Jonathon you were gonna send me samples of the samples so i can make them here in Wisconsin…lol.

Sorry guys I didn’t realize that the measurements that were showing was for 1 pound and 5 pounds thanks for straightening that out for me I appreciate it

I’m a retired Air Force veteran, now working IT as a second career.

Jonathon said in How To Make Homemade Snack Sticks:

keoni02 I agree with processhead (as usual) make a small batch to test it out. I would start at using it at a ratio of 4/5th the amount of meat (20 lb of meat to a 25 lb batch of seasoning) and then just fry up the results to see how it goes. Absolutely use sure cure if you are going to smoke it.

Just curious Jonathon, is reducing the seasoning by 4/5 because of the added drying and overall moisture loss in the meat during thermal processing?

smokinbubba NICE score, you are going to be happy with that one and good job with clean up! You shoud see how dirty some of the old equipment that comes in to our service shop is!

twilliams Lol that was great, I strongly disagree with #1 (I do the VAST majority of food shopping in my house ) but man, #2, #4 and #5 couldnt be more of a solid rule in our house if it was carved in stone above the front door!

Jonathon said in Spring Archery Turkey Hunt:

Nicely done, do you do anything with NWTF?

Thanks.
No, I haven’t really done anything with them.

Sorry I didn’t take more pics, these are the wings and the ribs. Honestly the holy regular ribs were good but not great, the Chipotle lime sweet rub (which i did manage to get up on the site and in sale) ones were way better
20210410_175421.jpg 20210410_175431.jpg

twilliams It came in a styrofoam-lined box with frozen ice packs in it.

scotch on the rocks, mostly highlands not a fan of peat, good bourbon and some ryes now and again. hate most IPAs but beer is a great river snack

For those that walked thru the meat markets in the 50’s every morning the butcher would add a little magic power to the ground beef and pork ( cure#1) … Mixed it up. Ground meat looked great. Bright red every time. Happy Dance.

Yeah, the chart is for use in an applied humidity environment so the internals are heated faster
That is probably why it is so close to the Sous Vide chart

hawktalon99 Fresh or smoked … Try egg whites. I buy by the milk carton, 16-32oz ! or 2 egg whites per kg (2lbs) and that is the old German method. Works great. Just what i do…

kzwisconsin what do you mean by stick? Is it pulling meat with the casing while trying to pull off? Mine are tight to casing however i just take a sharp knife and cut the casing on top then start from one end and it peels right off after cooking. It is troublesome with it being hot so i may try taking it off after the icebath once. However i do like the added protection from freezer burning with the casing on.

I just got the chili dog mix will let you know

processhead great info, thanks.

The smoking schedules and thermal processing have a couple objectives.

It is important to realize that it is possible to do all of the above with different schedules. So there is no one right answer.

Regardless of the schedule used, it is usually possible to achieve all of those objectives.

Personally, when I am doing something new, I do ongoing hands-on monitoring throughout the thermal processing to track progress.

I think it would work either way.
The only issue with adding a lot of dry ingredients together with the water, it sometimes the mix can get too thick, and clump up. Not just carrot fiber, but any recipe with a lot of dry ingredients being added to water.
Sometimes it just means adding a little additional water to keep it all flowable, which usually is OK too.

stupid facebook changes to my location!

Carrot for fresh and sure gel for cured
Carrot will help hold the liquid in for a juicier sausage
In your case it will bind with the natural moisture and some of the fat in the meat and you will be fine however some water would have been better
As you well know Midwest_kc the biggest factor is over cooking, get them too hot and all the juiciness will be a distant memory no mater what the mix LOL