calldoctoday just a warning,over 60 years ago I went to university to become a teacher and found out I could get paid to go fishing. I buggered the best hobby I ever had and made it a career. Been retired for 27 years and got my fingers crossed the border opens and I can go to Alaska and fish for sockeyes

PapaSop

Brianzipperdog123 to help the bees get through the winter it’s important to deal with the condensation that forms on the inside of the lid of the hive. When this ice melts it wets the bees and causes deaths. Putting a child’s diaper that absorbs urine will absorb the water produced by the bees and is an easy and cheap solution for this issue. Works well in the Great White North

@ndmike my oldest daughter was born in the Great White North my son in NY my youngest daughter in TX. I’ve been a professor and research manager and now retired for 27 years in the Great White North. I’ve got my fingers crossed I can go to Alaska and fish for sockeyes now I’ve got my two Covid shots

Retired157 I’m a retired prof and research manager and have been retired for 28 years and I’m so busy I wouldn’t have time to go to work now. Sure hope the USA border opens so I can go to Alaska and fish for sockeyes this coming July

My propane fired smoker was too hot. Converting it to natural gas solved the problem

Rhubarb custard pie. Pull your rhubarb, cut off the leaves and end and wash the stalks. Cut into 1/2” pieces and put 1250 grams into a microwave bowl and sprinkle on a little sugar (NO WATER) and nuke to cook. You can freeze it or use it now. To make the pies put 3 eggs, 3 Tbsps of Birds custard powdered and 11/2 cups of sugar in the bowl and mix well. Add the 1250 grams of cooked rhubarb and mix well. This is enough to make two double crust pies. I freeze 1250 grams of the cooked rhubarb in freezer bags. Makes pie making easy for this octogenarian

Bcraft1111 I made a tube 10 inches long with a diameter of 0.430” that fit on my stuffer. Just made a batch of deer pepperoni

Grimpuppy I’ve been taking moose out of the bush for 30 years with a one wheeled cart. The first time was with a 72 year old buddy who’d recently had his hip replaced. It was three plus miles with a half mile of muskeg and took two trips. Those were the good old days. Now a days I hunt from the road and have 1500 feet of cable to drag them out. Sure hope I get lucky this fall so I can make salami and garlic sausage.

cheesy www.ballisticproducts.com

Dan Ferdinande I found stainless tubing with small diameters. Another source are golf club shafts. Use silver solder to join the lengths to large stainless washers that fit on the outlet of the stuffer

fisherman43 I bought a 2000 foot roll of lay flat tubing which is 8 inches wide for bagging salmon fillets. I use a Food Saver machine and a device that fits in the end of the bag that allows a vacuum to be pulled. It is then drawn out of the bag so it can be heat sealed. A second heat seal is then put on as a back up. I’ve been using this method for 20 years and had to buy another roll two years ago

My propane fired smoker was too hot and I couldn’t get the temperature below 150 F. Converting it to natural gas solved the problem

rwilli2 I had the same problem until I added a small amount of dry potato flour to the meat mixture as it was being mixed before stuffing the fiberous cases. Also works great when making Swedish Potato Sausage which have both raw potatoes and onions in the mixture. I also cover my pepperoni sticks with snow to cool them off in the Great White North (Canada)

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I made this mixer powered by a drill to mix 20 lbs of meat in a stainless pail. Cleanup is easy and the drill lets you know when the extraction is perfect. This amount is about right for my smoker that is natural gas heated as using propane was too hot and I couldn’t get the temperature low enough to start the smoking process. To load the pail I put in alternating big spoons full of moose and pork and the spices with water. By the way I tried using rigs for mixing paint and drywall mud but meat is very fiberous and plugged up. If you don’t know how to silver solder check with your octaginarian friends

bpschuebel y’all gotta start using the Metric System for weights and measures. You can almost do the calculations in your head. I list the spices etc in grams/kilogram after weighing all the meat in grams and dividing by a 1000 to get the number of kilograms I’ve got it made in the shade. Just got a batch of moose salami ready to smoke.

Got it for a Christmas present in 2006. Smoked lots of moose garlic sausage, salami and Alaska sockeyes

mccracs1 I just made moose salami and added 2 to 3 % potato flour to the mix just like Putins boys. The results were fantastic and the salami sliced easily and tasted great.

akdave to make small diameter stuffing tubes I used a golf club shaft. Cut off the head and slip on the casing to determine the piece of tube you need then silver solder it to a stainless fender washer. The tube is thin wall and chromed. Best use of a golf club I know of.

TexLaw 50 years ago I lived a block east of you where my daughter was born. While there I lived on shrimp and kings. I now live in the Great White North and I’m ticked off I can’t go to Alaska to fish for sockeyes. Sure hope I get drawn for a moose to get me through the winter. If possible I’d like your recipe for those rolls. They look like winners