NDMike processhead FYI you can change your vote up or down anytime.
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NDMike processhead FYI you can change your vote up or down anytime.
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Gotcha…
I’m gonna try it like Paul suggested next time.
Hey Paul, is that you in your avatar?
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I wondered about the chopper or like a food processor because I have a well made fairly large food processor I thought about using the emulsify the meat, but I have a line on a hobart Buffalo chopper for only 600 with a 5lb capacity I believe, so thinking of maybe getting that for a better product
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twilliams yep. I have some just haven’t used it yet. I was going to try it on some ribs but I always forget. 🍺 may be part of the problem about forgetting the pink paper!
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Lol! I saw this on another BBQ page. This used to be true at our house…lol! It was really hard for me to turn our Big Green Egg over to the wife the first time. I was running late for getting home and we had company coming over. She called me and I walked her through the process. She did just fine but it was a little bit of a blow to the ego for me!
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Jonathon was this mystery ever figured out?
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I’m looking at the external vacuum sealers. Weston 2300, 2600 I think is the new version of the 2300 and the 3000
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RJ Adventures said in Fresh seasonings for cured sausages?:
processhead yeah I had asked him about a certain seasoning once, and every seasoning is going to be different according to him because each one has a different salt content, some having more sugar than salt so I was curious if anyone had tried any certain fresh seasonings yet in this manner…either a 4/5 meat block or any other variation that worked well
I can see where the adjustment would vary depending on the seasoning and the difference in salt amounts. There is probably some minimum salt-to- meat ratio that needs to be met for a cured product.
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Jonathon have you tried making any salmon snack sticks at all? We have a bunch of King from lake Ontario we caught last year…id be interested in maybe making some, or maybe we can find a way to ship you some of the frozen fillets to make some! What seasoning would you use you think??? And how much pork fat would we have to add…? 🤔 I’m curious now!
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Randyman No pellets, no heat source. They create the smoke and the heat, cracking the door will drop the temperature but will also increase the amount of pellets being used since the thermostat will try to keep the temps up.
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TexLaw That couldn’t have been better said. I’m fairly new here and very technically challenged. If I hadn’t gotten everyone’s help or treated with the kindness everyone has shown. I doubt I would still be here. I would just be reading a book not having fun.
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