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  • A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

    Seasonings and Additives
    Fresh Sausage
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    Smoked Meats
    Cured Whole Muscle Meats
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    Meat Processing Equipment
  • A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

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  • Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

    How To Make.... Meat Recipes
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  • @Jonathon
    We’ll that was the first thing that came to mind the first batch i ever made had a cold beer in hand and was sampling on and closed my eyes and the smoke aroma smelled just like i had a cigar in my mouth thus [meat cigars]

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  • @Jonathon Was there another thread or topic that addressed glycerine and using a vacuum tumbler?

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  • C

    @doug7777 142 degrees is a stalling point where the fat starts to render. I used to get very impatient and start cranking up the heat to get the INT to go up. That usually results in burning all the fat out of the snack sticks. Be patient. The temp will eventually start to rise again. Once it does, it will continue to do so at a steady pace. I have had snack sticks in the smoker for 24 hours or better due to having 25lbs hanging at one time. I have also had 4-5 lbs at a time in the smoker only take 4-5 hours total.

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