Randy from the Mississippi Delta. Primarily making smoked venison sausage, my maternal grandpa spent his winters after the farm work was done being the community hog butcher. Cut up 80 the year he was 80. See a few from KS here, SW KS is where my parents were raised, lot of meat eaters there!
I do have one of Grandpa’s old Biro bandsaw and a humongous #12 grinder that weighs over 100 lbs.

Jonathon It does have a flat washer for a bushing, I have an extra plastic bushing that came with my #8 Lem grinder I purchased maybe 5 years ago. I did try it Saturday, but it was too thick and the plate would not catch in the notch. I may try to sand it down and see it it works.

Yep that thing is a hoss. Weighs over 100 lb with the head. Big 1 hp standard frame electric motor in it with a gearbox that I have to check the oil level in it.

It was almost cleaned out for lunch, balance used on nachos this evening. Smoking to 180 sliced well, amazingribs.com says if shredding can go to 200.

asantiago4530 Looking forward to reading some new sausage mixes. Currently I am wanting to make some pineapple jalapeno venison smoke sausage. Maybe you are experienced with pineapple? From reading this forum it appears I may either not taste the pineapple or go overboard and break down the proteins.

calldoctoday Thanks for the thread and inspiration, I smoked couple chuck roasts yesterday. Mixed up some beef broth in the bottom of the pan, put meat on a rack above the liquid. Put the veg in couple hours before meat finished. Got meat to 180. Took out the liquid and refrigerated all until Sunday dinner today. Reheated in the same pan with the broth added back in and made gravy. Will be a repeat.

Actually now my wife says she put only leftover Boston butt that our son-in-law smoked in the nachos. I thought she mixed the meat, but I had the leftover roast for Monday lunch at work. Both were good.

Actually now my wife says she put only leftover Boston butt that our son-in-law smoked in the nachos. I thought she mixed the meat, but I had the leftover roast for Monday lunch at work. Both were good.

It was almost cleaned out for lunch, balance used on nachos this evening. Smoking to 180 sliced well, amazingribs.com says if shredding can go to 200.

calldoctoday Thanks for the thread and inspiration, I smoked couple chuck roasts yesterday. Mixed up some beef broth in the bottom of the pan, put meat on a rack above the liquid. Put the veg in couple hours before meat finished. Got meat to 180. Took out the liquid and refrigerated all until Sunday dinner today. Reheated in the same pan with the broth added back in and made gravy. Will be a repeat.

Thanks, guys. I will look into the #1 cure. I am familiar with #2 as we always use that in our smoked venison sausage.

A pork breakfast sausage question. My Grandpa from Kansas was a big sausage maker and always used Tender Quick. Recipe I use has no Tender Quick or any kind of cure in it. Should I add some #2 or something like that to it? Sausage does not seem to keep long in refrigerator, but freezes fine.

I will check that Saturday when we set up to make pork sausage. Made venison last Saturday.

Jonathon It does have a flat washer for a bushing, I have an extra plastic bushing that came with my #8 Lem grinder I purchased maybe 5 years ago. I did try it Saturday, but it was too thick and the plate would not catch in the notch. I may try to sand it down and see it it works.

Yep that thing is a hoss. Weighs over 100 lb with the head. Big 1 hp standard frame electric motor in it with a gearbox that I have to check the oil level in it.

I did not mention that I was trying to regrind what had been through the 3/8 plate. We did have a friend’s #32 grinder on hand that worked fine to regrind with the 3/16

craigrice I may try putting meat back in freezer, but I like to grind through 3/8, then go straight to 3/16

akdave Sounds like that may be the problem, because it works great for the first grind with meat chunks.

I use the recipe from http://www.lets-make-sausage.com/venison-sausage-recipes.html and I like Walton’s 32mm tubed natural casings. These casings are easy to use and bite easier than the collagen.

I have Grandpa’s old Stimpson #12. It works great with a 3/8 plate, but makes mush with a 3/16. I replaced the knife, the plate is new. Any remedy?