How are we supposed to store the stuffers gasket? On the plate or off the plate? If off the plate, sealed sandwich bag or in the canister? Thanks

I currently store my Waltons"s stuffer with the gasket on, plunger screwed into the canister, unit covered with plastic… I use food grade silicone spray on the gasket. Should the gasket be stored on or off the plate, in a bag or in air instead? Thanks gang for your thoughts

Mine shows incorrectly, like last weeks information?

My son is entering the smoking science, living in Omaha. Any reviews on the propane combination charcoal smoker Masterbuilt makes? Thanks

Just what I was asking, how to log into the live stream give away. I could only watch & chat while logged in thru utube using my Google account which is a different name than this user name & e-Mail. So Austin & Jon had to do extra check for winning verification. Thanks for the grinder

What is the easiest steps for joining the Monthly live steam with chat capabilities? I struggle every month. Thanks in advance. Dewey

When I make the sticks with Walton casing, after the ice bath to get the temperature going down, I place them on a towel on a table and Hope I Can remove the casing before they go into the fridge for further cooling before bagging. The Grandsons & dad like em better with out the tougher skin & snap. We’re all doing it right, just different from each other.

PapaSop Yep I agree with you. Best thing I did was go with the electric trade. It is the advice I now pass on to anyone who will listen.

Transplanted in 77 from a farm in the Devils Lake region to Bismarck, warmer.

Great bunch of posts! I am retired from 37 years at high voltage substation & power plant maintenance. Still have 10 fingers and 10 toes, no one hurt under my watch so was a good time to retire. Love the people on this site.

Great bunch of posts! I am retired from 37 years at high voltage substation & power plant maintenance. Still have 10 fingers and 10 toes, no one hurt under my watch so was a good time to retire. Love the people on this site.

Clarko I use my regular Summer Sausage mixes when making sticks for the little tykes, adding about half the recommended amount of cheddar cheese. As they get more adventurous, add more spice. Trust is what we develop

I had the same trouble. Today as I try to enter the monthly drawing I get the Gleam run around as I did a while back. Abe, No it’s not the “cache “ needs to be emptied.

In Bismarck, Nd, I taped my Silver Maple 2 years ago, got 21 gallons, boiled into 7.5 pints, last year harvest was 32 gallons which made 1.25 gallons of the sweetness. That’s all from one tree. This year because of the warm dry winter, I miss calculated the time for tapping & only harvested 2 gallons of sap, not enough to boil. I think You can tap in Nebraska if you watch your trees and temp. Missouri has a sap run. Dewey

Cool, thanks for your reply. It is like we all already know the answer, but with this great web team we gain the confidence. Am off to option 3

Option 1: Refrigerate the ground seasoned meat 2 days, then mix thoroughly, stuff & smoke.
Option 2: Freezer then thaw in 2 days, mix stuff & smoke
Option 3: Mix thoroughly, stuff & let set 2 day in casing in fridge & finish in smoker

deweymeats Sorry, title should be Refrigerate 2?days or freeze. It’s 12 lbs

Slim Jim’s ground, seasoned, with cure about noontime, I need to mix, stuff in casing yet. How long can I hold refrigerated before I should smoke & finish the product? I have to be at the Doctors visits mostly all day tomorrow when I Had Planned to smoke. Can I safely hod for 2 days in the fridge with out freezing?

Our venison country style is made with cure added, smoked to internal temperature of 125-130, wrapped & frozen for later cooking to finish temperature of 165 on either the stove or grill

I Like It!