PapaSop Seams that I have been hit by Spam! I am getting weird stuff about something called “Team Orange”.

I used twice ground fresh ground pork sausage. Added cure and High temp Cheddar cheese, stuffed into 30mm collagen casings. Held overnite in fridge and smoked three & 1/2 hours, heating to internal temp of 147, to be finished on the grille. Yummy

I waited a long long time to join but it’s easy to see Jonathon is the "Helpful 1 " . He’s the one who responds and sends me stuff. Dwayne

I will use my smoker And my grill all winter long here in North Dakota, I use cardboard from appliances/furniture shopping. The Boy Scouts use them too for overnight below zero camp out huts to earn a Zero Hero Badge. Dewey

Sarah I have had success using a 2 quart zip lock bag 3/4 or less full of jerky, 2 absorbent water wetted paper towels, then wringing out as much of the water as possible by hand, straightening out the towels and slide them down one side of the lightly jerky filled bag. Seal and put into the fridge for 2 - 3 days before opening. The dry product will absorb moisture from the towels slowly. Repeat until desired moisture conditions are achieved. I’ve done the also for dehydrated fruit when it got to dried.

During the thermal processing, even on other meat processes, when and how much smoke are you proposing? I like your list of temps and time frame for each.

PapaSop Thanks for the reply’s. It’s what I was thinking but wanted more opinions. Did some Sticks today with the use of Carrot Fiber and the Walton’s recommendations of heat/smoker steps. Worked great, but I forgot to add the water pan until only about 2 hours left. They still came out way better than my previous stocks. Haven’t figured out the picture attachment so just trust me. The Walton’s way Works. Dewey

Austin Deweymeats here. I have a question about GRUOPS. Just wondering what the purpose is. I joined Masterbuilt hopefully to get topics related to ownership and tips to pass on to fellow users. I guess I missed out on how to access these messages, even if it’s Green Egg info. Instead, all I find is the same messages, almost same as before any group was started, Blue/ Orange or whatever. Short story, what’s the purpose? Thanks in advance for conservative reply’s.

Hey guys I have had great results with using jerky seasoning meant for whole meat to season ground jerky. I use 1.2 times the recommended. This idea is not mine, I have to give credit to Shore Lunch Jerky Seasoning kits. It works !

I did my first batch with 80/20 pork butts, 3/8 once ground, hi temp cheddar cheese at 1 to 10 lb rate, stuffed in 30 mm. Smoked with apple to about 145 deg to be finished on the grill. Mummy tasting seasoning.

Clarko I use my regular Summer Sausage mixes when making sticks for the little tykes, adding about half the recommended amount of cheddar cheese. As they get more adventurous, add more spice. Trust is what we develop

I had the same trouble. Today as I try to enter the monthly drawing I get the Gleam run around as I did a while back. Abe, No it’s not the “cache “ needs to be emptied.

In Bismarck, Nd, I taped my Silver Maple 2 years ago, got 21 gallons, boiled into 7.5 pints, last year harvest was 32 gallons which made 1.25 gallons of the sweetness. That’s all from one tree. This year because of the warm dry winter, I miss calculated the time for tapping & only harvested 2 gallons of sap, not enough to boil. I think You can tap in Nebraska if you watch your trees and temp. Missouri has a sap run. Dewey

Cool, thanks for your reply. It is like we all already know the answer, but with this great web team we gain the confidence. Am off to option 3

Option 1: Refrigerate the ground seasoned meat 2 days, then mix thoroughly, stuff & smoke.
Option 2: Freezer then thaw in 2 days, mix stuff & smoke
Option 3: Mix thoroughly, stuff & let set 2 day in casing in fridge & finish in smoker

deweymeats Sorry, title should be Refrigerate 2?days or freeze. It’s 12 lbs

Slim Jim’s ground, seasoned, with cure about noontime, I need to mix, stuff in casing yet. How long can I hold refrigerated before I should smoke & finish the product? I have to be at the Doctors visits mostly all day tomorrow when I Had Planned to smoke. Can I safely hod for 2 days in the fridge with out freezing?

Our venison country style is made with cure added, smoked to internal temperature of 125-130, wrapped & frozen for later cooking to finish temperature of 165 on either the stove or grill

I Like It!

I don’t mean to Hijack the topic, just seams like it fit the conversation. Thanks