Tex_77 that is my plan in about ten days for 10-14 days of solitude. I have two daughter in-laws and neither know how to cook or were taught. But they won’t accept help w/o being offended. I guess that is why they invented antacids and the like. Ferris: Life moves pretty fast. If you don’t stop and look around once in a while, you could miss it.

Parksider The bourbon world is so weird lately. In Ohio, I can get all the Weller Reserve ($25) and Weller Antique 107($49) I want. People in other states are paying up to $200 a bottle for the same stuff. It’s a great pour. But, won’t spend that much on it because there’s enough of others to taste. I won a Weller 12 and Weller CYPD in local auctions. But, have many other types of bourbon to choose from to keep the taste buds very happy. When I won the two Wellers, was offered $250 for each and turned them down because I like to share “rare” one’s (aka: special) with other bourbon buds/lifetime friends in and out of the area. That means more than the dollars. Just have some fun my foody buds.

calldoctoday the butcher shop I use has them in the freezer section. I have seen them in Walmart, Hispanic and oriental groceries. Pretty inexpensive product, I don’t think that they will be going the way of brisket. LOL

Jonathon you are correct on both accounts.

raider2119 It does sound excellent! I was gonna complain about the lack of pics but I have been SOOO bad about taking pics when things are getting ready for the grill but then totally spacing and just eating it after that I am not in a position to say anything! I used the Salt & Vinegar Wing Shake on Ahi Tuna few nights ago and WOOO it was awesome!

Stats77 The ceramic is probably going to put you in the same place a pellet is. Have you thought about trying an electric element in your ceramic with a PID controller. Might sound hard, but its not. If I were going to go electric I’d get busy converting something I own. Alton brown has a good eats episode where he uses a simple hot plate and cardboard box to make an ellectric smoker. Add a pid controller to that and shazam you got something very capable. Vision Grills actually has a gas and electric conversion for some of their models, I have used a gas element in mine from agrisupply with great success.

Looking Good this week. I better keep my mouth shut!

Chef Well, My Goodness!

I have 2 30" Masterbuilt smokers, the 2nd one is yet to be used. Smoke has always been a problem. I converted to a Smoke Pistol smoke generator and wasted more cartridges trying to get them lit than one that I used. I obtained and installed a Smokin-It cold smoke generator smoke problem solved! I also have a Masterbuilt propane fired one, both temp control and smoke are problems. An inexpensive unit that is tall enough to hang 20" casing would be ideal. If I was not in my mid 80’s I would design and build one,

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

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!

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.

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.

Mcjagger my brother has used their products and is happy with the product and the product they produced. My brothers foray is with whole muscles not sausage though.

Jonathon If by sauce, you mean gravy, it was the drippings from the sous vide bag, flour and or corn starch, salt and pepper and probably some added water.

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

Thank you for the response I have never made it before I just tried that a year ago it is wonderful stuff IHave a 25 pound batch of Excalibur Boudin seasoning was wondering what all to put in it

Jonathon The one I received was not wrapped in plastic. The plastic bag was in the bottom of the box loose. The paddle was loose, unwrapped, and bouncing around inside during shipping. The one you show is in better shape than the one I have. Is the meat tank bead blasted or dement {I hope I spelled that right} coated? I am familiar with marine and industrial dement coating and don’t believe that is food safe. I wouldn’t want to end up growing an extra eye or ear in a couple of years. I would have to change my name to Triclops or something else. I will try washing the unit and see if I can get mine to look as good as yours, but I don’t think it will come out as nice as yours. The unit is what I’ve been looking for with the tilting tank and being able to hook up to my Weston #22 grinder motor I bought from ya’ll. I will let you know what I come up with after I wash it and hope to get all the oil and grease spots out of it. I have a 20 lb. mixer and didn’t look like this one out the box. I will let you know what I come up with. Thank You Jason

TomKat1962 I would assume just use more pork then and more pork fat, some brands of pork roll do contain bacon. Adds more fat, can’t taste the bacon on the recipe though

Thanks guys! Good info in this thread.

I have used a #12 for years and love it but wanted one with a bigger throat and just got a great deal on a #32 Weston Butcher series and was ecstatic About its performance. I think it cut my grinding time in 1/2 and the performance with an 1/8 plate was exceptional. I really wanted a 2hp #32. but the price was nearly double the one I got.

Parksider it was confirmed today that is an A-200 mixer. I’ve still got my eye on the D-300 I found.

Did another 10lbs of Chicago bratz. Also did 5lbs of italian at the same time. The shute for my grinder isnt made anymore so I’m gonna have to design something for myself and 3d print it.

Jonathon Nice. Let us know how it turns out! and thanks for the pic help:)

Parksider coming in hot!

Joe Hell said in Ice Cream: TexLaw I made a test batch the other day using Monk Fruit Sweetener instead of sugar and it turned out great. The drawback is that it is pretty expensive stuff. I made an “Irish Coffee” ice cream. Standard Coffee Ice Cream recipe with a touch of whiskey! Alcohol is also said to aid in a creamy texture. I’ve finally made it, ate half of it instantly. Thank you for that post. Chimney Sweep indeed.

I probably would too

Parksider I played around with the idea but in my mind the extra sugar in the mixture would make the injection difficult so I did not purse it any further, I might need to try it though! Also, I flipped https://www.youtube.com/watch?v=7CkUDYgyGVM live today and here is the meatgistics post. Joe Hell Free is usually the best price point!

hotkarl Incredible!

Jonathon I’ve seen that brand but I’ve never tried it. Perhaps this weekend!

I’m not sure how stove fans work exactly, but I think they require a substantial difference in temperature between the contact point and the ambient temperature. Meaning if you put it in a room that is a constant temperature above 120 it won’t spin. The spinning is the action of it dissipating heat which it wouldn’t be able to do at a constant ambient temperature.

BarbecueJim I’d also recommend you purchase a picker. It will help let the air gaps out of the casing. Poke it on the stuffing tube or down the casing but NOT right where it’s coming off the tube it will rip the casing.

blackjac That is correct but I wouldn’t recommend that technique. I may have just got lucky on that one!

Being an Arizona native all my life, I remember helping my dad hang venison jerky on wires strung out 7 ft up in our old storage shed in the early 70’s. Then he would lock the doors and leave it alone for about a month. Best dry jerky I ever had.

AdamCA Yup, grinder head in the freezer for a few hours first is always a good plan. We have an ice tray in our freezer that we use specifically for this to speed up the cooling, unfortunately sometimes ice cubes get stuck to it and then I have to freeze my hands trying to pull them off. The first time that happened I litteraly ran hot water over it to get rid of them…not the dumbest thing I’ve ever done but close.

Chef I was going to post that very same bit. A lot of that research came out of Cornell.

lkrfletcher That’s awesome, seems like it was a simple fix and one others could use in the future, I might try to do the same on our PK100 and see if it gets more accurate? Can’t wait to try the almonds, we’ll see at the livestream!

craigrice Use my fathers test. Make a small meatball. When you close your hand to a fist the sausage should ozz out between your fingers. If not add more water.

Joe1 I tested the probes with crushed ice slush and all three were right on. No offset required. I haven’t tested for hot spots but good idea. No fan - unfortunately, because the cabinet is built in to a structure, there’s not enough clearance for the motor.

My Prime Rib pictures from yesterday are in the “What did everyone cook today” thread.

BobbyMac Sometimes you can and sometimes you can’t support local businesses! In our opinion, it’s usually best to try but when there is a price disparity like that, you can’t ignore it!

Thank you all. That was only the 3rd batch I have done and it’s getting better than the last. Adding the cheese little more seasoning than called for and the flavor is booming. Don’t know how much it helps but I use beer instead of water also. My girl says it’s good so that’s plus because then she’s more inclined to me experimenting with different things and trying then. She’s only a little (a lot) picky. Lol Will be reading up and trying more new things when work allows me some time off.

craigrice I do appreciate a meaty pizza!!!

Jonathon Just what I thought. I’m sure margins are very different as well. I do not know the structure of Waltons, just you and Austin . For you two and any others involved to take such good care of us small guys, well all I can say is thank you. Obviously, there is a great investment helping the hobbyist and small guys. Frankly, My wife works in education outside the home. I live in a rural area. I so enjoy this site, it means so much more than just information. I have connected with so many people through Meatgistics - wonderful people. Your site I believe means so much more than just an educational source of information.

IVERYAN I’ve only ordered samples direct but that is for food service only as far as I know. I would think there are other puree or concentrates you could find at the store…that or make them yourself.

srg158 They look good! For brats and most sausage I don’t care if they are overcooked or anything, just as long as they are over 160 I am good!

You can use beef broth or beef consumme. I use consumme in jerky and marinating. Give an awesome flavor. I rarely use water at this point.

Joe Hell Wow those look great. Good Job!

Part tres??? So the “Beast” is a bit much to lug around. Needed a better solution. Picked up a rolling cart, added a riser and made it mobile. Much easier to move around. Easily move from storage room to kitchen or even outside. If it ever gets above zero that is.

Way to go, Joe Hell! I whipped myself into shape a while back after realizing I could still live well without digging myself an early grave. It does take work, and I still make my doctor roll his eyes a bit when I tell him about my diet and drinking, but things sure are a lot better. Cheers!

cdub, nice work brother. I can almost taste them. PapaSop, I read your post (with a beer of course). Now I’m drinking beer with a bag full of jerky on the back deck.

Are you using a kidney plate when you are stuffing? Might see if they make one for your grinder.

s.a.m Good point!

IndianaJohn Yeah patrick (video editor: many other functions) noticed this yesterday and fixed it!

PapaSop I think Tex_77 is right, bold needs to be dead serious and italics will be snarky sarcasm…maybe italics with capitals?

johnsbrewhouse gorgeous!

Joe Hell Yeah, we are super lucky to have such a nice booth. The nicest thing about that booth is actually the floor! It is foam that looks like wood and it saves all of our back and knees and feet a lot of pain. We have people who come into our booth just to give their feet a rest!

Jonathon I love it! I cannot recall the last time I said this, but I’m looking forward to Monday!

deplorablenc1 yes sir!!!

Made 18 lbs using the Walton’s Polish seasoning w/o msg and appropriate amount of the 4 additional spices from YooperDog. This time we smoked at 225 for 3 hours, then cold bath. Wonderful outcome.

Thanks to everyone for the conservative replies. Yes the heats and the product was a success, I used my cold smoke attachment for the smoke input. I believe the element was never on long enough to ignite the chips with the step smoke schedule in the hot ND day. Thanks again for the good input from everyone. Dewey

Jonathon That’s kinda what I had in mind too! I was taking a closer look at things last night and all I could see was $$$'s. I need to do this on the cheap!

Okay, so I tried this again with my miter saw and got a cleaner and straighter cut, it was also a cleaner cut, no little strands of PVC curling up around the edge. The bad news is that the PVC pipe only sits in there because of a knob on the side of the PVC, not that it sits there on its own. I should be trying this in the next few days.

Thanks. Will start small before going big

I concur

craigrice I agree with Joe on doing the cook cycle first. I would say run the fans with the convection function but since you are going to presumably have the meat sliced very thin and the oven set around 325-350 they shouldn’t need a drying stage. Joe Hell is a marketers dream, he has never seen the new “toy” he hasn’t wanted to play with right away! Also, joe I ended up liking the garlic & pepper with the sugar/glycerine a lot more than I would have thought. I did a batch with light bornw sugar and a batch with the glycerine and of the two I think I liked the glycerine more. I also did this on Venison so I knocked out a few tests at once!

Why is the pork loin submerged in liquid? And are those probes waterproof? I didn’t think probes could be completely submerged in liquid.

Parksider Looks awesome!

I got a brutal appetite looking at your photos, and I’m still at work, it hurts so much, I feel I won’t live up to dinner.

YooperDog I’ve done the River Walk, but it was back in my younger day. I do want to get down there soon though. May try and make it there this summer if we got to Kerrville.

raider2119 Sounds good, let us know how that goes, I’d hope they’d be receptive to that !

johnsbrewhouse Thanks for the info. Everlasting going forward.

Tex_77 You’re close enough to me, buy it for me! I’ll come get it.

Hatch green chili is amazing. Had it fresh and smoked some. I added sure gel and se to the smoked ones and mixed it in the mixer. I then cut up and added some diced pepper jack cheese, not high temp. They were like spicy chedderwurst. 5 lbs was gone in less than an hour with some of the guys from work. The fresh ones were equally good. Did 11 lbs with peppers and onions. Only a couple were left of those.

Departing Contestant Yes! I much preferred the stuff I browned in a pan. When it first hit the pan it went nearly translucent then produced a gorgeous golden color.

The emoji for team blue, just has to be something with tears on it. Orange is bright and sunny everyday.

I would love to make both Pepperoni and Landjaeger or even a German Knockwurst.

jason b I think the cheddarwurst brat seasoning would be a natural pairing too. I might try that one this weekend as well!

Nice buck, congratulations!

deplorablenc1 We just put some Pepperoni in today! I had to explain to my wife twice that a meatgistics user sent me Nyquil and Dayquil , she was very confused which is her natural state when I am trying to explain something from this insane community!

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.

blackbetty61 you da man! That looks really good! Congrats on your great batch! As a side note with that cheese in there the sodium erthorbate will help keep the color really nice around the cheese as well. Sometimes the meat around the cheese will discolor but erthorbate fixes that! Keep up the great satisfing work!

Chef Ditto & that applies to most everything.

pr0wlunwoof That is very cool! Your fingers will thank you!

Jonathon Have to agree with Tex_77

Thank you all for all the wonderful responses.

Tex_77 Go Goya!

Jonathon I’ll have to take your word for it on the [censored]. lol. I used some yesterday on a Tri-Tip and it turned out great! The lack of enthusiasm that Austin had when he introduced himself in the video was apparent. He sounded very sad to be Austin that day.