RON PARRISH Congratulations Ron on the hunt! I have never chased turkeys. I’ve been given a breast once to cook/smoke once and I think I failed.

johnsbrewhouse man that looks great 👍 congrats

processhead Thanks, Paul! I’m right now smoking some 50/50 Pork/Beef Hot Dogs!

Retired IT professional for 42 years

HerbcoFood looks like a great party 🥳. Enjoy

Built mine in a 40’HC shipping container. Wish I was mobile! That looks like it’s going to end up being a nice build!!! I’ll watch to see if you post a final update!

Deepwoodsbutcher Not a problem, 4 or 5 chickens at a time, killed, plucked, cleaned and cut up before noon
One for that night and the rest in the freezer

processhead It sure helps me… a beginner!

GWG8541 yeah my Griswold is a 12.

For all the shooters out there, MidwayUSA is running a big optics sale that includes red dots. You can see it here: https://www.midwayusa.com/optics/br?cid=657&Discounts+and+Deals=Sale&Discounts+and+Deals=Clearance .

bocephus no changes that I know of

Tex_77 Thanks, I had no idea. I never did receive the alert, but our e-mail has been a disaster for the past month or so when they cancelled out Centurytel & went to Bright. It has been a total nightmare & doesn’t look like anything will be done about it. We have been getting important e-mails a day or two after they were sent, not getting important messages at all from known associates, you name it. No problem though on the Live Stream as today pretty well made up for any possibilities. Can’t wait to get to Kansas now, but missed a ride on those twisters that came through last night.

Surg I think it looks like it was well worth the money.

processhead awesome build. Flagged so I can find later.

HerbcoFood when I ordered a Tshirt I ordered the 3X because they were out of the 2X at the time. It is a bit big on me like a 3X would be. So I would say they are true to size. I’m sure the 2X would fit me like it should. Hope that helps.

bocephus the only problem is I have two many other seasonings I need to get used up, but it will def. be bought again sometime in the future.

zbigjeff Congratulations Jeff, job well done & looking forward to many more.

processhead I’ve always said that camo is the best color

Ok that’s what I was wanting to know so a 3 inch collagen would be fine. It seems it would be a little thicker than the middles.

cdavis Thanks Charlie.

I just watched BBQ USA and I thought it was a pretty good show. I know what they use for rubs and sauces are what makes them money, and cook times very, but I like a bit more how too, and not just entertainment. A closer look at the smokers they use would be kinda nice too. With all that said, Sarah and I enjoyed the show and will watch it again. Congrats to Midwest_kc and look forward to more posts on meatgistics from them.

Jonathon
“Why Watson, I think you got sumtin’ there!”
Excellent thought, quite receptive and I’ll agree with you on this thought.

processhead thx Paul! Now just keep on me until I fire my brewing rig up again!

Kurt Ratzlaff can’t wait for the gear report. The BWCA is definitely a place where you have to roll with the punches. Hardly anything goes as planned. The campsite you really want is usually taken. Storms come out of nowhere. Gear breaks when you need it most. That is probably why I love it there. There will be rain, there will be bugs, and there will be fun!!!

DO NOT get the Vac-Vida VS301! I bought one through Amazon in January 2020 because supposedly the company would stand behind their product. That’s a lie! Mine started giving me trouble in Dec. 2020. It would go through the vacuum cycle, try to seal, then repeat the vacuum cycle. I couldn’t get it to stop other than turning the machine off. After turning it off, the vacuum would eventually leak down enough so that I could open the machine > This usually took about 12 hours. I tried contacting the company but my phone calls and e-mails went unanswered. I finally bought another one from Ultra-Source. They are pricy, but I believe well worth the extra money especially if you want to package something delicate as they have the gas capabilities.

mrobisr congrats to you sir 👍. Well deserved.

cdavis Thanks! The Meatgistics community input helped finalize the names.

HerbcoFood It would be if I could my hands on some. Will have to talk to my local butcher bud. Sous vide, rested tight in plastic, sliced thin. It would be some of the best roast beast one could have. Or, eat it like and steak with a quick sear. OK, I just ate and my taste buds are flying around.

Austin Cogratulations on making it through a long week and honoring your bet.

bocephus Great for hanging S Sausage, whole slabs of bacon ext, disadvantage is vertical temp variance advantage is horizontal shelf spaces!!

I would swear that I have seen humidity or something, maybe barometric pressure have an effect on propane in the past too, but I have never been able to consistently put my finger on it & narrow it down to a science so still not sure. Who knows, outside of a lab & very controlled & monitored conditions, it is hard to say sometimes.

I know I’m late to this thread; but a lot of great information in this one. Thanks.

Denny O At least you figured it all out, I stay confused these days.

calldoctoday Sounds like the notifications received when someone ships by Fedex when I still receive your shipment is arriving tomorrow when I’ve had it for 2 days.

Jonathon Tried again today and code is still not working for me, I see that other people are also having problems with the code, any up dates?

Jonathon that us still a good amount of jerky. I bet the bold is really good. That is what I’m going to use on my 10 lb batch from my wife’s buck.

Bob Stehlik - Thanks - I will be there tomorrow to take a look. Will probably get a couple and freeze, so I can look back at posts and research.

PapaSop thanks for the info. I will have to swing by Harbor Freight tomorrow.

Anyone replacing the auger stud with the new replacement stud be aware the old stud is held in with Red Loctite as well as the threads. You need to apply just a bit of heat to the old stud to help ease it out. It will come loose without the heat, but you will need to put the drive end in a vise with soft jaws on the drive shaft in order to break it loose. Heat make the job much easier, doesn’t take much. You should re-apply Loctite to the threads when you install the new stud. This will insure both a seal and that the stud will stay attached. Just a bit of advice since I just replace mine with the replacement Walton’s sent me to repair my wear problem. Thanks for the great customer service Jonathan and Austin!

badexpresso I use straight rice bran in a 4in. pvc gravity feeder. They love it. I have also just poured a pile on the ground. When it’s gone they will even eat the dirt it was sitting on.

lkrfletcher I know this was last year and all but, OK, I’m late to the table! 😆
Some of your bacon looks like it was halved after smoking and then sliced and others appear to have been halved then smoked and then sliced?

Steven, gets no better than that… Cheers

Jonathon said in Meatgistics "Meet Up":

Oxidation of fats was on the syllabus so I am assuming they are going to cover the entirety of the topic

Well don’t keep us in suspense…fill us in on the latest and greatest info and techniques to prevent oxidation of fat (rancidity) in our meat products.

If I remember correctly you were sitting at a table with a meat grinder and that pyramid of snack sticks. Just move the grinder to the other side and use that as one side of the snack sticks to support them. than while your talking use your left arm against the other side of the snack sticks. VOLA hidden support but out in the open. lol

processhead It would look good on a shelf in a processing room.

why cant i add all the groups im in? my setup page only shows the 4 listed but there are at least 2 more im in and they have all??perplexed

RafterW Whoop, Whoop!!

Grimpuppy. Looks like your sausage insert worked great. Good looking breakfast too 😋. Congrats 👍

Deepwoodsbutcher Had an extensive discussion with 2 women butchers in Cleveland,OH who own Saucisson. They broke it down like this. “Think that a pig is standing like you on their back legs. The “butt cut” comes from your shoulders/shoulder blades. Period. Also, with very minor differences, the anatomy of a pig and human are the same.” Yep, they broke it down easily.

Denny O no sir, I just stuff and seal. It doesn’t last long enough to worry about. If I were going to do a smaller batch without hot processing, I would consider trying it.

I hope my son will feel the same way when I am gone.

GWG8541 Thanks young man!

PapaSop That’s where Seaboard is headquartered. The pork most likely came from Guymon, Oklahoma.

Idaho Smokey Wish I had something like that around here but my wife is probably happy that they don’t.

dawg And that is what is going to kill some slowly overtime, others it won’t affect. We are doing as much as we can to get away from processed foods of any kind. All that really is standing in our way, sauces, and we love our sauces!

Jamieson22 very nice . Congrats 👍

That’s a good question. I think this was for fresh sausage and not one coming from the smoker.

cfkarch It seems as if most of the time it ends up ok but to be safe smoking same day is the best. But, hey, life gets in the way sometimes!

JoeB is your 1st edition dust cover white or mustard color?

The Rubicon started the craze to personalize and name your jeep. Over the years I’ve seen all sorts. I kindof think it’s silly to decal name your vehicle in a similar way that the factory did with the rubicon by decaling it where the “rubicon” would be. Well I got in on it in an ironic way, and to each their own m. If you feel like naming your jeep “punisher” well I guess that is your business. My Jeep is bone stock other than a front bumper and is the “sport” trim so I had some made up for the upcoming Jeep Night at Steerman Field.

5BE00F61-C0A8-4131-AC6F-62213ED012AF.jpeg

calldoctoday you’re welcome.

Jonathon Any updates on the new #22 plates and knives as stated in the above tease? I am looking for a 6mm/.250 plate.

bocephus they sure are.

cdavis thanks! It was definitely a highlight in my life.

love the new look and easier to get places

Here is my method. https://www.youtube.com/watch?v=Xs-sD7wFyI0&t=1s

twilliams
Have used wild hogs many times to make brats. Far as i’m concerned would rather use that than regular pork. Just have to get a Boston Butt to cut up and add for fat. My favorite is the Blue Ribbon Bratwurst and add high temp cheddar and jalapeno flakes. Use the tubed casing to stuff them. Always turn out awesome.

Jonathon it was like I just got turned off. No notifications, emails, nada… Later in the day my email got crazy populated in very short time. Thanks for the follow up, sounds like there maybe some possible operator error going on, maybe something more serious😵

MCURRAN Oh man my mouth is watering, that looks great.

@bmartin1000 said in Pickled Sausage:

mrobisr - How many times have I heard “I’ll try that as soon as you try that and wake up alive the next day”.

You are so right, the first time I pressured canned dry beans, meaning they cooked and pressure canned in the same step, I tried some a couple weeks later and told the wife if I start stroking be sure to tell the paramedics that it is not a stoke, but botulism. Well they were wonderful and it eliminated a step in my process.

lkrfletcher Nice touch on the decals.

Jonathon with this post my count down, would be at…0😁
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Tex_77 nice marbling on those.

I have been using newspaper for years, but I would just about bet dollars to doughnuts, Double to nothing, that I have snuck some oil (not auto) or bacon grease in there a time or two maybe thinking I could ramp up everyone’s appetite or something. No Problems.

cdavis thank you

Jamieson22 they are definitely one of those perfect snacks. The kids will probably come around to the smoked ones as they get older. Its one of those snacks that have been around a heck of a long time.

Jamieson22 nice. They looks great.

Surg - WTG Surg

cdavis Ya just can’t stop em`!👍

Surg Definitely your lucky day. Great deal!

kyle What about drinking! We can’t all live parched.

Update on this T-Shirt https://meatgistics.waltons.com/topic/5333/pre-order-preamble

Tex_77 thats great news! I’m about out of there sauce!

Jamieson22 ohhh those look really nice.

Revisting this thread. I noticed that I was not on the map either. Tried updating my profile and it still wouldn’t show up. Found out the map will not accept NE and a valid state. When I entered “Nebraska” my location showed up on the map. If anyone else is still having trouble, you might want to spell out your state name. Worked for me.

Deepwoodsbutcher congrats. Bring on the buck board.

cdavis thanks and your welcome!

processhead Gator one Cheyenne zero, doesn’t sound like he was all there, getting in with a gator as big as that.

bocephus yeah…that is where I’m at too. When I was bulking up to play college football I could eat a ton of food and in 4 years was finally able to get to 270 lbs! My last year playing was 1996.

Now I hover at 250-265lbs just depending on what food I spend too much time looking at!

djohnsonfire said in Cooking stall in my smoker HELP:

Dr_Pain said in Cooking stall in my smoker HELP:

@dennyo said in Cooking stall in my smoker HELP:

Dr_Pain said in Cooking stall in my smoker HELP:

@dennyo said in Cooking stall in my smoker HELP:

Dr_Pain said in Cooking stall in my smoker HELP:

Sheesh! I need to get back to cooking so I can compete with you guys. That is some good looking product

Doc, you just take care of you first! Take your meds now so you can make your meals later!!

Getting better everyday. I made a dish last night (from my childhood) that I will share soon. It is a simple all in one and cooked in the microwave. Simple enough and TASTY!!!

Ohh, Very glad to hear! Push yourself mindfully a little and keep it slow and steady.

Mindfully is the word of the day!!! Thanks DennyO

I saw this post in the unread feed, and I thought Dr_Pain was back…guess not yet. Hopefully you are doing well Claude, wherever you are!