Its a beautiful smokin kind of day, first time using the tubed natural hog casings and making brats. Im liking em. 50% venison 40% beef 10% pork fat

Finished product

I know this isnt meat related but give it a few days and it will turn into that…mmmm backstraps

1st load Habanero BBQ with mozzarella
2nd load Dill pickle
Sporting the Waltons Team apparel, i need to get a meatgistics hoodie

Jonathon yes you are needed, most of us are just best guess or what we do. You come in with the facts

Thin sliced venison slow roasted in AuJus butter seared Italian loaf with homemade Horsey sauce

From a poor given smoke schedule from a different company resulted in alot of fatout to finished cooked product. Great garlic flavor with a peppery bite. Moisture is great!! 75% venison 25% pork fat. Finer grind than expected so next time i will just coarse grind.

Jonathon yes i have the SS, I have not learned anyway of being able to reset to a factory temp. Mine also does not beep. I give this gentleman all the kudos in the world being able to do this blind. Quite amazing and remarkable.

Anyone else get anxiety when processing or smoking. You want everything to go smooth and perfect but yet run into snags in the process? Cant find this or cant find that, other family members in your way, didnt have what you needed that you thought you did, smoking schedule going faster or slower than what you had planned, doesnt taste like you expected, here is a big one, cooking for a wedding, graduation, or other public party? Will you get it done on time? Will they like it or is it too salty? The stress we put on ourselves are endless

AdamCA

Jonathon well as i thought it was a good idea i ordered and shipped tuesday in the cooler with ice gel packs and arrived at my house today and low and behold these casing smell just as bad. This was my 3rd set. 1st set was not that strong in oder. Not sure if these casing are not selling off the shelf as fast as the 32-35mm or other sizes or what the issue could be. I am nervous to use them. Maybe they are not getting flushed well enough before putting them on the pretubing. Not sure who does this for your company.

lkrfletcher i did message you back. Get ahold of prosmoker and they will be able to print it and send it to you. I can get you phone numbers if you need

So i just ordered another batch of the 35mm-38mm natural hog casings. I then called customer service and asked if they could possibly ship them in the styrofoam coolers with ice packs like they do for high temp cheese. They were able to do my request with a small fee. It will be well worth it if they stay stable throughout the shipping process. Perhaps they could possibly put it on the shopping cart menu as an option for shipping such items? Austin Jonathon

lkrfletcher 

lkrfletcher season that baby back up get a smokin!!! Whats your first chunk of meat you gonna do?

lkrfletcher your gonna love it, although i dont have that unit i got the big sibling of it and its amazing. Mine was $9200 with not much difference besides the bigger cabin, internal and external fans, double burner and higher upgraded controller.

lkrfletcher thats a $1600 unit new so id say you stole it

Mschmidt i dont want to get you in a state of confusion on what flavors to get, however the flavors i haven’t seen that my buyers are raving about are apple with hi temp cheddar cheese added and philly cheesesteak that i have diced up onion, green pepper, red pepper then sauteed them and added to my meat block.

George Wolff im assuming this boar was butchered deliberately, but never made me aware it was not castrated

Jonathon yes i am aware of not using precooked meat. Not sure why my brain typed that