processhead it did not come with the grinder but does have the speed multiplier thingy. I have plenty of grinders with my cabelas 12 &22. I think I will fab an adapter to run my 20lb LEM mixer off this thing (without the speed multiplier thingy)
Gonna finish the polishing process, sharpen the blades, sanitize, and run a 25lb batch of bambi bologna tomorrow or Sun
OK, now I’m really confused. I understand that belly’s are cold smoked. Been there, done that, years ago. I thought imitation bacon was hot smoked to 160f with a smoker temp of 175.
That’s why I thought a sous vide at 175 would not render.
I too just bought a Dyna Glo large off set smoker and seasoned it Monday of this week (2/22/21).
If you fill up the charcoal box/off set fuel box, to the top and use a roofing torch to light it, then you will reach a temperature of 250 degrees. Keeping the charcoal box full will give you a more even heat for a longer time. I also sealed all of the seams with Lavalock RTV450 Black Silicone Sealant. I also installed Fireblack Hi Temp BBQ Gasket High Heat 1/2 x 1/8 gasket around the inside edge of the firebox. Any where you see smoke coming out get some chalk and mark the spot then come back when the smoker is cool and place the silicone to seal.
Tim Bailey Very common problem with these. I figure I will have my welder at work tig it back if/when it lets loose! There is only one option for the carnivore grinders and its the blue sky 50lber. I wish someone would come out with a 20lb model so I didnt have to do my small batches in the kitchen aid.
Next time, i will use my meat mixer. This time i used the kitchen aid since it was only a 5lb test batch. I mixed for 8min and the meat was extremely sticky so i thought i had the pe right. I know the meat mixer does a better job and im sure the juicer would have made a difference. Its a work in progress. It took me a lot of years to perfect my venison trail bologna. I will eventually get it. Hopefully before i run out of meat! Really wishing Ohio had moose! Thanks for the reply