it go i guess. This is venison for my wifes friend, hate to mess it up.
Let it go it will be great!!
IT just went to 142*
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5286.jpg)
NEPAS I HAVE ASK THIS TWICE SO I WILL TYPE IN CAPS AND MAYBE YOU WILL SEE IT
WHAT DO YOU KNOW ABOUT BACKWOOD PROFESSIONAL SMOKERS?
Thanks for the pictures Nepa I really appreciate your help on this ! I wil have my bid house going again shortly. The bradley seemed to me to have about as much trouble with hot spots as my big house did. So I guess I'll experment with receipes in the bradley and do the batches of 10 lb and over in the big house.
Quote from: classicrockgriller on November 25, 2009, 02:50:02 PM
NEPAS I HAVE ASK THIS TWICE SO I WILL TYPE IN CAPS AND MAYBE YOU WILL SEE IT
WHAT DO YOU KNOW ABOUT BACKWOOD PROFESSIONAL SMOKERS?
Sorry crg, Been busy outside.
I did some looking at them, Pretty nice but more on the lines of Comp smokers. Besides way outta my price range.
Got the bologna done FINALLY.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5298.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5297.jpg)
nepas
Quote from: NePaSmoKer on November 25, 2009, 04:47:10 PM
Quote from: classicrockgriller on November 25, 2009, 02:50:02 PM
NEPAS I HAVE ASK THIS TWICE SO I WILL TYPE IN CAPS AND MAYBE YOU WILL SEE IT
WHAT DO YOU KNOW ABOUT BACKWOOD PROFESSIONAL SMOKERS?
Sorry crg, Been busy outside.
I did some looking at them, Pretty nice but more on the lines of Comp smokers. Besides way outta my price range.
Got the bologna done FINALLY.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5298.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5297.jpg)
nepas
FREE is your range ain't it!!!!
Bologna looks good sitting there blooming.
If i got a smoker like that for free i prob wouldnt be around to use it cuz i would have an attack. Kinda like a sealed smoker. I had a sealed commercial Cookshack, It was garbage and i got rid of it.
nepas
Bologna looks like everything else you do.....just awesome.
I found two of them .... cheap!
Quote from: classicrockgriller on November 25, 2009, 04:58:28 PM
Bologna looks like everything else you do.....just awesome.
Ditto.
Quote
I found two of them .... cheap!
Details?!?!
In a new thread, of course.. ;)
Quote from: classicrockgriller on November 25, 2009, 04:58:28 PM
Bologna looks like everything else you do.....just awesome.
I found two of them .... cheap!
If Nepas gets one of them for free I'll ............. Oh never Mind!
CRG - the Backwoods Professional is a honking smoker. Restaurant sized sorta. Comp teams have to mount them on a trailer as they weigh a half a ton. But then again it holds like 20 to 30 briskets. They are good - teams using them have won all the major comps. But you better be a serious BBQ'er or be a caterer to need that one. If all you do is a brisket or two a month - it would be major overkill. Very well insulated though.