• A
    Hi, Jonathan. This may be a dumb question but is there any reason I can’t use a marinade mix, like Cyclops Greek, as a sausage seasoning next time I make chicken/turkey sausage? Thanks in advance.
  • J
    Can’t beat that… I know nothing
  • J
    I guess i got lucky. Mine it is powered by their grinder, and it also comes with a handle, fits 3/4 hp and up (LEM). This is the tilt tub model. Gosh they got really expensive. I bought mine when LEM was jus starting. Wonder if you could retro fit. I have the parts book, would that help. I’ve talked to LEM many time over the years. Truth is they are just a purveyor of China imports. They always have a 25% off sale a day or two before Christmas. Joe
  • cdavis
    The Feedlot looks great
  • cdavis
    chrispbrown27 great story and welcome aboard. You’ll love this community. Lots and lots of knowledge here. Everyone is willing to help. I have learned so much here. Let me be the first to invite you to join team blue.
  • J
    AHHH now I understand. Never did snack sticks with casings. Have made plenty of jerky and 3/8inch draw without casing. Tooo old to deal with those small casing. Smoked and / dehydrated works for me
  • C
    I have been going back and forth on which cures to order for my hams (6 roughly 10 lb hams) and bacon. Store-bought-wise on bacon, I don’t care for really strong maple or sweet flavors. Just a good solid smoked flavor and what I would call a traditional bacon flavor. I was thinking about getting some of the dry bacon rub and maybe the blue ribbon maple, because I read that the maple is pretty subtle on it, just to try. But I am curious about first hand accounts on the two. Also, is the bacon taste booster really a necessary thing? For hams, we absolutely love ham. Every year for Christmas my mom buys us two Kretschmar hams and they never make it to the next December. Flavor wise, it depends on what we are using it for. For sandwiches, I like some sweetness. For breakfast, I prefer just a smoky ham. What do you recommend? Also, is the California ham spice worth it? Thank you for the help.
  • Y
    shoprat53 Walton’s has high temp cheese that you can add to your mix near the end before stuffing. It adds another level of flavor and visual appeal to the finished product. Many regular cheese’s have a lower melting point than the cooked point of the finished sausage leaving you a messy finished product. I haven’t tried smoking the high temp cheese, but that might be an option.
  • blackbetty61
    Looks great
  • The Feedlot
    Tex_77 That brisket is looking good sir
  • M
    And again, thank you. I did indeed do my measurements for 2 lbs. Will see how it turns out tomorrow! Thanks for everyone’s help!
  • johnsbrewhouse
    twilliams On the snack sticks I use 1.16 ozs. of water, and 6.8 grams of sure gel per pound of meat. The last batch I made was 3 kinds 5 lbs. of Sweet Maple Bacon, 2.5 lbs. of Willies and 2.5 lbs. of Pepper Stick. all with 80/20 ground beef. The protein extraction was excellent, supper sticky but pulled together like dough and flowed through the stuffer like butter. I mixed all mine by hand.
  • kyle
    Bhouin1086 I grew ghost peppers and Chile peppers, dried them and ground them up in the wifes coffee grinder( not recommended if your going to grind coffee again I found out later the hard way). Anyway, I add a table spoon to 25# of meat. i find it much easier to do it that way. It mixes in better and more even flavor
  • zbigjeff
    processhead Tex_77 Just brought a tear to the eye on the mac-n-cheese sustainable portion. I’m with him. But, all that food just looks outstanding. Ah, you guys are good for the soul.
  • twilliams
    Salty ice bathing is kind of a unique result. For snack sticks it helps the collagen casing tighten up and bind to the meat so it doesnt slip off while taking a bite. For the summer sausage it is kind of the opposite, the casing should remain tight to the meat but easily peels off and should leave the meat intact not pulling the meat with it
  • S
    Im told they will not match up. Wish they would!! Love their stuff
  • M
    smokinbubba I agree to a degree, I just limit myself more than I used to with smaller portions of those tasty treats
  • blackbetty61
    smokinbubba I’m with ya no fridge space or patience I always use a accelerator I’ve used both sodium Erythorbate and smoked meat stab. Don’t use ECA much
  • T
    . Jonathan I watched your rump roast video. I was wondering your thoughts on marinading and applying the rub then vac-ing and freezing for later use? Thx
  • S
    Well, I fired up the new dyna glo signature vertical offset today to season and see what max temp I could get out of it. Must say my attempt of 180deg was a failure. I want to do sausage only in this pit. It would only get up to 115degf. I used an electric element with a cast iron skillet on it. Hickory sawdust in pan with a lid. I’ve had success with this setup in the past using an insulated warming cabinet that is smaller and not tall enough to hang 24” sticks. If I go to pellets will I be able to reach my 180deg mark? Thinking about a tray or even a minion style maze tray. Or these only good for cold smoke or smoke generators? Sorry to b long winded. Don’t really want to use charcoal or chunk wood unless I have to. Been there done that. TIA Bubba

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