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jml
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« on: January 17, 2010, 07:54:42 am » |
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jml
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« Reply #2 on: January 17, 2010, 08:56:11 am » |
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Thanks.
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Curdog
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« Reply #3 on: January 17, 2010, 09:22:12 am » |
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Yep neat little smoke house, looks good!
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jml
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« Reply #4 on: January 17, 2010, 05:00:08 pm » |
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It was a old dove cage frame just wrapped it with tin, works real good.
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Mike
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« Reply #5 on: January 17, 2010, 07:54:28 pm » |
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I'll swing by after work one evening to take some off your hands!  Looks good! |
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Rockin-P-Ranch
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« Reply #6 on: January 17, 2010, 08:47:58 pm » |
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Dont want to tell anybody how to do thier job. But next time hang it by the strings,Some times the meat doesnt smoke on the places where the pipe is touching the meat.
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Cowboys stay in the saddle longer.
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jml
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« Reply #7 on: January 18, 2010, 05:36:50 am » |
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Rockin p if you notice in the picture before it was smoked you can see it was hanging by the strings, It started to fall one after another, must have tied it wrong, my first time to tie it, so just rolled it all over the way you see it after it is already smoked. I tied a double knot with some cotton twine maybe I used the wrong kinda string, any advice would be helpful.
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Rockin-P-Ranch
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« Reply #8 on: January 18, 2010, 07:00:21 am » |
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JML,Please dont take what I wrote the wronng way. Some times us old timers dont come across very polite. Try putting a half knote then on the oppisite sids put your square not. Its kind of hard to teel some one how to do it with showing you. We are going to be making our sausge this weeken. We make up to 5 or6 hundred pounds. You learn how to ty preatygood. For your first time I tink you did pretty damn good.Ronnie
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Cowboys stay in the saddle longer.
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Circle C
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« Reply #9 on: January 18, 2010, 11:11:35 am » |
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Jason,
I think we are going to go after the red hogs on Thursday. You'll have to bring some sausage with you, I know a few hungry hunters that will keep it from going to waste.
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Never get too busy making a living that you forget to make a life.
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jml
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« Reply #10 on: January 18, 2010, 12:04:08 pm » |
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Chris sounds good, I'll bring plenty just let me know who's all going so I'll have enough to go around.
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Circle C
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« Reply #11 on: January 18, 2010, 12:16:47 pm » |
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I think just Mandi, Mike, Me, and possibly one more.
Put that fat dog of yours on a treadmill so he can be ready.
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Never get too busy making a living that you forget to make a life.
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jml
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« Reply #12 on: January 18, 2010, 12:17:09 pm » |
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Rockin p didnt take it wrong at all, thanks for the advice, where you from? I would like to watch someone tie it and learn how.
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jml
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« Reply #13 on: January 18, 2010, 12:20:35 pm » |
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No joke, we both need to be on a treadmill, Started the Adkins diet today, fiqured what the hell since I have all that sausage. Hope the hogs dont run, he might have a stroke and die on me.
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matt_aggie04
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« Reply #14 on: January 18, 2010, 07:46:29 pm » |
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Load that cooker up, I'll come get it |
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"No man's life, liberty, or property are safe while the legislature is in session" - Mark Twain (1866)
"I hate rude behavior in a man, I won't tolerate it"~Woodrow F. Call
"Those who hammer their guns into plows will plow for those who do not."~Thomas Jefferson
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jml
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« Reply #15 on: January 19, 2010, 05:47:15 am » |
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Ok Matt I will get the expanded metal put on it today.
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wildboarusa
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« Reply #16 on: January 20, 2010, 04:05:24 pm » |
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How long did it take to make it and how long to smoke, what kinda meat grinder do you recomend???JC
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jml
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« Reply #17 on: January 20, 2010, 07:12:18 pm » |
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I took about four hours to grind and stuff it then smoked for about 6 or 7 hours at 180 degrees. I use a L.E.M grinder that I bought at sams, It is a 3/4 h.p. grinder works well. This is only my second year to make my own sausage and never used any other grinders so cant compare it.
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