Meat Processing

1664 Topics 22407 Posts
  • This was too cool not to share

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  • Mexican Chorizo Question/Opinion

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  • Peameal Bacon

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  • EQ CURING

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  • What's your next Meat Project?

    12 Votes
    1928 Posts
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  • Meat making morning

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  • Venison summer sausage has no flavor!

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  • 0 Votes
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  • Bought 5 butts

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  • Rookie mistake with game birds

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  • Silly Question

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  • Jalapeño Bacon Cure

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  • Shipping Snack sticks ns summer Sausage

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  • What age do you let kids help butcher?

    2 Votes
    30 Posts
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  • Home meat processing shop

    3 Votes
    259 Posts
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  • First time making Snack Sticks.

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  • 0 Votes
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  • Slimy pressed ham

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  • Sausage making question.

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  • Seasoning question

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  • Too much Meat Binder will do what?

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  • Meat Processing Tools

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  • Snack stick failure questions

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  • 0 Votes
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  • Measured Cure wrong

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  • Restructured jerky

    13 Votes
    46 Posts
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  • Sausage casings

    1 Votes
    14 Posts
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  • Fresh hog casings, are they still good?

    1 Votes
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    373 Views
  • Beer Brats

    1 Votes
    47 Posts
    526 Views
  • New brat flavor....

    1 Votes
    16 Posts
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  • Sous vide question

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    19 Posts
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  • Casings

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  • 0 Votes
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  • Snack Stick - Meat Crumbling Issue

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  • Sweet Ginger Chili Snack Stick Seasoning

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    18 Posts
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  • 12 Votes
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  • Storing un-used encapsulated citric acid

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  • Walton’s Electric Stuffer Review

    7 Votes
    7 Posts
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  • CURE & SEASONING SAMPLERS

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    15 Posts
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  • Walton stuffer flusher eggs

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  • 2023 Pork belly prices

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  • Newbie Needs Help

    Unsolved
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  • How am I doing so far?

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  • 7 Votes
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  • How much Cheese?!

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  • 25lb batch of Hot Links with Swiss Cheese

    7 Votes
    37 Posts
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  • St Paddy's Day?

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    38 Posts
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  • Forgot encapsulated acid

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  • Burger Pattie’s

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  • Pork Belly Prices...

    1 Votes
    65 Posts
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  • Adding Hot Sauce to stuffed meats

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  • 0 Votes
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  • 19 Votes
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  • 14 Votes
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  • Hog Processing Project

    15 Votes
    148 Posts
    969 Views
  • Help, buffalo snack stick seasoning

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    22 Posts
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  • Brats

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  • How much meat are you cooking this weekend?

    14 Votes
    25 Posts
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  • Least favorite piece of equipment to clean

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    67 Posts
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  • To EQ or not EQ...

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  • Summer Sausage Varieties

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  • Cottons salami recipe

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  • Elk salami

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  • 2 Votes
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  • Burger patty maker

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  • Patty maker

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  • Tuna sausages fish sausages

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    26 Posts
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  • Why not regular cheese in brats?

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    27 Posts
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  • Non fat milk vs whole milk powder?

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  • 1st post/Sous Vide/Cellulose

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  • Ham out of pork butt

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  • 1 Votes
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  • No Citric Acid

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  • Lebanon bologna help

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  • Meat sticks with sous vide finish, in bags

    6 Votes
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  • Bacon/Ham Prepared Cures Salt Levels

  • How to load your snack sticks to MB40

    Solved
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    60 Posts
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  • Fresh jalapenos in H Summer Sausage

    7 Votes
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  • Canned Pineapple and Pork Rancid Smell

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  • 100% Beef Sausage? FAIL!

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  • 0 Votes
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  • 0 Votes
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  • Walton's Summer Sausage H

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  • Dry, course sausage

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  • Citric Acid

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  • Mixing holly and hot sausage season

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  • 50 mixer and double grinder head

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  • Fresh sausage problem

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  • Snack stick stuffing tube diameter?

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    31 Posts
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  • sodium phosphates?

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  • Vegetables in bratwurst

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  • Dried venison sausage

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    14 Posts
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  • Sous Vide Brisket

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  • Cabelas meat mixer

    1 Votes
    40 Posts
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  • Brats turning color

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    27 Posts
    226 Views
  • Beer sausage

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    11 Posts
    138 Views
  • Sous vide 2” pepperoni

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    16 Posts
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  • sand in the water pan ?

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  • This topic is deleted!

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