YooperDog I agree, no jar, no refill. LOL

Tex_77 Wow! I paid $495 for mine when they first came out. I love mine.

At the island of Meatgistica we will be one…until then, I will stick with blue

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!

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

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

Pellet smokers are all about the same I have a camp chef and I love it I do a lot of pulled pork and brisket and I have just started doing jerky and meat sticks have done bacon one time and love it no more store bought for this family

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.

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

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

mccullen said in Meat Mixer: Parksider Years ago we picked up a 20 qt Hobart mixer, it makes life easier, cost was $200 at a auction and all the toys came with it!! We use the dough hook to mix all our meat, it holds 25 pounds which for us is perfect for our batches!! The Holbart was made in the 60’s and we have had it 20 years with no problems

Buddy took his escape to the dealer and they bought it back for like $2000 some recall if I remember right

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

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.

Soon and here! I am slicing tomorrow, then I will tumbler and marinate overnight and then I will have it all done.

Jonathon Thanks for the update. I figured as much and hope things straighten out for everyone.

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!

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.

If you are going to use ground pork in this case, look for Regular (not lean or extra lean), which generally tops out at 30% fat content (in Canada); you may also find 50/50 labelled pork in some shops. Go with that if you find it, and calculate the amount you want for end product (I aim at 30% or so for most of mine). Good luck finding fatback or trimmings!

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.

Kainam Very high on my list of to do. I’ve been reading everything I can find on it and how we can guarantee a safe product when doing it at home. I could just use our eller dry curing chamber but there isn’t a lot of value to you guys when we do that.

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.

Yeah, I dont always foil. I do if I’m having company over and it looks like it wont be ready on time or I need to get past the plateau. I’m indifferent when it comes to bark. I can have it crunchy or not. What i do a lot is not foil until its done. Foil to cooler and open all my vents up to increase the temperature and throw some spatchcocked chickens on and pull the butt out of the cooler when teh chickens are done and serve pulled pork and pulled chicken.

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!

@Tex_. Yeah I am pretty bummed out. I just had a few questions for them but nothing. The users I found with cracks said no dishwasher. Rather the bottom of the drum is flat and the cracks started directly in the center. Pull a vacuum on a flat surface will always go to the least supported area. In this case the center. I really wanted to try this it sounds like a great idea.

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

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!

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?

Jonathon The parts holder and drawer come out to about 375g so its about $7.50 in material.

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

waltp If you used eca you go right to smoking, no holding. I’d say if you are hand mixing go with adding it to the water, better insurance of coverage,

TexLaw Thanks. I did about a month ago, but they couldn’t help me since I’m about 50 miles west of center Houston. They were going to get me connected with someone closer, but haven’t heard yet.

reillyranch It’s good to have you aboard! I’ve been a fan of B&B for some time and recently decided to stick with B&B exclusively for a brand (to the extent I can). I’ve even visited your plant, but that might have been as long as 10 or 15 years ago. I bet y’all look a little different, now!

JohninPa Ok, Just wanted to make sure. An overnight hold with ECA could cause the lack of snap with a mushy product.

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!

Chefbjorn man those look great. I don’t think you need any help in that department.

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.

Austin Thanks Austin

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.

We’ll see how brown does. I have two orders coming from Waltons. They are already going to be late date to holidays and Sundays. Brown doesn’t drive seven days a weeks longhaul like all the other services. It always takes longer than the four days it should to reach me from Wichita to Washington.

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.

Updated but only with weight. If you need something to base it off of it should be similar to the one directly below it.

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

@jroby3646 Those look like the same ones I got. At some point in the future ours will come with this option!

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.