Joe Hell Try looking at these.

Ganoderma exists in the soil and enters tree roots through wounds in the root tissue. Wounds are most likely to occur with digging or construction in the root zone — installation of sidewalks, patios, driveways and retaining walls can cause substantial damage to tree roots.

Lawn mowers and weed trimmers that contact exposed tree roots or the base of the tree also create wounds that allow Ganoderma and other similar fungi to move into a tree.

The fruiting structures that indicate the presence of Ganoderma are typically brown to reddish brown with creamy margins. They look more like a dried pile of goop, than a standard mushroom and sometimes even look like they have been varnished. Sometimes they are yellowish or purplish.

They appear at the base of the tree near the soil line or on exposed roots but never in the high branches of a tree. One species of Ganoderma produces a shelf-fungi known as the artists’ conk because the underside can be drawn upon.

If you observe what look like Ganoderma fruiting structures on a tree in your yard, there are a few things to consider. Most important is the presence of a target — meaning something that could be damaged if the tree fell on it.
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processhead since your tour was confined within the hallowed walls of Waltons and did not meander in the parking lot , creek, or on the trails of small furry mammals it was a safe assumption to make

For mixing meat for sausages to be put into casings, I usually go for 1.3% or less per pound of meat. The casings seem to retain a lot of salt even if well rinsed, plus if you’re using spice “mixes” there is usually added salt in those as well, such as “chili powder”, etc. The salt content can really add up and become a killer. I’m all for low-sodium, but there is a minimum that needs to be in there for the overall flavor.

Jonathon said in Old recipe VS new:

Hurricane0331 Yeah if you are lactose intolerant then carrot fiber (for fresh) super bind or soy protein blend (for cured sausage) are replacements for non-fat dry milk. Dont use sure gel, it has milk in it.

Good to know, but I’ve never had any kind of “bind” issue with my pork sausages, beef might be different (haven’t made any of those). Ice water and finely ground fat seem to do the trick for each of the 4 recipies that I currently make. The mix is always tightly bound and does not separate. I do want to try some hotdog recipes, so I will adhere to some of the advice here if I have any binding issues. “Powdered milk” just sounds wrong to me in all cases, but who knows - it’s definitely a sneak ingredient to those not expecting it that are lactose intolerant. I don’t have that problem, but many do and I wouldn’t expect a milk product in a sausage or hotdog unless it was a cheesy-recipe.

Grimpuppy said in My first attempt at hot dogs:

.4 oz smoked meat stabilizer
.2 oz hickory smoke powder
1.2 oz sure gel
4.8 oz Frank and Bologna unit

?? What kind of ingredients are these? Not sure I would even bother with this. Not being mean, but, what is the salt, pepper, mace, coriander, etc… content? I always like to know what spices (or perservatives) are in my food. Guessing the outcome is worse than having monosodiumwhatthehell in a store-bought hotdog.

Well it’s just a way to ck for spam or robo attacks. I don’t like it but it is security for the site😊

calldoctoday You are correct. I just saw it the other day. Blue Ribbon Reduced Salt It’s on my list.

DennyO yep…it almost looks like a big bite auger from LEM. I’m sure they all do that now. I like that you very rarely will need to use the stomper. We learned a while back if you cut you meat into longer strips it feeds very well.

Joe Hell Chef Thanks for those recipes. Both look good. I’ll have to try them but will be a smaller batch.

DennyO It should do just fine. I get some of my planting stock from Keene Garlic in the Madison, Wisconsin area. I’ve gotten their garlic for about 10 years and it always has been good. Another good source is The Garlic Store in Fort Collins, Colorado. You can start checking out their planting stock about July 1st. They will then ship in September. I’m at the point I save some of my larger bulbs from this year and use them for my planting stock in the fall. We plant about the third week of September but you can plant up to about Halloween. Both websites will educate in how to plant and when to harvest and how to dry and cure. Give it a shot. It’s fun to try the different types.

Jonathon Yes those are cool.

GWG8541 That is an awesome story! bocephus He still can’t taste much from Covid and he knew how badly I wanted to eat them so he was polite. and allowed me to gourge myself. I gave a few to some people here who have never had them, or had not had them in a long time to enjoy.

Joe Hell Someone left a bottle of that at a party for my wife’s graduation a few months back. Compare it to something for me. Or…I could just take a drink of it at home?

Jonathon Yup! I generally go with the largest stuffed horn I can get away with.

bocephus you must be seeing things, I’m Red White and BLUE all the way.

Agree with the above. Vac sealing and freezing the finished product would be most convenient later. If you don’t mind thawing and cooking, then I do that a lot of times with no issue.

Frequently I buy enough thighs for 4 or 5 competitions at a time, trim, and then seal and freeze to save work week of. Can’t tell the difference.

Jonathon I hate it when your work gets in the way of our fun!! Looking forward to next week.

twilliams - Jalepeno popcorn seasoning

calldoctoday They are the exact same as snack sticks/slim jims, just some regions have different names for them. I don’t use the processor for everything but snack sticks is one of them.