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.

An older “Restructured Jerky with Water” post I just found gave me the answer I was looking for . My search abilities seem bad. After I post a topic, items covering my question popup …Sorry to beat a howling drum.

Similar question as in another post except, Carrot Fiber or Sure gel. Can or should some be added to my 3 lb batch of Garlic & Pepper Jerky I will be smoking 2 batches Saturday? Seems as tho either maybe helpful in flavor, Thanks in advance for input

Jonathon I mixed by hand. The first batch where I used the Carrot Fiber, I felt was a little dry to pump out in the 19mm casing. As soon as I added the water and started mixing I was afraid or knew it wasn’t going to work with the Suregel batch. Are there different amounts of water absorbed by the 2, Carrot Fiber & Suregel? This is my first go around with Suregel, I have been using Carrot Fiber for everything, smoked & fresh. Thanks

Jonathon Tap Water Ph is 6

Jonathon thanks for checking in on me. 3.5 pounds venison, 3.5 fresh ground pork butts, 4.76 oz Bloody Mary Snack Stick mix, 1.5 oz Suregel and 6 oz Swiss Hi Temp cheese. And you know about the 1.5 cup of TAP water. I will check the water Ph level.

I made 2 batches of snack stick 7 lbs each. One with Carrot Fiber 1.5 cups water and one with SureGel 1.5 cups water. The SureGel batch is way too wet, I let it sit overnight before putting it into casing, stiffened up some but tooo wet. Will smoke/cook anyway. How do I fix this next time? Add a small amount of Carrot Fiber? Adding more meat is not an option. Thanks guys. Dewey

I keep all my Walton’s mixes in the freezer inside ziplock bags or plastic jars, the same with the pink cure, double bagged. Is there a suggested use by date?

What chart are you asking about?

Our crews normal routine of making Sausage is to mix venison, pork, & add desired amount of spices, course grind, mix, & 2nd grind. Mix again with hi temp cheese if used adding water and stuff. My question is that I have never seen this method listed, always adding spices, cheese & water after all grinds. What am I missing ? Thanks in advance. Dewey

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