Cabelas Summer Sausage Kit?? - Smoking Meat Forums
网页2012年12月1日 · As for temps. You want to start your temp around 120 degrees. I usually go 110 for the first hour to dry it out. then add the smoke. Then start bumping the temp in the smoker up b 10 degrees every 1-1.5 hours until the smoker gets to 170 then I let the summer sausages slowly rise to temp (162-167).
Cabela's and Lem motorized stuffer comparison
网页2016年12月28日 · As an experienced sausage maker I know what the 2 stuffers can do by looking at them and you didn't give the Cabela's any credit..... I know Cabela's has some of the best customer service and stands behind their products and have been selling food processing equipment for a long time now. I am not against LEM and just purchased one of …
Cabelas grinder/Stuffer. How good does the stuffer attachments …
网页2014年1月15日 · I have to tell the truth, I bought the cabela's 1/2 hp grinder and love it. We grinded up 10 pounds of venison and pork butt for breakfast sausage. The grinder works awesome. I then attached the biggest stuffing horn to fill 1 to 1 1/2 pound sausage bags (you know, the white ones meant for ground meat).
Cabelas Sausage stuffers - Smoking Meat Forums
网页2011年10月3日 · Feb 2, 2008. 2,678. 32. cental minnesota. Oct 3, 2011. #1. I had issues with my cabelas sausage stuffer which i purchased in 2007 and when i called them and told them of my issue they were wanting to take care of my problem best way possible. at the time i first called in, prob in feb or so... the only prob with that was what good would it ...
LEM backwoods summer sausage resting time? - Smoking Meat …
网页2010年11月6日 · It depends on whether you use cure in your summer sausage. Assuming that you did, for smoked sausage, I would recommend holding the product 12 hours or overnight before smoking, unless you are using sodium erythorbate (a cure excellerator) or encapsulated citric acid (this gives summer sausage and snack sticks their traditional "tang" flavor and acts as a cure excellerator) in which case you ...
Cabelas "Commercial Grade" Sausage Stuffer Parts Question?
网页2020年8月10日 · That goes over the plunger rod and it's held on with a bolt (bad design IMO). I'd attach a picture but it's in the dishwasher I might take a chance and buy the 7-1/2" from Sausage maker and "make it fit" by drilling it out but I'm afraid that drilling that big of a hole will destroy it by making it weaker.
First time Venison Summer Sausage (advice?) - Smoking Meat …
网页2013年1月15日 · Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1
Advice on Making Great Summer Sausage - Smoking Meat Forums
网页2009年11月10日 · You can also cut the trimmings by hand in 3/4" chunks. Place all the meat and trimmings into a container and add all the ingrediants, mixing well to distribute evenly. Use 3 1/2" fiberous casings. Hang on smokesticks and dry at room temp for 4-5 hours. Place in a 120-130 degree preheated smoker.
Cabelas "Commercial Grade" Sausage Stuffer Parts Question?
网页2020年8月10日 · Well this reply from Cabelas: "Thank you for getting back to me. I am terribly sorry, regrettably parts are no longer available CABELA'S COMMERCIAL GRADE STUFFER. I apologize for any disappointment or inconvenience this has caused you. Please let us know if you have any other questions. Sincerely, Brandie B. Product Information/Customer Service"
Part for Cabelas/Weston sausage stuffer - Smoking Meat Forums
网页2021年2月2日 · Hello I am looking for a plunger shaft for my #30lb Cabelas stuffer...Weston part #07-3464-N Thank you.