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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-07-2018, 07:10 AM   #46
pcchris
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Next time you get the sausage n hotdog itch...Videos and equipment recommendations please...
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Old 12-07-2018, 07:40 AM   #47
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Quote:
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Next time you get the sausage n hotdog itch...Videos and equipment recommendations please...
Most any grinder & stuffer you can find at a Cabela's/Bass Pro/Academy work great. Just depends on how much sausage you are making.

Something like this grinder will chew through a good amount of meat
https://www.basspro.com/shop/en/cabe...y-meat-grinder

And a piston stuffer makes all the difference when stuffing vs stuffing via a grinder. Size again is all up to how much you will do. I got a 15lb stuffer because I do larger batches, but it will also stuff 5lbs of meat with little left in the bottom at the end.

I stumbled upon a crazy deal on a #32 grinder or else I'd have something in the #12 range.
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Old 12-07-2018, 10:48 AM   #48
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Love seeing the pictures of your adventures! I cringed when I saw that little hand in the feed area of your grinder (looked like you were trying to get some extra flavor), but otherwise great pictures. I'm not as ambitious as you. When I was hunting, I'd make venison sausage and ground venison with prime beef fat, but I'll not be making my own hot dogs.
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Old 12-07-2018, 10:57 AM   #49
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Fun thread! Looking forward to the next installment.
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Old 12-07-2018, 11:42 AM   #50
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Smoker parked outside ready to be lit this afternoon.
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Old 12-07-2018, 01:19 PM   #51
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Great pics thanks for sharing Jason! I have done a lot of sausage but never thought about doing hot dogs. May have to give it a try :)
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Old 12-07-2018, 02:36 PM   #52
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Starting. Oddly I've never used my hanging rods until today. Temp around 120-150. Probably let it ride there for a few hours and bump to finish
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Old 12-07-2018, 03:46 PM   #53
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1hr in
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Old 12-07-2018, 04:24 PM   #54
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Bourbon, xmas vacation and the fam
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Old 12-07-2018, 04:37 PM   #55
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Looks like a great afternoon!
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Old 12-07-2018, 04:44 PM   #56
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Your living large Jason
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Old 12-07-2018, 07:10 PM   #57
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Done
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Old 12-07-2018, 08:03 PM   #58
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That answers the question of a cure #1 use, great color. Did you run the fire through the main chamber and then vent through the cabinet??

I have to admit that I have been neglecting my shirley lately, if I smoke sausage I use the FEC 100. Just for the easy of it.
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Old 12-07-2018, 08:47 PM   #59
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Quote:
Originally Posted by toys4dlr View Post
That answers the question of a cure #1 use, great color. Did you run the fire through the main chamber and then vent through the cabinet??

I have to admit that I have been neglecting my shirley lately, if I smoke sausage I use the FEC 100. Just for the easy of it.
Ya cure #1 in these. And I did run through the main and into the warmer. I'd occasionally open the damper from firebox to the warmer to play around and at the end to raise temps to finish.
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Old 12-07-2018, 09:45 PM   #60
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Damn, it was in the 40s all day. You get that much heat from the Shirley to hang out in the garage?
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