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Re: OT - Meat Grinder/Sausage Stuffer
I have the STX and I would say it is adequate at best for my needs. Only 3 sizes of grind plates available only from them. Tends to bog down a little when using par frozen meat, but that could be ope…3 · -
Re: Consequences of doing stupid things....
@northGAcock, I feel your pain. We have had a cat dropped off at the end of our cul de sac several years ago that had kittens. Well one of those kittens has now had kittens. Last Friday morning, on l…1 · -
Re: Happy Fathers Day To all ( and me)- Home Sausage Makers Might Like this
I too bought the LEM 5 pound stuffer as well and it is too small for when I make sausage. I upgraded to the 15 pound one. Really envious of your beast though!1 · -
Re: Issues with my BGE
Almost all newbies (and I was one myself) seem to think 225* is the holy grail. Probably from listening to pros and their stick burners. There is nothing wrong with running the egg at 250/275*. As se…1 · -
Re: A little less smoke...
I doubt it is the wood chips you used in the past. It is much more likely you are putting your food on before the VOCs have burned off your charcoal. Royal Oak can take some time to burn clean. Remov…1 ·
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