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No Question Submit Date
1081 Is This The Blade i Need For a Hobart Model 4212 10/14/2011
1080 Is the Nova plastic casing good for simmering sausage in water? 10/6/2011
1077 Are the 21mm clear collagen casings made from beef or pork? Is it true that they have an undesirable taste? 5/26/2011
1073 i am about to use your smoked kielbassa seasoning and it calls for 3 lbs. of water. how much is three pounds converted to liquid oz. 3/15/2011
1072 How do you calibrate the thermometer? I have the Big Red heavy duty probe thermometer Thank you 3/11/2011
1071 Do you have a seasoning that is Like the #10 but contains less salt. Or how would i take the salt taste out of it. I love the flavor and spice but it has to much salt in it for my taste. Thanks i love most all of your rubs and BBQ products. I use the #10 for a Rib Rub and it is great but just too salty. 3/6/2011
1070 I want to order $140 worth of merchandise. Your shipping and handling is $24. Tax is $11. I think these prices are high. Can you work on them? 3/2/2011
1069 does this product have any grain flour in it other than soy? thanks for your time. Tony 2/21/2011
1067 CAN YOU COLD SMOKE FRESH COLLAGEN CASINGS? 2/17/2011
1062 how long would i smoke summer sausage an beef stickes at 140 degree to make sure they are done 1/5/2011
1060 How often does the manufacturer recommend that the big red digital thermometer be re-calibrated? Thank you, KaS 12/27/2010
1059 how many casings do u get with the kit the 2 1/2 x 20 and do they hold approx 3 pounds per casing 12/15/2010
1058 Are these packs of seasoning vacuum packed? How long will they last unopened? 12/13/2010
1056 I have the 1 lb bags the open in them is so small how do you get the burger in them 12/4/2010
1054 what is the battery that powers the thermometer? 11/27/2010
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