Hi i’m from Weiner , AR i’ve been ordering for about a year now . I was looking for something else to do with my duck and deer meat when I found y’alls sight. Snack sticks is what i decided now i’m got to start making jerky. Great site where you can get every thing but the meat
johnsbrewhouse Ran in to one in Kansas, after he was done checking all the licenses (I think there were about 10 hunters from 5 different states), he told us about some farmers who he thought would let us hunt their land. We had plenty of areas to hunt but I thought that was very nice of him.
calldoctoday yeah the bacon cure won’t make it taste like bacon. I’d definitely add some chopped and ground bacon if you want to add a bacon flavor to it. Could do that as a fresh or smoked brat still just fine.
zbigjeff you are correct, its in Kidron. It is awesome to visit, but evertime we go, we seem to buy something. My biggest problem in going to Amish Country is that my bathroom scale malfunctions everytime we go and says I’m 5 to 10 pounds heavier than I should be.
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.
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.
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.
Midwest_kc That could be fun. We’ll definitely do some sort of competition, sanctioned or non-sanctioned…I don’t know for sure yet exactly what, but KCBS would be cool and we’ll look into going that route!
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
dewayne5565 How much water did you add and what was your meat block (including fat %), did you add a binder and can you be more specific with your smoke schedules? Also, pics of the sausage sliced might help a little.
In addition to the above, how did you mix the ingredients? By hand or mechanically? Wondering if poor protein extraction might figure into the equation.
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.
cdavis NICE, 14 is a good amount to be down in this short amount of time and good job Chef looks like you and I are on the slow train but at least going the right direction but looks like we are all chasing lkrfletcher congrats man, you’re killing it!
kyleHerbcoFood You’re very correct on Sous Vide being a tool. Just like a smoker, a crockpot, a pressure cooker, a cast iron skillet or pot, etc. But, people try to throw away all the other tools in their toolbox and use one tool. Don’t get me wrong, it has a prominent place in my world. But, it’s definitely not for EVERYTHING.
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:dizzy_face:
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.
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.
cdavis thanks! I’m sure he will be watching over me. I was with him the last time he shot a deer with that gun! It was back in 1990 or 1991. After that he came along for just to be with family and eat sandwiches…lol!
Chef I agree, when we make enchiladas for a crowd we make them so everyone can enjoy them and then have salsa and green or red chile at varying degrees of heat for people to add. When we make them for ourselves we make them hotter.
You see Chefbocephus, I am a rebel. I am here to challenge and educate the palate. When I make Thaï food I do tame it down just because it is so f…n singe your hair hot, but I am unapologetic about my cooking. It is what it is (and should be) and it is here to appreciate or not, but you will have an experience. Fortunately I’ve never had but one inedible dish in my 30+ years of entertaining people
Jonathon I understand. We lost our Blue Healer Duke a year or so ago & it was really sad. He was the greatest of good dogs & I have had a few others too. But Duke had two ACL knee surgeries & we do not live near the good A&M school, with the good doctor that I knew personally before he died, anymore. Those vets are proud of their work these days. I had been there with ol Doc Poindexter when he worked on bulls, horses, & all sorts of other things & can’t even begin to imagine what the modern day vet would charge for all that.
GWG8541 I am not necessarily a big Dr. Pepper fan, but it has its place. If I am even doing soda I would prefer Coke most of the time, which is not much, very, very little. Otherwise, Buffalo Rock is my hands down favorite. It just has that kick that none of the others have any more & the right ingredients are there too. That would probably be too much for this recipe though, but I thought the Pepper would have that flavor twist to it that might do it right.
Retired157 I have a cook shack which is basically the same thing as what you have. Couple of things from what you are describing that you want to do. From the factory there is no vent adjustments, just a pinky sized vent hole on the top and same one on the bottom to drain grease. Now I see you added a vent to the door which will let some air in but it will probably get bottleneck with the small vent on the top. So you may have problems with the smoke schedule you described.
Also with this smoker you will have trouble getting wood chunks to smoke (if at all) at low temps. Especially with the low temps in your schedule. With this smoker you really need a smoke generator to do what you described. You mY be able to get away using a smoke tube and a fan since you added the vent on the door.
Get on youtube and watch 2 guys and a cooler videos. He has the smokin it brand of your smoker and has a smoke generator to do his sausages.
Chef It’s usually available in my neck of the woods because I live somewhat close to amishland. But, I will use Irish butter in a “pinch” and use ghee for certain sautee’s due to the higher smoke point.
Dr_Pain I did see that a while back and laughed very loudly! The sea is a scary place my friends, beautiful, but scary, a lot like a Girlfriend of mine from College! You want to dive into it, but if you don’t pay attention it’ll kill ya really quick!
The word girlfriend and college in the same sentence is definitely scary. Worse when you are dealing with a cute and crazy one.
twilliams I do mine hot and fast. I like to get crispy skin. But as to your question I would think as long as you got above 140 deg within 4 hours it would be OK. Do not take my word for it though. One way to help negate some of the time frame though is to spatchcock it. Heck a spatchcock turkey hot and fast can be done in 1 1/2 hours
processhead The cylinders were pretty easy. they are stainless and in good shape so just boiled them in water and dawn dish soap and blew them off with air compresser. The guides were rusted pretty bad so had to sand blast them
Dr_Pain 54 degree’s, it’s the same temperature here in Washington right now. That is shorts and T-shirt weather, and if I’m going casual outside I might have my flip flops on or barefoot. I was out earlier chasing the yard rat with the fence post and tractor in comfort with the shorts. It was only 38 degree’s this morning and no rain or wind.
Deer and warm weather. I haven’t even been out yet. My son decided to go out last Saturday morning. Got himself a nice little 4 point. He text me when he left the woods, met at his place and a hour and a half later it was in the freezer. 70 deg out when we finished. Warmest deer I’ve ever processed. Barely into rigor. On the plus side, the hide came off real easy.
A few year back I had to process one harvested in 90° temps. Fastest processing I have ever done. Field conditions, got it on ice in little over an hour, spent the next hour pulling thorns and sand burrs from my hide. Nothing easier than pulling off a fresh hide.
Dr_Pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That’s where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can’t put my finger on a name for the dish.
I just love that story. A story of usage and necessity is found in many cultures. Down here they use to have Red Beans and Rice on Mondays because it was laundry day and they would use the starch from cooking the rice to starch their clothes (that’s before we added just the right amount of water to be absorbed by the rice)
Gravity Storm if i remember correctly the MSG is only sold in 100lb batches, primarily for commercial uses. And although i have never used it i believe MSG does give a slight better taste. However, some have allergic reactions to MSG