Whitetailrancher I’m sorry for the outcomes of your experiences through the BSA.

Spidey said in What US Armed Forces movies are the most worth watching?:

Greatest Beer Run Ever

Greatest Beer Run Ever

Jonathon Very Nice. Congratulations on a great win!

C-FLOW welcome aboard and I recommend Walton’s 11 lb stuffer.

processhead I can’t remember where I came across “the bitter potion” but it was many years ago when I was much longer and had hair; but my lovely wife commented that it looked a lot like my younger self so I have kept it all these years…358

If we can get this working well then the cost savings people could realize are serious. The smooth bags are much less expensive and they actually form to the food better. If anyone hits it perfectly let me know and post your full process in its own thread!

mrobisr that’s how we do all our sales products like brisket, pulled pork, burnt ends. We beginning the experiment with ribs soon to see how they translate in a sous vide fashion.

I actually have a cheap gas smoker with an attached Bradley Smoke Generator. It’s not the best but I can easily smoke at temperature around 100-120F.

Jonathon I did see you were getting it pretty good. We had a rain yesterday and cold. Not a good day to do snack sticks but had to get it done.

Jonathon See team blue is “The Man With No Eyes”. That must make Austin “Cool Hand Luke”.

Also boudin mixed with cheese also makes a great stuffer.

GWG8541 that is correct, pint jars

Jonathon said in Going to be the best Meat Matters ever on this podcast:

Tex_77 YES, WE ARE ALL INDIVIDUALS! I swear this country needs a new Monty Python.

Jonathon YOU ARE SPECIAL!!! Just like everyone else…lol

processhead Thanks Paul, I just want to be able to get knives and plates for it as well as make sure it marries up with my 25# tilting L E M mixer.

wdaly Thank You, I think I was born with a bigger pair of pants to accommodate all that might come along as I ate my way through the future…

tarp said in Rookie mistake with game birds:

I have that Garrett pinpointer with the metal det. equipment, No doubt it will find that BB

The price on those looks very affordable. Pretty hard to justify not having one if you shoot a lot of upland or waterfowl.

Heck Yeah Kansas is an oasis of subtropical bliss in February by comparison to us folks “up north”

Nick in MN Sorry for the hijack Nick! We all do seem to get side tracked very easily here.

PapaSop congrats to you sir 👍

You missed my point, I use that old Little Chief to only apply smoke to product that I’ve already cooked thoroughly or my dry cure stuff I make, or cheese etc. Product that I cook by other means but then want to run a hit of smoke on it for smell and flavor, hence “cold smoking”, smoking without getting up to cooking temps!!

Bob Stehlik I agree that’s a great question and for me personally, I’m not a fan of shout box and would prefer to keep using YouTube of the livestream tab on the meatgistics site

This is the hourly measured levels of testosterone of Jonathon vs Austin whilst Austin was on his vegan diet. I’ll let you determine which shade of blue is who! haha!

Thanks I’ll try this and seems I’ve tried that at the moment to it’s it’s a bit a bit funny trying to speak and watch the typing come up but thanks for you guys to help Betts. I really appreciate it. Thank you.

dakoda Welcome aboard, glad to have you here.

JustinT Congratulations Elizabeth on a job well done to you & your husband. There is a whole lot of good things to be said for Walton’s along those lines that is very sadly becoming very rare in today’s world. Keep up the good work!

Personally, I would like to know if you ever tried to operate this stuffer through the entire stroke, fully assembled and completely empty. If you did, did it function properly through the entire “Stroke”?

Jonathon said in Potassium in salami seasoning:

Tex_77 isn’t wrong or this is another Mandella effect moment because I had a bag that had it as an ingredient as well. It was for something we were doing a long time ago and I know it was on there.

I can’t say if it was ever used in TQ in past formulations or not. I just know it is not in there now.

David Nicholson welcome aboard

Don’t do it - These sausages may be fermented or acidified using various acidulants such as encapsulated acid or glucono-δ-lactone (GDL). The USDA-FSIS requires that summer sausage have an MPR of 3.1:1 or less and a pH of 5.0 or less to be considered as shelf-stable.
In other words… make your snack sticks taste like dog treats…

Jonathon Austin Jon and Artsy just does not seem like it goes together. I will be interested to see the pictures from your adventure.

TexasRob Here is the collagen casing / stuffing horn combination chart that Waltons recommends.

bb869a24-0416-4cf1-976a-22e30069c3f6-Casing-Funnel Chart.jpg

Dumb and Dumber is definitely on my top 10! National Lampoons Vegas Vacation is on there as well.

bocephus I did but I’m paying for it today. I’m super tired. Leg cramps all night from not enough water yesterday.

bocephus I don’t know how that happened & they would have been some good ones as I did that regularly every year. I think it may have been because we ended up moving with a fast transfer with a drawn-out move. Unfortunately, it looks like two of them lost their seal as although they seem sealed, the lid dimple pops up & down. On the third one, it is still completely sealed. I wish someone could tell me the stuff was still good & safe & would have turned to brandy anyways, without fermentation, etc. but I think that would be a good stretch of wishful thinking.

our doin just fine brother! keep the efforts comin! You are going to nail it next time!

Jonathon good to know, are the dogs by chance still home? 🙂

Yeah, that is how say it in my mind at least. more nywa than nywo

I am not going to include lkrfletcher with the @ button to draw attention to his email notifications. I hope he gets his settings sorted out! I had the same issue for a while and was driving me crazy for a bit!

Who is Ny? Please don’t tell me I’m not the only one that post(s) typos! Darnit, every single time I start feeling just the tiniest bit special, it turns out I’m not! LAUGHS

Denny O yes indeed.

As I run another fishing web f-o-rum I’m interested in how you are combatting this, seriously.

I’ve heard some will cure & smoke, then grind, season, stuff and resmoke. Yours looks great.

twilliams that is definitely a good reminder.

Dave in AZ Okay, you convinced my I’ll take your advice on using it for another project. I never got around to making the guanciale, but I guess I’ll revisit it. I’ve 20lbs of it, LOL! I had a friend who worked for d’artagnan meats and I could order anything at a huge discount, but now it’s time to use it…

Jonathon My overall point is: the government tries to regulate your life when it cannot accomplish that at any level. It’s just a false thought when they think they can.

Thanks! It turned out great. A 3lb test batch, pork shoulder. 19mm collegen casings and Willies snack stick seasoning. 9.5 grams ELA. Wife and grand kids said"best yet". A friend of mine said “I can’t buy something this good in the store” I agree.
willies.jpg

Tex_77 great reading thanks

Cory Brown Cory this was an other volume by B. Heller & Co. Your link was an earlier version in 1922 this one is 5 years later in 1927 and talks about FREEZE-EM-PICKLE CURING BRINE.
B. Heller & Co. 1927

Yeah he’s talking about encapsulated citric acid and you’re right, that’s not going to remedy your problem. I tried it once years ago and saw nothing any different as far as taste, it is claimed that using it allows that finished product to sit out without refrigeration but I have my doubts about that!! Besides everybody has a fridge handy right??

tarp
😜. OH SURE! Rub it in on all the rain you have gotten! LOL 😂😂 just kidding. Great looking veggies and sounds like a good supper.

ND Mike Yeah, we are thinking more like favorite lists and things like that, nothing divisive at all…you know other than team blue/team orange/ Camo and Grey

DougN congrats on the slicer and the jerky

Thank you to all that have or are serving! Everyone have a safe and enjoyable weekend. In remembrance of those who gave it all and are not here with us this weekend. Be safe!

Are there going to be any long sleeve options available?

Tex_77 great reading thanks

processhead I hope it works, and good luck with raising the price.

This is the only pellet smoker I own. The reason I bought the 640 is it’s big enough for what I do and I don’t have to baby sit it. In the winter time it will go through 30 lbs.of pellets for a 12 hour cook. If I had the winter cover it would be better. Never had more than 6 butts at one time or 3 packers. I hope this helps.

Tex_77 Thanks for another week of interesting reads.

https://meatgistics.waltons.com/topic/6629/what-us-armed-forces-movies-are-the-most-worth-watching/27

Click on the link then click on the “Quick reply” or the return arrow “Reply” after someones post.

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IVERYAN I had better use up the pork butts I have in the freezer to make room for some fresh ones. Always like to have some in freezer for sausage, pulled pork and adding to burger when I grind my own.

Deadwood is awesome! Search Deadwood Pancakes on Youtube. Austin Jonathon

George Johnson said in Curing seasonings:

Re: Roll Call (Start Here First)
If I’m using speed cure can I use or should I use encapsulated citric too?

Speed cure is the same as Instacure #1 and other curing salts based on 6.25% Sodium Nitrite and salt.

There are two functions that ECA performs and the decision to use it should be based on those two functions.

ECA add a tangy fermented sausage flavor to certain types of sausage.

ECA acts as a cure accelerator when using Cure #1 or equivalent, so that you can smoke cured sausage immediately after stuffing without it holding overnight.

So, if you are looking for adding some fermented sausage flavor to your sausage, then ECA is one way to achieve that.

If you are just looking to speed up the curing of the sausage, then there are other products out there that will do that without changing the flavor like ECA does.

Wish I could help you out a ton, but I don’t cater anymore at all. Best of luck to you! One of these fine folks on here will help you out I’m certain of it!

bocephus Breton is a fatty but he is only 13 feet long. For some reason, my brain is only scared once they get to about 15 feet. I feel like the 13-footer couldn’t really eat me, he could bite me and I’d probably die but it isn’t the bite that frightens me, it is the act of eating me that really makes my blood go cold!