erich52 all I said was [censored]. C. R. A. P.

drbrown35801 I purged it as it was already deleted.

Tex_77 That’s unfortunate. I’ve given that company chance after chance (not too mentions hundreds upon hundreds of dollars) and they always seem to let me down.

Chef Mrs. Wages salsa mix (follow those directions) and added onions, jalapenos, and lime juice.

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!

Rob Lee Maybe there is a better way to start saying this, smoking for the first hour isn’t going to create any major problems or anything, it is just that we want to focus on drying the casing at this point so that smoke can adhere in the next stage and don’t want you wasting fuel. Also, smoke won’t adhere when the surface temp of you product is just starting out, but you arent hurting anything by starting with it.

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

Chef I think a Fireboard would work, go on Facebook and join the Fireboard group, there are probably people on there who use it on smokers of similar size. A lot of people are selling there first generation Fireboard’s at a good discount, to up grade to the second generation so there might be a deal to be made. Weather you go with a Fireboard or different controller and fan, the results should generally all be about the same I would think, you are basically just using a temp probe to turn a fan on and off to stoke the fire.

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

Huh maybe it was orange initially? It’s not now though!

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.

More like shaved Bresaola

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

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.

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

Parksider coming in hot!

YooperDog The mixer should be soon, we will find out this week when and the pen thermometer still thinking end of this month!

Well, James bond has been deleted from Meatgistics…not a sentence I ever thought I would have to type but life is strange!

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!

Joe Hell Thanks, Have seen some people state that with things like onions, and such you can’t freeze them. I’m wanting to make about 60 pounds of the green onion sausage and 60 pounds of the sweet onion sausage this week. Got a good deal on pork!

hotkarl Incredible!

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

Hope for you that it never does burn down, But I have a friend who had his wood smoke house catch fire and had a heck of a time saving his SMOKED chicken and getting the fire out.

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.

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.

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!!!

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!

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!

Just to toss in my two cents, I’ve been using Super Bind (carrot fiber and potato starch), and I like it quite a bit. I’ve not used straight carrot fiber, so I cannot compare the two. As much as folks rave about straight carrot fiber, though, I have a feeling that I would still be quite happy with it. I really need to try soaking my casings overnight. My last couple or few batches have had problems with the casing sticking on the horn.

Chef Not at 6:30 AM, it didn’t. I’m in Bellaire.

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.

s.a.m Good point!

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

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.

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!

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.

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!

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!

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.

Jonathon Wow. Thanks.

GalvanAP I’ve only used the oven method once. My dehydrator racks are just a hair larger than my largest sheet pan so I filled the rack with the jerky and then placed it in the oven until it reached 160. Then transfer the rack to the dehydrator until I reached the desired moisture content…or lack thereof. I’m not saying it’s the best way to do it but it seemed to work really well for me. I plan to try it again this weekend. Previously I would use my smoker for both the ‘cook’ and the drying but it took forever. I would probably start with the Walton’s video tutorial and go from there.

TexLaw the water pan would slow down the cook but it wouldn’t necessarily let the measured temperature. By having more moisture in the air the thermal processing will go faster as the evaporation energy coming off of the meat will be lessened.

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

Departing Contestant I’ll do it! We have excess tongue at the shop which I’m sure I would be gifted if I inquire.

I do over 200 lbs of smoked sausages and 100 lbs of smoked fish a year and have found that the five most important considerations in purchasing a smoker are #1 The temperature control range and stability, #2 The size of batches you want to do at a time determined by the physical size of the smoker, #3 The smoke Generator mechanism, I like using the A-Maze-N 12" and pellets, #4 The cost of fuel used to operate the smoker, I just converted mine over to Natural Gas, and last but not least how much money or time and energy you want to spend to get a good smoker Dave

Jonathon ah…looks like that might be out of my league for now. I don’t know if I’m actually having a problem with that or not. The masterbuilts seem to hold humidity quite well. It just seems to take twice as long as I’m used to when using the MB40 vs. my old 30. Outside temps have been quite cold of course but the smoker seems to stay a constant temp

Parksider Can you give us your home bologna recipe? And how much tender quick you use vs how much sure cure? Because it is everyone’s belief here that tender quick(tq) is simply sure cure with more salt and some sugar. So, that shouldn’t change your process unless you are adding a lot more of the tq than the sure cure and the lack of salt from the tq is effecting your bind.

twilliams THAT is a good looking burger man! I just used the bacon aioli to make myself an imitation bacon sandwich, stuff is delicious! Patties out of the left over meat is the way to go for sure.

raypete good to here. I’m in South Western Minnesota. My neighbor raises for Heart Brand as well.

I always trim the glands out (gray squishy stuff) like the previous guy said Eckkehard the German Butcher doesn’t! https://youtu.be/Zmh0ZEZvM0U Here’s is jowl trimming video! I prefer jowls to slab bacon personally!

craigrice I’ll check it out.

Here is a package I vacuum sealed but have not frozen. It really doesn’t have any and I think they look good. I guess I need to open one and keep it in the fridge over night and see what happens.

skibumben Man those look GOOD!

PS, It was DEEEEEELicious & everyone loved it. I am going to get some more!