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Well its not really an o-ring . I tried to remove it today so that I could get an idea of the size , and they dont remove. It appears that it is(was) a rubber o-ring adhered to a brass sleeve . The ring came out in pieces and the sleeve I could not get out. Well atleast it restores my faith in...

Yes I have , they are the ones who said I just need to replace the entire valve . That kind of threw up a red flag.

Not sure just where here to ask but I have a valve on my propane tank that has a worn o-ring. No one around here know where to pick one up and they tell me I need to buy a new valve instead. Does anyone know a source for these o-rings? Its on an OPD valve if that makes a difference. Thank you.

What internal temps do you guys shoot for on butts , brisket and turkeys?

Kevin , you are a wealth of information , thank you.

Is that the reason then , for the rapid cool down to below 100 degree's to get it out of the dangerous temp range?

I am giving this a try , the loins are in the cure right now. My question is how do you know if they are safe to eat? I cant remember the name of the bacteria , but I have read that in the temp range you smoke this , and other sauages also , you make an ideal breeding ground for them. Is there a...

I see that the hog casings are listed as edible ( along with others) but being the sausage noob , I am still not 100% sure. Do you eat them all the time , only on certain sausages , or mostly remove them? Thanks for not laughing out loud!!

Thanks guys!!

Kevin , how do you determine if binder is needed at all ( just look at the post count , it will explain all the "obvious" questions) I would hate to start a recipe and once into the middle of it find I need something I dont have.Thanks

J , you can find "special binder " at www.butcher-packer.com

Is there much of a difference between the soy protien , low fat dry milk and the " special binder " . From what I have read , none of them are supposed to leave a taste . Does any of the three do a much better or much worse job?

Thanks for the input guys , I appreciate it . Where is a good place to get the sausage casings?

I am looking at making my own sausages. I was hoping to get some input on sausage stuffers. I have seen them from northern tool for around 35 and seen more on ebay for 90. I am thinking that for just starting out a manual stuffer would be fine , but I dont want to get one that will fall apart on...