calldoctoday you need to know about my friend Robert C Baker who invented chicken fingers and never made a nickel as he published the process for everyone to use.

arnprior I had to convert my propane fired smoker to natural gas to get the temperature down for low smoking. My upper limit is about 250 F tops

lkrfletcher since you are a foot hunter there are two additional things you need. The first is a one wheeled cart with handles at both ends. I’ve used one to take out many moose. The other is a Hammond Game Getter (Google it) to harvest grouse etc. I needed it while sheep hunting living out of a backpack

Spidey on the north side of the river below the east side of the bridge

ND Mike I’ll see you on the Kenai about July 18th when the reds are at Soldotna. I’m the old guy on a fishing chain on the boardwalk at the bridge

Jonathon I made a Jerky nozzle that fits on my 5 lb sausage stuffer. Haven’t used my jerky gun since

jfyoung45 hey John give me a shout at 780-718-1722 and I’ll bring you some moose salami when I come to my grandson’s graduation in a few weeks.

I like this label because it tells me everything I need to know for a perfect salami

YooperDog

rebranch like I told you guys you’ve got to go metric to avoid screwups. The math is simple and easy.

Dave in AZ hey I need your Instant Pot recipe ASAP

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.

kyle it’s time y’all went metric. Even the Brit’s that invented your system of weights and measures have gone metric. Since there are more than 28 grams in an ounce you don’t need more accuracy to measure the spices. Another advantage is that you can do the math easily as there are 1000 grams in a kilo. Up here in the Great White North we went metric about 75 years ago so it’s easy to calculate 156 ppm for the exact amount of cure to add for my kg of meat for smoked garlic sausage. I’ve got my fingers crossed Biden doesn’t screw up

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.

samspade I made a nozzle to extrude a ribbon of jerky from my 5 lb sausage stuffer. It’s easy to load the dehydrator trays

jamesearthdrum cut the skin into pieces and boil it with the bone and some garlic and a little salt in a little water. You can add a little meat but it is not necessary. Take out the bone and pour it in a loaf pan and let it set up. Slices easily and is tasty with a dash of vinegar

)l

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

Deepwoodsbutcher

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

PapaSop