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**Cape Brewing** · 02-02-2011, 07:10 PM

Just started curing a "sweet bacon" and a "honey gahlic bacon". I'll smoke the sweet with some apple chips when it is done curing and i'll probably leave the honey gahlic alone

**dataz722** · 02-02-2011, 07:14 PM

You cold or hot smoking?

**Cape Brewing** · 02-02-2011, 07:17 PM

Technically hot but it wont be on the smoke long enough to "cook", nor will it need to be. I just dont have a cold smoker.

**dataz722** · 02-02-2011, 07:20 PM

Cold smoker is the easiest thing you could ever make. All you need is a brand new soldering iron, a big soup or small coffee can, some chips, and a container. Take the can fill it with the chips of your choice and stick the soldering in the chips. Put that and the meat in a container of your choice. It can be a grill, smoker, cardboard box, neighbors car, doesn't really matter.

**Cape Brewing** · 02-02-2011, 07:24 PM

I'll just open the door to my electric bullet. And maybe prop the lid a bit. Like i was sayin', it wont be in there that long. I am thinking 15-20 min at the most with jeavy apple smoke

Hugh_Jass · 02-02-2011, 09:12 PM

Cape,
Did you buy this one

http://www.amazon.com/LEM-Products-Vertical-Stainless-Sausage/dp/B000SQDTRC/ref=sr_1_2?ie=UTF8&qid=1296684306&sr=8-2

or this one?

http://cgi.ebay.com/NEW-5LB-STAINLESS-STEEL-SAUSAGE-STUFFER-MEAT-PRESS-LEM-/310281354037?pt=LH_DefaultDomain_0&hash=item483e35 bb35

and what's the functional difference between the two?

Data: just having a little fun. I'm still interested (actually two, I think) when you have them ready.

**Cape Brewing** · 02-02-2011, 10:39 PM

The Amazon one.... I HAD the other one... (well... still have it) and hated it. The "plunger" of the second one never fits the tube exactly right and what ends up happening is meat basically squirts around the edges as you push it down.... then you have to re-stuff the thing... push down... and meat squirts out the back again.

I used the thing twice I think and basically said "eff that" and went with the 5 lb canister (the one from Amazon).

I used the new one the other day and it was night and day... a TON easier. It was a piece of cake to clean and made four or five lbs of sausage in about a minute and a half with ZERO aggravation.

SO.. if anyone is in the market for one of those "plunger stuffers"... lemme know... make me and offer and it is yours.

Boerderij_Kabouter · 07-27-2011, 03:22 PM

I am going to make some of these sweet italians Friday. What grind did you use? Did you food process smooth (emulsify) or did you just use a standard grind plate?

Thanks Cape

**Cape Brewing** · 07-27-2011, 04:05 PM

The largest grind plate I had... which is... I dunno... 1/4inch... 3/8 inch holes... and no, you don't want to emulsify that meat at all.

Cube the meat, mix in all of the spices, grind, give another quick mix and then stuff away.

Boerderij_Kabouter · 07-29-2011, 03:50 PM

Yeah 3/8 is the standard "coarse" grind plate. That is what I typically use too. Thanks! I ordered up my meat today.

2.5# pork butt
0.5# pork trimmings
two heaping spoon fulls of bacon fat

yum! I can't wait for tonight!