Getting confused on the kabanosy recipe. Stan's says to cube the meat and add the cure and salt. Let it sit in the fridge for 72 hrs then grind and no mention of when you add the pepper,nutmeg, caraway. I would assume after the grind, before stuffing. So far I prefer the CW's cactus jack recipe. In ...

Thanks Jarhead for the info. I have never stuffed a sausage before. Made a lot of patties with different recipes. I chose for the first time to use Marianski's chaurice recipe. That way I can use it my gumbo and hide my first attempt in the gumbo. It sure took a lot of parsley 60-gram.I really didn'...

This has to do with the temporary fix for the sheep casings 1/2 tube. 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! http://i1244.photobucket.com/albums/gg561/grasshopper4552/abbb5c59.jpg http://i1244.photobucket.com/alb...

Looks I need more school housing on uploading pictures. Right click on the image and go to imageshack.us if interested.?

It will do in a pinch. I have a 1/2" stainless tube coming, but for now I rigged this up. 1 1/4 pvc nut, 3/8 pipe coupler for 1/2" tube. Hope I can upload the image.

Cow ear tags are done and, deliver Tuesday. Now I can pay attention to project B. It looks like the lem small tube would fit the northern stuffer. The northern's smallest tube is .675 dia OD .562 ID pluse draft. Still going to the hardware and see if I can duplicate C.W 1/2 OD tube. The 22mm sheep c...

Haven't used it yet. The tubes are not that rough, that a person couldn't rub with wet or dry paper (wet). 600-1000 grit. The roughness is from a bad polish job. The 3/8 tube is tempting though. Check Chuckwagons post on the stainless tube he did. A few post back a gentleman used a northern stuffer ...

Going to finish up the cow ear tag mold Friday. I have most of the stuff except for the T-spx bactoferm and the powered dextrose. The sausage maker I purchased my casings from said to soak the sheep and the 75mm casing in warm water first to soften them up. Bet Chuckwagon's eyes will get real big if...

Hey Chuckwagon! You surly put a lot into this project and I thank you. I copied and pasted and printed all your information. It is a book in itself. Haven't got Stan's book yet. Should come Monday. Finishing up a 16 cavity mold to make cow ear tags, due Friday. Then ready to go. Relying on Quarry St...

Thank's for doing this Chuckwagon, I am in. I will get Stan Marinski book. I have read Rytek Kutas book. With a comment to do this, it stop all my excuses for not stuffing. Been making breakfast sausage. and smoking ribs ect.

Probably not good advice. I light mine outside of the smoker on a tipped over tin 5 gallon pail. I pour 2 tlb of rubbing alcohol in the front part of the pellets to get it going, after that, I blow it out and than it starts to smoke. I have a MES 40", I pull the chip loader out about 2" and the chip...

The A-maze-n-pellet smoker is great. It has many uses. Todd Johnson is very easy to deal with and stands behind his product. Draft is the key to success on a tight sealed smoker. A person can talk to him by phone, not a recording. Located in Savage MN. Also I personalty like the pitmaster pellets. G...

A very special thank's to you Chuckwagon. That is the answer to my question. I have Rytek Kutas book and have read it. Clostridium and Botulinum being the worst and can lead to death if not caught in time. Blurred vision and sore neck as Rytek says, head to the doctor. I kind of knew there was somet...

New to smoking. I have an A-maze-n-pellet smoke box. I have been told that I can cold smoke ribs and other meat for a couple hours before turning up the heat. Also I have been told that the raw meat takes on the smoke flavor more intensely. Don't want to get in any trouble doing this. Need more scho...

Here comes more school housing. On the 3-2-1 method I let the time regulate me, not the meat temp. They got to 190+ deg. So in my school housing, I should have pulled them at 172 and that would have been early. Need more collagen education as a brisket would be different than the ribs.? Chuckwagon I...