chippewa I’m quite sure the brass washer is the original thrust washer for the vintage they didn’t use nylon back then. The brass will get polished up while doing it’s job. I’m sure a nylon one will work fine if it’s the same thickness.
Best posts made by Kmucker
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RE: Grinder ?
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RE: Cold smoked bacon
SupplySergeant me too but we’ll use more bacon then do the rest of the hog.
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RE: New Groups to Help Everyone on Smokers
smokin greg I also built a smoker from a commercial refrigerator. I used a large electric stove burner in the bottom. It heats it with ease and it would be easy to add other if necessary.
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RE: Bellies in the smoker
YooperDog we were too. 30# of Italian, 20# breakfast, 15# keilbosi sausage, 2 bellies, 2 hams, 15# venison hotdogs, 20# venison bolony, 10# ham deli meat. Was a long three days only waiting for the ham to pickle until Wed. Everything turned out great so far. Freezer full!
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RE: Cold smoked bacon
Jonathon we were in Arkport, a one light town in the southern tier. We farmed pruducre and had a retail farm store with a deli and bakery for 43yrs. We bought our bacon and deli meat from John Martin in Stevens PA. Martin’s have all high quality stuff. Some weeks my wife would slice 500# of bacon a week. We got tired of employees and NY regs so we quit and moved to Fla but we miss the JFM meats so we are learning to do our own now and are enjoying it. We grow a large garden almost year around and produce almost all of our food and meats.
Thanks again for your help -
RE: New Meatgistics Features!
Austin I’m with Fat Bob if it’s going to be a voting thing
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RE: Cold smoked bacon
Jonathon people from Upstate and Western New York are great and it is a beautiful place to live. But it is hard to thrive in such a oppressive environment. We have 49 other states and I’m sure that 48 of them have to be better than New York if you want to make a living.
Latest posts made by Kmucker
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RE: Bellies in the smoker
gus4416 ordered it from the sausage maker. it was the size they sell for their hundred pound smoker. I have been real happy with it you can find them on the net at the sausage maker. Com
Put an electric stove murder in the bottom
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RE: Bellies in the smoker
YooperDog we were too. 30# of Italian, 20# breakfast, 15# keilbosi sausage, 2 bellies, 2 hams, 15# venison hotdogs, 20# venison bolony, 10# ham deli meat. Was a long three days only waiting for the ham to pickle until Wed. Everything turned out great so far. Freezer full!
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RE: Bellies in the smoker
gus4416 home built from a commercial refrigerator and a sausage maker smoke generator. Finally have it working pretty well
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Deli ham
I have about 20# of 1to2# prices of ham brining that I want to make deli ham with. Does anyone have a process? Do we grind and mix like bologna? Should we add some water or binder? Going to stuff in 6" casings.
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RE: First Whole Muscle Ham
folsomwest I brine my hams for close to two weeks without accelerator. Then I use Waltons smoke and cook schedule and cook them to 135 degrees. After that we cool them and sometimes cut and a half or cut some slices out . When you want to eat them finish cooking them to 165 degrees. Have not been disappointed yet
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RE: New Meatgistics Features!
Austin I’m with Fat Bob if it’s going to be a voting thing
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RE: New Meatgistics Features!
Austin how do you mark the map? I’m not smart enough to figure it out.