Fred Jensen nothing wrong with that! I love beans and rice. My dad developed a taste for it when he was in the Marine Corps so it was a staple for us growing up. We always ate our chili on top of white rice as well. I’ve been told that’s weird 🙂, but it’s a winning combination in my mind

glen refresh your screen…that worked for me

I was trying to check out using a gift card I won on a livestream recently, but it says the card doesn’t exist… I triple checked the code and had my husband check it too. I’m entering the right number, so I think I’m doing something else wrong, any thoughts? Jonathon

cdherman I have had similar problems with whole pellets in spiral.

Mine was like this:
b7f0d82c-69b2-45ac-9499-c865b5db3a9f-image.png

So I got one of these so it had gaps between the channels and had trouble keeping the whole pellets lit:
db5a354d-f3a3-4c4e-83c2-d03317bd1352-image.png

Maybe I should be using sawdust like you, but in the one with gaps instead.

processhead Haven’t been on that one yet. Looks and sounds like 2 good days.

Shoprat53 would you be willing to share your chicken jalapeño summer sausage recipe? I want to venture into making chicken summer sausage. Have you had any issues with your cold smoke process? What size casing are you using? Thanks!

Jonathon thanks for the info, going to make Walton’s hot links again with some changes from the tips trying to reduce tough hog casings. Going to use Walton’s smoke time and temp listed for smoke sausage smoking. A couple of questions

Ridley Acres It worked for me on some pellets I had stored for a few months
I wouldn’t put them in with anything else that had liquid content, they could possibly retain or absorb more water.
The dehydrator works too, not as fast and you have to sift the dust off of the pellets going in but you can dry a greater quantity

lkrfletcher Bob Stehlik and any other @Colorado user may be interested in this:

86ae8350-a56c-4a29-ae59-cf81fccfbeb5-image.png

https://www.grafeauction.com/event/black-forest-bison

Jonathon Thanks for confirming that. I suspected that it might be an old image but wanted to verify with the someone who knew for sure.

Thanks ya,ll
got her percolating right now empty, amazing whats happened thus far, with two probes, 1 in the center of the chamber an one next to the smokers built in probe It is within 3 degrees now, with the water pan plumb full, it took an hour or so the stabilize, I have nver had those two spots that close in temp… seems to be improving…

Tex_77 That’s what I ended up doing when we got about half thru the links. The problem I have is that I am not usually able to get started on projects like this until after we clean up from dinner. I grid everything one evening, stuffed links the next night, then patties then next. It didn’t seem like they were firm enough by the time we got cleaned up each night, so we held overnight in the freezer and that was first operation the following day once I got home from work.

I was mixing in 10-12lb batches by hand, and that really slowed me down. Next year I’ll have me a meat mixer, and hopefully a space that I can leave everything setup while we are in processing mode.

Jonathon very valid point.

chippewa Thanks, if you have done this that’ll answer my question.

Jonathon Did you ever hear back with more information on this topic?

Ridley Acres Lol, yes. That one was easy, I just put that on the monthly though, I didn’t feel like it needed it for the wheel of destiny (the new non-official name) because this is just something we are trying to do as a fun little value add.

Dave in AZ Spot-on, chap, as always!

Surg did you use hot brine or is it a cold and slow brine. Did you add any dill?

bocephus At least you found the wheel…

GWG8541 I just hope ours turns out half good. It has been a real challenge with the sudden ultra high temps down here & ultra ultra high humidity, but we are trying to hold our own with it. We have the fermenter in the bathtub full of cold water, adding ice every now & then to keep the temps in check. I hope it turns out better than bathtub beer though. We will follow Paul’s advice & let it mellow out a bit, but it will be a challenging wait, knowing all we have been through to try & pull it off. It was the warmest lager type beer I could come up with & really wanted to do one before it got too warm, not knowing this was going to hit. We have been in short sleeves out in the field & shorts when we get home, & still sweating up a storm. So much for that Gumbo I made right before this hit. I guess it will be like the peppers in Mexico, they actually help cool you down.