Pivodog - Yeah Man!

GWG8541 - Love it!

As the title say, what do you guys do with the left over mince?

I normally keep a small batch for pH testing purposes and try to hand stuff the rest in the casing but I am sure that there might be a less labor intensive way to handle this problem? (I HATE wasting stuff!!)

Can you just take it, bag it and freeze it to combine with the next batch OR is it not possible to do that especially if you mix in ECA and or fermenting cultures like Bactoferm LHP etc…)

Estimated 9 million feral hogs in the U.S. with anther estimated $2 billion in destruction every year.

Great job! You have really developed a realistic look.

Tex_77 Grilled asparagus Is a game changer!

bocephus lol. There is some sound logic there.

I did hold it overnight in the fridge but the fat I used smelled rancid after starting to smoke

craigrice First time I heard it was at a church that had the band play their worship music. I though it was great. They did not, however, play it at the second service.

yobutt182 It’s a shame that so many recipes have gone needlessly to their grave because of a attitude that I just don’t understand.

Try the one I posted and let me know what you think.

popa sop good looking product and good work done

JN0831 I don’t think I ever wrote down the recipe, but I will look & see. I have done one or two several years ago when I could afford it. I have also done a few Sirloin Tips that were very beefy & tasty. I seem to recall injecting the roast with Walton’s Butcher Prime, spruced up with a little extra Worcestershire & garlic juice, overnight. Then rubbing a Horseradish, Spice Brown Mustard & Dijon all over the roast sprinkled with a peppery, garlicy seasoning. Then I seem to recall smoking them for about three hours with the water pan using Oak, Pecan, or Dogwood. Then after smoking about three hours as I seem to recall, removing the moisture from the smoker & getting the heat up to about 400 for about 15-20 minutes to get a little bit of crust to form before removing the roast to rest for about 30 minutes before carving. They all turned out very well. I may have possibly posted some photos here somewhere on the smokes, but I will have to go back & search. Yo have chosen an excellent project!

How important is the Sure Gel? I know it says optional and somewhat redundant.

Dr_Pain it looks great 👍.

That plain awesome!! Congrats fellows

Jonathon quit teasing us with that new electric stuffer in the background…do the testing (I would be more than happy to help if you send me a prototype :) )and get it in stock !!! :) :)

What do I add to my summer sausage to keep it from going gray after slicing?

Ridley Acres I’m with you. Definitely have to try some. And probably make some. Got some great sounding recipes on these boards recently.