Jonathon said in Spring Archery Turkey Hunt:

Nicely done, do you do anything with NWTF?

Thanks.
No, I haven’t really done anything with them.

butch Yeah, you gotta post pics or at least how you think they came out!

Randyman Never more of a true statement has been made. I right with you! Just remember that it is easier to ask for forgiveness than permission…

BTW, just joking, I wouldn’t do that to my wife, she likes eating what I serve so all is okay…

Bob Stehlik I am up in those areas spring through fall, there are some nice motorcycle roads to roll on. My wife is from the Antigo area so we do a bit of riding through central Wisconsin too. Rollmops are one of those things you either love or hate, herring and pickles are meant to be together. Our last major ride for the year is usually in the Tomahawk area. Now that my brothers took up riding again I will push into mid- October.

twilliams that’d work great

snack.jpg

Recently made a bunch of the Haberano/lime snack sticks. My family and I found them (to limey ) for our taste. Was about to chunk them but thought someone else should try them. My friends all loved them. What the heck,so goes. Just shows all taste buds are different. So I’ve been handing them out no need to discard. I thought the lime to was way to strong and the only redeeming quality was the nice kick of the heat at the end.

Oooooh! This has my attention!

Use MS Paint and resize by “pixels” make it 1000x800 and it will load.

YooperDog, I am sad to see ice fishing come to an end. Hard water is my absolute favorite way to fish and I didn’t get out as much this winter as I wanted to. Oh well, bring on Spring!

twilliams nice looking buck.

Walkeg Jonathan used a double negative. What he meant to say was “it was good” when adding crispy bacon to the mix. Also, we agree that adding raw bacon to a mix is NOT good because it makes it soggy. In addition, I sometimes add “pork belly” to a mix for fat content only if I’m using a lean meat product. That’s not the same as adding raw bacon. It’s just uncured fat content.

mdseaside said in Champion juicer:

What a great idea. I have one sitting on a shelve and wonder why. Makes great juice and peanut butter. Never thought of using it for meat. Have tried to make hot dogs but could never get the meat emulsion right. Looks like problem solved. Thanks for the post. Go team Orange.

These things make juice? Never tried that…

GWG8541 They look great. That’s a lot of sausage!!!

Harkness I’m not sure I would trust the safety of wild hog biltong. The wild hogs may have more parasites than domestic hogs or beef. That is why I freeze it to -10 for at least 2 months before still cooking it to at least 165 degrees before consuming it.

John Belvedere I quite literally cannot WAIT for you to listen to our podcast that will be out next Monday. Many, many good laughs should be had on something that happened that ties to this post! The lack of product loss is shocking, thats as good as I do with what I assume is better equipment, so well done there for sure. I am thinking your 60 minute tumble the next day helped with that. Also, really nice and thorough write-up of your process. This deserves a tip of the hat!

rtphilli Man, that’s a work of art… 😎

Jonathon I replaced my kitchen cabinets with 2 Husky tool benches with wood tops. I wanted a modular kitchen that I can easily move the pieces to clean under/behind. My goal is a commercial quality kitchen.

smokinbubba if I were going to do a large amt. I would course grind and package in amts. that I normally use

That’s a great buck, nice job!

Hunter-Steve That’s great to know, I have terrible time trying to find it anywhere by me but we have a couple of H marts so i’m going to check it out once this snow storm is over.

JoeB Midwest_kc Correct about the aluminum reacting. Any acidic food will react with the aluminum and form aluminum oxide, which does impact the flavor of food, even at small levels. It has also been linked to Alzheimer’s. In Alzheimer’s patients, it has been discovered that they have an excessively high presence of aluminum. That’s enough for me to stay away, I have enough problems as it is LOL.

When I wrap a tray or pan with aluminum, I always put a layer of plastic wrap over the food first. Restaurant grade plastic wraps are fine with aluminum over it even in the oven up to 400’F.

akdave dyna glo signature

smithbryan84 Yes, the cure is supposed to come along side with the cure. I will be in touch outside of this to get some more information.

The Feedlot feedlot I love those big casings, they are so simple to use but make such a good product.

Looks great

Tex_77 That brisket is looking good sir

bubba_mcnabb Yup, time is the one thing we can’t change! Nice magnetic knife rack and commercial sink you got there!

What did you make?

Looks great, tell me more. Have you ever tried to make bread and butter pickles with them?

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keend0
We all know how to cook.

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Mcjagger We’ve tried with the Umai guys a few times and never get anywhere. Glad it worked out for ya!

I like venison liver, probably more than calf liver, but I did not have any and used chicken livers. Typically the Cajuns would use pork liver, which has a little stronger iron flavor but it can be difficult to find sometimes. You could try some ethnic food markets if you wanted pork and you live near any. Make sure you taste and over season before stuffing as the rice will absorb a lot of flavor and make it a bit bland once everything melds. Good luck, and post some pics!

Jonathon said in Cured Smoked Pheasant:

processhead Nice job! She fetched so she wins that argument!

Right you are, Jonathon. She covers my a$$ most of the time and is a great companion to boot.

@zuper check out the Pepperoni Unit and make pepperoni sticks. We did this with goose and it was incredible, we also used 26mm cellulose casings for a skinless product and we just did this again with pheasant, both times it was killer. For an actual snack stick seasoning go with Willies and add high-temp cheddar cheese

We just breast out the birds. Stand on their wings and grab legs, slow steady pull straight up and leaves you with breast and legs. We just snip off legs and scrap.

Great looking spread. Time well spent.

Sylvester ya no problem! You can always toss some cheese in with your cold smoke too… just saying 🙂

@Aaron-B man that looks great and thanks for the spread sheet.

fisherman43

Stainless Steel Dumpling Ravioli Maker Press, AUAM 2 Pack Pierogi Mold - Wonton Mould, Easy-tool for Dumpling Wrapper Dough Stamp Cutter Pastry Pie Making (Small 3 inch,Large 3.75 inch)

I don’t recommend the dough cutter they sel as a kit, it’s exactly the size of the molds and you need to roll each round out to allow for the depression in the mold.
I use the big one for potatoe and cheese and the small one for dersert pierogies.

Chef I use their lump in my Primo as well.

Scooby1 said in Jalapeño Summer Sausage:

Would it be safe to say when putting multiple sausages in a sous vide cooker that when the one with the thermometer hits desired temp that the rest should be at desired temp also? It seems like the sous vide cooks evenly through… Is there a disadvantage to the sous vide? It seems like i could cut my cooking time in half with the sous vide… Thanks again…

As long as whatever meat you have is surrounded and under the water you will be safe. The summer sausage log I put the probe in was placed dead center of the bunch. I have a mesh stainless plate that goes on the bottom so water flows under everything and I put stainless mesh plates on top to keep the meat from floating up. As far as cooking time remember that your internal temps of the meat can not go higher then what you set the sous vide controller at. So even if the outside sausage log hits the desired temp before the inner log when finished they will both be at the desired temp.

Sous vide cooking has many uses. I finished a homemade pastrami in my sous vide after curing it for 10 days and then smoking it for 4 hrs. I had it in my sous vide for 30 hrs. at 150.0A7D0D42-5F32-4DEB-8298-6DAC623B866E.jpeg 9EDFCF8B-8CD5-42C0-9DFA-D6DA93BCB28D.jpeg 0A911C5C-39E8-4B78-ACB7-34AACB0EE29A.jpeg DD434727-3231-4DF6-8C05-5B9CB377ABCF.jpeg 91763EC0-D156-413F-B167-03D16A808D05.jpeg 27B2B9F9-A4A5-4A7B-A55F-DEB3B050712F.jpeg

You can make great steaks or roasts. I recently did a eye round in my sous vide. Meat was held at 130 for 24 hrs. and then seared in my Big Green Egg. The eye round was fork tender.64505643-3AC5-4321-8818-8FFF197EAB96.jpeg 1506CED1-A598-4527-8FC9-C2D4DC670B4F.jpeg DF83C6D0-3BAA-4C04-9E2F-913207ABD768.jpeg

gus4416 ordered it from the sausage maker. it was the size they sell for their hundred pound smoker. I have been real happy with it you can find them on the net at the sausage maker. Com

Put an electric stove murder in the bottom

Looks great, You certainly got the max use from your smoker!

Looks great

msalmon man that looks great. Congrats

Thank you. I was actually a bit short on fatback so I chucked in some bacon, maybe that was part of it.

We Hunt 4P, was a good season.

Darkfish89 looks awesome!

are you sending xmas gifts out LOL

AdamCA that is great. Congrats to you both.

Yeah. My mouth is actually watering looking at that picture.

Successful weekend from the sound of it. Kinda liking the stainless table. Bucket list thing.

That’s a sweet set up, was thinking of doing the same type of thing. Do you have any pictures of the relay setup you have? I have easy access to electromechanical relays instead of SSR’s and am curious as to whether one of those would work just as well. My smoker runs off natural gas but I could tie the relay into the thermostat terminals on the gas valve and should achieve the same goal.

spangler2k3 deanlorensen I do literally everything 50/50 boneless pork butt from Restaurant Depot or Costco to venison, literally everything…sticks, brats, breakfast, all of it! I do use 1oz of carrot fiber to 20# in sticks. I don’t have pork fat readily available but lucky enough to have some big box retail relatively close. I’ve never had an issue with the 50/50. Now I will say i only grind once on the small plate the #22 butcher series has no issue with it and I grind both pork and venison on the same plate. I live in a very simple world…I’ve stopped over-complicating everything and it makes for a much easier and fun process that ANYONE can help do.

Paul Voth Looking very nice!

Joe Hell Well we have to get you to a physical therapist so you can go into the medical journals as the first case of “Sausage Elbowitis”

erich52 looks great

Looks great mr! That’s a good weekend there.

Anaheim/Hatch and Jalapeno Peppers both come in mild, medium, and hot varieties. The Hybrid Jalapenos are really harsh and hot so watch out for those. Truly scorching and this from someone who eats Habenero’s!

YooperDog that’s what I was talking about mouth feel, but you stated it perfectly.

Jonathon I understand. I was messing with you. Yes, I have some stories to tell regarding Jalapolenos as I got older.

Understood and I accept that. Its just not possible at this point for me to order in those quantities and forces me to go elsewhere to purchase when I would rather purchase from you guys.

Same applies to the seasonings. It would be great to be able to purchase sample packs for maybe one pound of meat. Not so much for the additives as they are not really unique to a flavor, but, seasonings are a different story. It just sucks paying $20 bucks for a seasoning only to find out you don’t care for the taste. I guess I am just cheap! 🙂

Again, I understand the dilemma you guys have when deciding what to stock.

YooperDog Sorry, I stink at creating this, I did not make it open to anyone, I have now

jim arner 10D95564-91EE-40E1-9591-17F68AAF6637.jpeg
I followed there schedule to a T because it was my first time and nailed it!

Mcjagger Those really look great. You did a heck of a good job, at least from the looks, for your first try!

Jonathon Oh, no! That’s a great “learning experience” in and of itself!

Holden Nyhus Lol yeah that could be hard, just be patient and try not to break anything. I believe the biggest issues with those is often the grease that goes into the main body, it has a tendency to harden up when it is not in use very often and from the looks of that one I am guessing it has been a while since it saw regular use?

Very nice!! Can’t wait to see the different meats you make with it.

Jmac3388 You are a patient person! end results look well worth it.

YooperDog I got a few boards that should span it. Im thinking it the most useful for stuffing. I can just roll it out on the table with the stuffer clamped down. My belt grinder is a bit wide for the inset legs, but hopefully I get to play with it all soon.

Chef My brother says that they make crispy tid bits to snack on. My mom uses a pressure cooker to make her stock and it works well.

2 hours at 110F (dehydrator)
2 hours at 130F (smoke)
About to go back in the dehydrator for another 8 hours.
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aaronf This might not be what you were looking for but just in case you are wanting to use a premixed cure check this out https://meatgistics.waltonsinc.com/category/45/cured-whole-muscle-meats

jsaaz23 Thighs are so much better than breast in my mind. Especially if you aren’t adding any pork fat. Great choice of seasoning to protein!

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looks good

zbigjeff You are so correct

deweymeats Great seasoning, love that stuff. Some seasonings like Hab Mango Brat are awesome but you wouldn’t want ot eat a bunch at a time, Philly is a great brat to eat lots of!

sidpost I am assuming it was too big. You can either email it to me (click on my name and it will display email) or reduce the size and repost.

Little Baby Teddy That looks awesome! How did it come out? Got any finished product pics? That sound similar to the sweet little old asian neighbor of mines recipe. If she’s making it I love walking by her house, just an all around awesome smell!

I just made some tenderized pork steaks from 1/2 of a 10 LB pork loin. Pork steaks will be breaded and fried later. I used Waltons hand crank jerky and meat tenderizer unit to tenderize the pork steaks. Love this machine. Then with the other half of the pork loin, I made maple breakfast sausage. The seasoning I used was High Mountain from Bass Pro. First time using this seasoning and I tell you it is some good eats.

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RON PARRISH Sorry !just saw the links! thanks again!!

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Dont worry Walton’s i still buy Excalibur through you folks as well…lol. Time to get some BBQ’N goin

The list was sent to you after my errors 🤪 Biro band saw model33, holbart 20 qt mixer, Torrey grinder model 22, Holbart auto slicer model 2912! If any one else needs a list with photos and price Email me and I’ll send it to you!

Jonathon I will get back to you if it doesn’t loosen up.

Jonathon I have the best neighbors, all meat heads that are also ranchers. Makes for a great combination.

Tex_77 There you go. Now you are talking. They can get a little difficult to find around here used, but every now & then you will see something pop up & you jut have to be ready. I am in no hurry & have much more time than money.

Thanks. Adding that to our list of things to try.

Jonathon They don’t have a scale but the head guide estimated a live weight of 350 lbs. I can tell you it was all 2 men and a college baseball player could do to get it in a pick-up!

Joe Hell I will have to give it a try

Now that I have Used the 11# Waltons Stuffer. ALL I CAN SAY IS SIMPLY THE BEST. AWESOME TOOL.