Search found 186 matches

by two_MN_kids
Tue Feb 28, 2012 16:37
Forum: Technology basis
Topic: Temperature Stall when smoke cooking
Replies: 10
Views: 10824

Temperature Stall when smoke cooking

It seems that EVERY time I use my smoker, my product IMT stalls out / reaches a plateau at about 135°. It can take several more hours of cooking to get to temperature, resulting in a very dehydrated sausage. This happens with summer sausage, bologna, snack sticks, turkeys, pulled pork, and loins, Et...
by two_MN_kids
Tue Feb 28, 2012 16:34
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 134077

I am wondering how far ahead of a sausage making project do forum members mix their spice and seasonings? I generally use packaged seasoning and after awhile they start to taste flat. Would two or three days still give a prime flavor? Do most of you get the spices together just before mixing? Should...
by two_MN_kids
Sat Feb 25, 2012 14:00
Forum: Hyde Park
Topic: Post Your Photo Here-Let's Become Acquainted
Replies: 214
Views: 125597

Thanks for the warm welcome! I visit this site daily and am just amazed at the wealth of knowledge available, and it is my hope to tap those resources to improve my skills. I just can`t imagine what I have to offer in return. I may have been doing this for a few years but still consider myself just ...
by two_MN_kids
Fri Feb 24, 2012 20:27
Forum: Hyde Park
Topic: Post Your Photo Here-Let's Become Acquainted
Replies: 214
Views: 125597

Introducing "two_MN_kids"; Jean and Jim. http://i1253.photobucket.com/albums/hh582/two_MN_kids/2012JeanandJim.jpg Greetings all, I have been following this forum for about five months, too timid to chime in until now! I retired last month as a Toolmaker for a plastic injection manufacturer. They pro...
by two_MN_kids
Fri Feb 24, 2012 16:49
Forum: Hardware
Topic: Meat Grinders
Replies: 14
Views: 7525

Thanks for the quick response! The grinder is still new, so I would hope the bushing isn`t worn out already, but I did assemble and check the fit. There is just less than half the thickness of the plate; so everything gets real tight. The knife is terribly dull and even has burrs on it. Being a reti...
by two_MN_kids
Fri Feb 24, 2012 15:35
Forum: Hardware
Topic: Meat Grinders
Replies: 14
Views: 7525

About two years ago I purchased a #32 manual grinder. From the beginning I have had trouble grinding with it. Even using a coarse plate, it doesn`t pull the meat completely and cleanly. When using a fine plate, there is back pressure pushing meat paste back up through the top. I had always assumed t...