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Chef Nice presentation on the lobster for sure. Now, that’s a feast. As you say, it’s always better with family and friends. -
Using the injection method, does it hurt to leave the bellies in the fridge longer than overnight. Sometimes life happens and just want to know if it’s ok.
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Followed the goose pepperoni sticks recipe and it called for 3/4 gal of water. https://meatgistics.waltonsinc.com/topic/1911/meatgistics-university-wild-game-goose-pepperoni-sticks It seemed a bit extreme but I stuck w/ it and I now have pepperoni hot dogs… Doh! Is this right and I messed something up? Or was 3/4gal for a larger amount than 12.5lbs?? Anyway, they’re in the dehydrator now to see what we can make out of them but just curious what’s wrong. Pete
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to my knowledge it is a min. of 30 days frozen to kill bacteria with any wild game
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I really studied this thing over the years. You would have to affix the spacers in a way that it would not fall out with the patty There is an upside down taper in the mold to drop the patty
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Biscuit small canning jar. Use Brine solution. 1 cup sea salt to 1 gl distilled water. Refrigerate . Will last a long time
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I wish they made a 15lb with the same diameter. Id hate to pull the cylinder out to restuff for 1 1/2lbs as i usually do 12.5 lb batches -
what about a rabbit or a gopher ?
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PapaSop dawn dish soap a brush and hot water make sure you clean the temp. probe also
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Ginny2099 If you have not ground the corned beef brisket, save it for St. Patrick’s day. If you are using lean venison, you may be able to find some fat pork or beef trimmings to mix with the venison at roughly 80 % lean venison and 20% fat. Call around and find a grocery or meat market that still trims out their meat for a source for fatty trimmings. Everyone’s tastes vary, but I like the flavor beef fat adds to snack sticks. -
jpurol You don’t have to vac pack to sous vide, just use big zip lock bags then you won’t have to worry about squishing the brats. Almost seal the entire bag push it into yhe water until almost all the air is out and seal it up, and you’ll be good to go. -
The main rule for smoking is that you never want the product making contact in the smoker. For best results, the product needs even flow of heat, smoke and air around the product. Depending on the size of what you are smoking, this makes the spacing distance kind of a moving target. At a minimum, you probably want your rack system spacing capable of handling the largest product you ever intend to smoke. Another option is to devise a flexible system that can be adjusted to suit the dimensions of the product you intend to smoke .
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JoeB said in The Least-Interesting , But Perhaps One Of The Most-Important Meat Processing Topics: Another area is cross contamination while processing. I use throwaway gloves. Probably go thru 10 pair during the operation Disposable gloves are great and definitely keep things cleaner while processing. Gloves are the alternative to frequent hand washing. Either is almost a necessity to avoid getting meat on everything you touch and is certainly easier than washing down every equipment switch, refrigerator door handle, and knife handle you touch during the course of a normal processing session.
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scottAT mix by hand for this batch, work on mixer issue at a later date
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denny66 Sometimes there can be hot spots in a smoker. Electric smokers with exposed elements are bad about high heat in the vicinity of the element. Need to keep sausage away from heating elements or put in a shield to diffuse the heat.
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If you go to https://meatgistics.waltonsinc.com/topic/811/additive-conversion-chart you can see the break down on the additives.
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YooperDog Yeah right! $500 for a bottle that they didn’t even create the juice. They source all the juice from a variety of suppliers in the industry. Yes, they “cure it and blend it”. BUT??? Also, a group of us did taste a variety of their wares and found it fairly good. But, way overpriced. There’s many on the market that are very close and at a more reasonable price. Obviously, someone is buying them and that’s good for them. Have a good day with your $50 bottle.
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no_eyes_processor Thanks for the info!
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Thank You…hadn’t thought of that. I’m pretty new to this…very new to this…so my learning curve is sky high
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