bocephus nice! I love shooting muzzleloaders. They are a lot of fun.
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bocephus nice! I love shooting muzzleloaders. They are a lot of fun.
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Everything worked out great. Thanks for the help.
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processhead I agree with you, just finished up helping a friend cut up and process an elk. We are both retired so there wasn’t a big rush, started last week and took a break over the weekend and finished the grinding today. On another note used the stuffer flushers for the first time and they worked well on cleaning out the stuffer tube.
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That is some good reading I think the prisoner one is a great idea but I don’t think the FDA can get the labeling changed on anything
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I use Non Fat Dry Milk in my venison sticks always, works great. Usage rate is 1 to 3% of meat weight. Supposedly there is a significant difference between normal grocery store NFDM and the sausage specific Hi Temp NFDM you can get at suppliers. However, I have used regular most always and been very pleased.
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dawg On the Brisket, it was a limit of one brisket so I went to two stores. No limit on the pork butt.
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processhead I like my burger very lean so I don’t mind 90/10 or less I never add fat to venison unless I want to make snack sticks or bologna
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Something else to think about if you have the capital for it and are on the wait list. Buddy has one and been great for him to hang and get to them later.
https://www.koolabuck.com/product/koola-buck-jr/ -
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calldoctoday This is the one I have and am really happy with the way it work. Simple and efficient. https://westonbrands.com/sous-vide
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K-State cracked the top 25.
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Yes, I was told to check this place out https://www.montana-seals.com/seal-repair I have not reached out to them yet but was told that this might be my best bet. Not sure if you have something similar in your location.
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dawg Right on!
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cdavis thanks Charley! He was pretty excited!
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dawg Dave in AZ I watched the video prior to the purchase and after I had issues stuffing to see if it was operator error. I am in no way throwing a wet blanket on this stuffer, I feel that there is something that is not quite right and I am not familiar enough with this machine. I will get with Jonathon and Austin and speak with them to get their input. I took the sticks out this afternoon and they turned out good. I had a small portion of them under stuffed in the rookie stage of the new stuffer learning curve.
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processhead Great to meet you as well. Thanks so much for the great jerky.
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John Belvedere Ill have to remember to order some if the heat is mild to just a step up one!
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