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Old 10-13-2015, 07:54 PM   #61
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I've got the 40" Master built glass door smoker. Has worked great.

Amazone prime from Master built for $40 less and free shipping.

Go get you some!
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Old 10-13-2015, 07:58 PM   #62
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Is this the one you have?
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Old 10-17-2015, 05:30 PM   #63
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Made five pounds of brats, they turned out wonderful!!!! Its really a surprise how much better they taste than anything I have ever picked up from the store!
I used %70 pork %30 beef. Thank goodness my lady helped me as this would be hard with just one person!

I used intestines for casings, its kind of a pain in the ass to feed them on the stuffer. I think I will be looking to try something other next time.

Its a ton of fun and I am definitely hooked, I have one more new cool hobby!
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Old 10-17-2015, 05:40 PM   #64
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How did you load them? I found it easier to load straight from a bowl of water. I had them out of the water and they got too sticky.
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Old 10-17-2015, 05:51 PM   #65
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The meatlocker had gave me the casings in a zip-lock baggie full of water. They went from that onto the sleeve. It was really hard to thread them onto the plastic sleeve. That took longer to do then stuff them with meat.

I love this hobby and I can tell already over the next year or so I will have every tool I will need to do this.
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Old 10-17-2015, 06:07 PM   #66
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It's very satisfying. Maybe next time try transferring it to a bowl of warm water and feed from that. The temp might help.
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Old 10-17-2015, 06:12 PM   #67
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Thanks for the tip, I have so much to learn.
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Old 10-17-2015, 06:31 PM   #68
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Me too! I've only just started!
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Old 10-17-2015, 07:23 PM   #69
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Not really smoking or curing, but as far as preparing meats goes, I want one of these.
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Old 10-19-2015, 08:24 PM   #70
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Visited with a dude at work who is way into sausage making, this is what I took out of what he had to say....

Never use vegetable protein casings
Spray the sleeve with Pam
Use smaller than needed sleeves
Freeze the hopper as it makes the meat slide
Cut intestine into 7 feet or so and run water down the center to keep from being sticky
always have the same person do the same job
have at least 30 percent pork fat
twist into length of brat when all done
don't tie the end until all twisting is done.
cook small patty before you stuff so you can change it then.....

I also will be making a smoker this winter
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Old 10-20-2015, 06:12 AM   #71
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Yay!

Maybe that's what did it... I rinsed the insides of the casings too. I haven't don't this enough to know the tricks.

Also... This book is incredible.

https://www.amazon.com/gp/aw/d/03932...?ie=UTF8&psc=1
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Old 10-30-2015, 01:53 PM   #72
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http://tools.woot.com/offers/masterb...f=gh_tg_5_d_ph

Ordered and on it way!!!!
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Old 10-30-2015, 02:10 PM   #73
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Yay!
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Old 10-30-2015, 03:44 PM   #74
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Not really smoking or curing, but as far as preparing meats goes, I want one of these.
oh hell yes
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Old 11-06-2015, 07:35 PM   #75
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smoker has been seasoned, beef and pork mixed and ready for stuffing and smoking on Sunday. 3 Pork tenderloins ready to smoke tomorrow!!! Going to be a wonderful weekend!!!!
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Old 11-07-2015, 01:49 AM   #76
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smoker has been seasoned, beef and pork mixed and ready for stuffing and smoking on Sunday. 3 Pork tenderloins ready to smoke tomorrow!!! Going to be a wonderful weekend!!!!
Smoked pork tenderloin is awesome. I buy the big 10 pounderrs at Costco a d use a nice spicy rub. Awesome. The 2 buckets are shredded pork tenderloin and the platter has the sliced tenderloin. All 1 chunk o meat

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Old 11-07-2015, 09:06 AM   #77
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Boo No photo.
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Old 11-07-2015, 11:35 AM   #78
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Boo No photo.
You can't see?

Try this

Attached Images
File Type: jpg rsz_img_0267.jpg (78.5 KB, 33 views)
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Old 11-07-2015, 12:04 PM   #79
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OMG yummy!!!
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Old 11-07-2015, 01:03 PM   #80
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OMG yummy!!!
It was yummy Still have a little in the freezer.

Big old Pork tenderlion, Brisket and Brats.

Love love love my smoker.......
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Old 11-07-2015, 01:09 PM   #81
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Also smoked chicken breasts are great in salads, same with smoked salmon



Also, don't just stick with meats. I smoke mini bell peppers (red, yellow, orange) and use them lightly in pasta dishes and I also smoke red potatoes. Delicious.....


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Old 11-07-2015, 05:57 PM   #82
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Old 11-07-2015, 06:13 PM   #83
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Old 11-07-2015, 09:08 PM   #84
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Awwwwww yeah. Howzit taste?
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Old 11-07-2015, 09:25 PM   #85
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Omg, this is so good! I used old bay seasoning. Took about 5 hours.

So easy to use this smoker! Great fun to use thing. I'm really loving the wireless remote that keeps track of the internal temp of the meat!
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Old 11-08-2015, 04:16 PM   #86
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Old 11-08-2015, 07:11 PM   #87
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2 parts beef/1 part pork snack sticks

smoked them for about 2 or 3 hours at 120 with cherry and alder then moved the heat up to 140 for another hour or so. Kicked the heat up to 180 for the last hour or so..... kinda missed the 145 degree internal temp that I was looking to pull them off at. I pulled them off at 157 and put them straight into a ice bath. That is about 6 pounds of meat, about 30 feet of sticks. I'm really liking this as a hobby!!!! Love the smoker.



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Old 11-08-2015, 07:22 PM   #88
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that's a lot of whatever that is
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Old 11-08-2015, 08:38 PM   #89
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I can't wait to make beer sticks!
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Old 11-08-2015, 08:47 PM   #90
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Its crazy the amount of info the sausage making forums have!!!
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