I support my local meat markets. This has become an almost lost art. They provide a great service to the community. The large conglomerates can keep their meat.

PapaSop said in Member rewards:

kyle said in Member rewards:

PapaSop I cant believe you missed zbigjeff use the F word in his post. You feeling ok?🤔. We are a community, that’s what makes this place special

Oh yeah, believe me I did. Still shaking my head. I did correct Dr_Pain on a post. Not sure he noticed yet. Work in progress.

I played the game and went on a scavenger hunt to find your comment LOL!!

denny66 It will be ok, we have had deer freeze in the back of a pickup and they were just fine.

fisherman43 Look for recipes called “German Grobe Leberwurst”.

Pickle Beets: this recipe has been used by my family for years First clean beets and cover with water boil untill almost tender then peel with a fork then cut them and put them in kettle with 3 cups of the water they were boild in with 1 1/2 cupsvinegar ,1 1/2 cups sugar,1tsp salt,1tsp pickling spice,1/2 tsp mustard seed,1/2 tsp celery seed combine this and bring to a boil fill jars and hot water bath for 30 min. this is for 6 pints

calldoctoday already on it. Love my Chipotle peppers.
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And vinegar with a touch of oil.
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processhead yes, that is certainly a concern of mine. I don’t get around to starting it once/week but do so once a month. I don’t store it with too much gasoline in the tank either and I stabilize it and store it with the fuel switch turned to off. I let it run with the fuel turned off, to keep the carb empty before putting it back up. If I’m working with some saws or powertools outside, I sometimes get that generator out to run them, rather than running from a shop outlet, to give it some exercise.

Yeah I don’t recall the model, but it is a Beringer. There are a couple mutes that don’t stay depressed, but in general its still going strong. We send audio to pc and record audio using Adobe Audition. The audio is also pulled into OBS along with video coming from an older canon rebel for our livestream. We really only stream to youtube and but have https://biblebaptistbd.online.church/ setup through churchonlineplatform which allows us to have a consistent link for our members to tune into without needing to go to youtube. We do desire to upgrade our camera to a ptzoptics as that would give us better aspect ratio, but we are a small church so its on the wish list for now.

knifemaker3 Sounds like you have been very busy, sorry for your loss, I think this disease has touched everyone in more ways than one.

AG0D Wow, that is why this sight is so great everyone tries to be so helpful.

Grimpuppy so are you mainly after blue cats? What is your main bait ? Cut shad or stink bait

For those wanting a quick reference link: https://www.facebook.com/OutdoorMentors

lkrfletcher

Dr_Pain I ate the whole package…

bocephus said in Meat Stuffer HACK!!!:

Dr_Pain I am going to have to order a set.

Couldn’t pass it up LOL!

via GIPHY

glen Thank you! The event went well and we hope to do more. In future events what we would like to do is to have some of the product already made. Last night we had to spend a little bit of time making a fresh brat (|Habanero-and-Mango-Bratwurst-Seasoning ) and get that on the grill so people could have something to take home, and if we could have just concentrated on the Cured Meat we could have had a little more involvement from the audience. It was supposed to a $10 event or a BHA membership and it was left off some advertising so Kurt didn’t want to do it, but they ended up with a number of new members and they sold a good amount of merchandise. The “Free with donation accepted” might be the way we go going forward!

Thanks for coming Glen, hope you enjoyed it and the sticks just came out of the smoker!

Hey guys, sorry this one somehow initially slipped by me and JohnG5 and then we did answer a question on it on one of the livestreams so I didn’t think to come back and provide a more detailed answer. Personally, I don’t think it can be answered much better than Dr_Pain did and I am certainly not going to try to poke holes in what he said as he is obviously knowledgable on the subject.

We are contacting a few university meat departments to have their professors on as Meatgistics Podcast guests and a further explanation of this will absolutely be on there. AS well as the Encapsulated Citric Acid question someone asked a few weeks back about how ECA keeps the meat “safe” while in the danger zone if it doesn’t melt fully until 130°. I believe the answer to that is enough of it is released earlier that it creates enough of an acidic environment to prevent the microbes from being able to reproduce. The cells can’t let anything in through their cell walls so they can’t “feed” and die off. BUT I have read an interesting article that claims that isn’t the case. Anyway, long story short, awesome job by Claude and we will do better at getting to the sciency ones sooner!

I smoked mine for 7 hours and it turned out awesome. Great smoke flavor. Not sure if it was from the seasoning, the smoker or a combo of both.

bocephus maybe Jonathon can give us a group like WOOD FIRED or something. I’m sure Jonesy would be interested. I do have a propane smoker, but my off set barrel and my “vending machine” smoker get the most use, both fired with north Wisconsin oak and maple

JohnG5 good info! Thanks for sharing.

HerbcoFood said in Spiceology videos:

PatrickB On the video with the french fries, was that sauce just dijon mustard mixed with the rosemary dijon spiceology seasoning?

I must have missed the fries video, but I’m interested in the response for the sauce mixture used either way.

Chef said in Tamales:

HerbcoFood I’m not sure, I buy Armour brand. Do you know what the differences between brands would be. Any suggestions?

Buy a pig and render the lard… I am joking!! I can’t wait for the chef approved recipe

samspade I emailed them and they had no way of doing that

Austin You created a great sight, it is informative and great fun with the humor in the posts.

Got to admit that looks incredible! I didn’t think goose would make good jerky but it looks awesome.

lkrfletcher this thing sounds great I’ll have to look into it. Thanks

samspade nope…it was free. I’m using the free and not the premium. Maybe try a different app.

That really helped. Came out perfect. Thanks all

I want all your recipes ROFL!!! (but not in catering quantities)

Jonathon the way I make pepperoni uses LHP-Dry as a culture, I do have cure #1 and leave it overnight to cure (to pH 4.8-4.9) then I smoke it and put it in the meat locker until it loses about 20% by weight. Lastly I sous vide to cook it. I always wondered if I could do with Red Bologna casing!?!?! What do you think MY Brother! (see what I did there to differentiate between blood and just common brothers)

Those with the kids and or playsets will appreciate this life hack. Picked these up at I think it was AutoZone for cheap but they make great drink/beer holders. And they can be moved around easily.

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wdaly said in QUESTION: How do you handle the leftover mince in the stuffer???:

Dr_Pain I’ve taken a smaller stuffing tube, covered it in plastic wrap and used that to push the mince out of the original tube. Works pretty well with something you already have on hand.

I have done this as well. As you said it does work great!

Jonathon said in Aprons are here:

Dr_Pain Must be related som way far back in our ancestory. I don’t know too much about it but I do know that I am a descendent from someone who was Hung in the Hudson Bay for Mutiny!

My family was part of the pioneering efforts in a region about 100 miles directly south of the James bay (at the tip of Hudson Bay). I would not be surprised at all that we are related. Not sure how many generations back but can’t be too far since we are both awesome tall dark and handsome fellows ROFL!

HerbcoFood The LD50, which is the level that 50% of people would die, is 1600 to 1900 mg.

That’s a lot. I don’t use pink salt, I want to control my salt content. I use potassium nitrate and have been for 50 years.

The recommended level in sausage is less than 1600 mg per kilogram of meat.

Grimpuppy nice! I bet it is really good your family way too!

craigrice works good on an electric stove, I get better results with my towers and propane.

The necrothreads are rising!!! (good info though)

Dr_Pain I just buy it like that from the grocery store, the ones I get are the exact same size as your traditional hard salami. We don’t eat it often but boy howdy when we do, WE DO!

cdavis thanks! I’m sure he will be watching over me. I was with him the last time he shot a deer with that gun! It was back in 1990 or 1991. After that he came along for just to be with family and eat sandwiches…lol!

Jonathon the only down side would be, that I would be fatter than a Show Dog, like am not pushing it anyways.

personally I don’t like the taste of lime so other than a taste I would probably not make any

Randie Nulph i believe the lowest setting is 100°. You want to run damp sawdust.

Ok sounds great thank you

Looking forward to your recipe but hunger may drive me to do a batch of terriaki sticks while waiting

Jonathon I am hoping for a good deer season next month to top off our freezer. Might pick up some burger as I am running a little low on that. I have a chest and upright.

holysmoke if you were closer I might think about it. I’m sure shipping would be too much and I would be better off buying new.
I just got hosed on a used one I found on ebay. Used buy it now and then find out he doesn’t have it. Now I have to wait and see how long it takes to get my money back. It was only a few months old and used 4 times for $1300.
I just found a lead on another used one only a few months old. Waiting to hear back from the guy on pricing.

JohnG5 said in Minnesota colleges offering meat cutting programs in an attempt to offset labor shortages:

Dr_Pain Only a semester-long. You could rent a dorm room!!!

HAHAHA! The income of a meat processor could never touch what I make today, so I am stuck day dreaming of a different world of responsibilities

The way I usually approach it (pork, chicken and beef) is this way:

Most often dry brine my steaks because I love the flavor enhancement to be throughout, so using the sousvide helps accelerate and most consistently will enhance the whole steak. On the other hand I like a dry tellicherry pepper grind to sit on top of the steak to offer the floral accent. There are certain proteins that I want to change the taste (like pork and chicken) so I usually throw a whole bunch in the bag to change the flavor profile.

craigrice said in Blackberry Pepper:

made into a BBQ sauce would be good

OOOOooooo now that is a great idea!

gus4416 I just bought a quarter of beef about a month ago. The guy gave us a good deal. $2.25/lb hanging weight and then the locker plant was a $1/lb for cutting and wrapping. I like buying right off the farm so much better. The quality is by far superior.

I use my Android phone all the time with the Livestream and never had that issue.

YooperDog said in Any cheesemaking hobbyist amongst you?:

Dr_Pain my foray has been into making mozzarella

Mozzarella is so rewarding. Citric acid and 30 minutes of actual work and bam you have a product

Meat these day is costing me an arm (and soon a leg) ROFL!

HerbcoFood They might have to use Not Yo Cheese!

Jonathon said in Question about brats and smoked sausage:

Maillard effect

Did you ever get an update on all this Jon?

Mcjagger Testing is all done, that unit will be 99% similar to the one that will make it to market. Austin and I are finishing up some ordering process stuff but testing is done. Really happy with how it turned out and we will have a ton of posts on it telling you guys how it performs and how to best use it as well as what to avoid doing. The final test was upping the circuit breaker to 1.75 amps from 1.5 and we think that did it. Bad news is that because it is a Walton’s exclusive unit, with different casts or moldings or whatever we paid them to do it is not going to be short. We are thinking that we won’t have them in stock and ready to ship until 2022.

We have another “new” or at least new to Walton’s thing that we have done a little testing on that I am shocked about. I knew the Electric Stuffer would work, we just had to have them make some adjustments. This other thing is the one I am more shocked about. I don’t even want to say what it is yet, though early testing went much better than I thought it would. I don’t know why I am being so cagey probably 1/2 of the people who will read this know what I am talking about!

Dr_Pain it looks great 👍.

Theres a nice little event button up there and now everyone can see that we have a MEATing at 3. Better put my “private appt” on my other schedule so nobody double books me!

Always fast delivery

Dr_Pain Yay for you. But, you didn’t let them have any fun. Bad boy, bad boy. :) Betting your gastro bud’s would not recommend the Tabasco trick!!! Glad you had fun with them.

zbigjeff you are correct, its in Kidron. It is awesome to visit, but evertime we go, we seem to buy something. My biggest problem in going to Amish Country is that my bathroom scale malfunctions everytime we go and says I’m 5 to 10 pounds heavier than I should be.

For the Masterbuilt look at getting a Auber Wifi PID controller, it works awesome, very accurate and stable temps. Also look at getting a cold smoke attachement, much better smoke for hot smoking plus added benefit of being able to cold smoke. Electrics are notorious for having trouble producing smoke at lower temps. A alternative to cold smoke attachment would be to make a Mailbox mod for the smoker. It does the same thing.

I also have the Auber WiFi PID controller. It has an easy mod to use it. It is basically one jumper wire for mine. My Masterbuilt was also having the crazy temp swings and inaccurate temps. I contacted Masterbuilt and they finally sent me a new controller, but I decided to go with the PID controller instead. The great thing about the Auber WiFi PID controller is it doesn’t have to be used only for a single smoker or unit. It can control other things also. Well worth the investment.

kyle Yep, “PROPER FUEL” just makes me smile for you while you “WORK”. Your family and friends better make them good and do the leg work while you toil through IT. Have fun!! I know you ARE.

Jonathon on a more serious note, is that Candied Bacon seasoning for bacon or a bacon flavored seasoning? I’m looking forward to the non-vacation months here so I can stop with the overtime and get back to processing meat and being more a part of the Orangersation. :orangehat: Oh wait that was supposed to be conversation…

TLDTLD Pepperoni Unit with Encapsulated Citric Acid and 26 mm Cellulose Casings for a skinless smoked (not dry cured) venison pepperoni is really good!

What are the set points on your pid? I have a pid in my Masterbuilt and put the temp probe within a few inches of the element. I have it set for a swing of 3 degrees so yes at the beginning it will cycle on and off rapidly. But as the chamber heats up the cycles slow down, and the temp settles. My MB has no air vents and only one small fluid drip, and one upper access holes. I checked temps using four wired thermometers spaced top to bottom and after warm up it was pretty stable. Hope this helps a little.

bocephus I wondered the same LOL!!! I first had the idea that he was referencing surimi but then again it is a real fish just manipulated to look like other stuff (like imitation crab or lobster meat)

Looks fantastic sir.

bocephus hahaha! Yep I’m pretty close to a lot of the o lineman I played with especially the college guys. Salt of the earth people that just get it done.

I tried cracking the lid and the lowest I could get it was 150. So I put them in about an hour at 150. Then I let it cook at 165 for another hour. Then I added a 1/2 gal pan of water with a towel hanging out. Cooked like that until done. Went through about a full gallon of water. They turned out really nice

Hey guys, something is happening and some posts are being marked as questions and then they cannot be opened to be viewed or edited by anyone. We are aware o the problem and working with NodeBB to try to identify the issue and fdix it.

Congratulations processhead. We can only aspire to reach your contribution level and quality

Ridley Acres It’s $6.16 for 8 oz at my local grocer. It’s also something you just sit down with and plow through.

I got citric acid in there with it

Ridley Acres All better now.

bocephus said in Are they edible - Snack Sticks from May 29?:

Jamieson22 I have had some in the freezer longer than 90 days and they were fine, not as good as fresh but a pleasant surprise when I found them.

You know, I ate one and all was fine. I think I was being super critical/cautious, especially knowing I was making a new batch a day after.

I see you took none of my recommendations, sad, truly sad.

The Livestream code worked for me on Wed. Jonathon said the code would work until Fri. so it should have worked for you. You also need to have a order greater then $25 so that may be your issue.

Since you didn’t have to be present the first time, and no one claimed the knives, it’s too bad they decided only people present in the livestream were eligible for the re-draw. I would have liked to made the livestream though just to be in on other miscellaneous drawings they do on the fly (hats, shirts, aprons, shakers, etc. I’d even like to win some of the jerky… it always sounds good. Maybe next time.

Awesomeness!!! Thank you buddy!!! I appreciate you!!!

Hey guys, just FYI in case anyone comes here looking for why they can’t place orders, the Create Order Button is not showing up currently on waltonsinc.com. We are aware and working on this. Sorry for the inconvenience.

Warrenlc57 no salt and no cure = very dangerous on the listed type of meats, also it would taste nothing like the intended product

lkrfletcher too funny 🤣

johnsbrewhouse very interesting. Thanks for the photos

Can I send you a bottle of Malort? As a challenge?

Tex_77 looks great 👍 as all your stuff does.

Chef he said tell me which team is best and why it is Team Blue. I just thought it was funny…hence the pure gold comment.

processhead Loved that you couldn’t find the mute button fast enough. That was precious.

Yes
Tell me

A pretty upsetting software update, i liked having my order history i could go back and review.

Austin I am sure Jonathan would be more than willing to try different steaks!

lkrfletcher Very nice, great gift.

lkrfletcher I am jealous, love crab.

Thanks kyle I forgot about the save changes at the bottom.

I use to look for the old truck stops back in the day before things changed just to get something home made quality