General

• 

  We Need Feedback On Groups (Plus, you need to join Team Orange!)
  • Austin  

  94
  2
  Votes
  94
  Posts
  714
  Views

  

  Jonathon I keep getting this in my messages!, Jonathon has posted a reply to: We Need Feedback On Groups (Plus, you need to join Team Orange!)
• 

  Drink of Choice
  • Tex_77  

  625
  5
  Votes
  625
  Posts
  3392
  Views

  

  Joe Hell You always have/make the most esoteric stuff! Do you enjoy looking for or making things that aren’t generally available? The guy who edits our videos is the exact same way!
• J

  Electric smoker help. Anybody?
  • Joe1  

  12
  0
  Votes
  12
  Posts
  64
  Views

  Y

  Joe1 might want to try what Jonathan suggested. Shortening your loops. Will reduce amount processed, but you may end up with a better product.
• 

  Website Anomalies
  • PapaSop  

  110
  2
  Votes
  110
  Posts
  683
  Views

  

  Tex_77 lol. Yep, some days.
• 

  Stressed out
  • twilliams  

  9
  2
  Votes
  9
  Posts
  77
  Views

  

  Jonathon That happens to me all of the time…ever since I had to ask myself “why did my snack sticks turn out brown instead of pink?” D’oh!!!
• T

  First pickled Bush beans
  • tarp  

  8
  4
  Votes
  8
  Posts
  95
  Views

  

  tarp The neighbors and my brother get their share but wife and I eat at least one a week. All kinds of different ways to fix them.
• 

  Do we have a winner?!
  • Jonathon  

  6
  0
  Votes
  6
  Posts
  127
  Views

  

  Jonathon no its actually my account. I ended up with 2 accounts due to temporarily forgetting my pw and opening a new account and this is the account I prefer to use. Thanks
• 

  Blue is better...
  • Joe Hell  

  7
  6
  Votes
  7
  Posts
  64
  Views

  

  glen 68!
• 

  Grills
  • Tex_77  

  128
  0
  Votes
  128
  Posts
  1730
  Views

  

  Tex_77 I’ve seen a ton of complaints about how thin the metal is on the new gravity feed. Longevity isn’t something Masterbuilt seems to take into consideration. I’m on 6th Masterbuilt smoker so…
• H

  #147 pork sausage binder question
  • hawktalon99  

  6
  0
  Votes
  6
  Posts
  119
  Views

  

  Joe Hell I usually mix fresh sausage by hand as well, you just need to mix long enough for the seasoning (and water if you add some) to be thoroughly mixed in. Anything beyond that is too long.
• 

  Gardening, canning, pickling and everything related
  • Tex_77  

  29
  2
  Votes
  29
  Posts
  211
  Views

  

  tarp Thanks!
• 

  Live radio spot at 620ish
  • Jonathon  

  6
  5
  Votes
  6
  Posts
  68
  Views

  

  Austin First downvote I’ve ever done, I’m not Brittle, DONT MAKE FUN OF ME! I have to go home now, I am too emotionally distraught to continue!
• 

  Chambered sealers.
  • PapaSop  

  14
  0
  Votes
  14
  Posts
  132
  Views

  

  I have the Vacmaster VP215 and got it about 10 years ago. I have replaced the oil and keep it clean, but use it for much more than household needs. I feel that it was one of my best investments. I do many dry goods like flour and grains, bulk spices, powder milk. I tend to buy everything from wholesalers and in bulk and keep food spoilage to a minimum. The professional looking packaging and labeling helps to support business growth, even for the small guy that just wants to do this more as a hobby. I very sound investment in my opinion.
• 

  Coronacation ???
  • PapaSop  

  10
  7
  Votes
  10
  Posts
  149
  Views

  C

  Somehow, that just does not sound right!
• 

  Is Beef Stick the same as Summer Sausage (just without the ECA)?
  • IndianaJohn  

  12
  0
  Votes
  12
  Posts
  225
  Views

  

  Excellent!
• 

  April's winner?
  • shaun martin  

  3
  0
  Votes
  3
  Posts
  145
  Views

  

  Winner for the Primavac 254 was Eddy Robey, we have emailed him and are awaiting his response. Then for the livestream there were a few winners of some seasoning and sausage and 2 people won $50 coupons and one person won a knife sharpening where we will pay for him to send in his knives then I will sharpen them and send them back!
• 

  Waltons 11# Sausage Stuffer
  • Little Baby Teddy  

  11
  0
  Votes
  11
  Posts
  174
  Views

  

  I’ve had it happen to me as well but I can always tell when it is going to do it, if something is taking a lot of effort to stuff then I know to back it off easy for a turn or so. You might check to see if you air release valve is functioning properly.
• U

  Shrink tunnel
  • ucbutcher16  

  8
  0
  Votes
  8
  Posts
  107
  Views

  U

  I’m not concerned about how to run it. I’m concerned about the quality.
• 

  What's this going to do to our rivalry Austin?!
  • Jonathon  

  16
  5
  Votes
  16
  Posts
  185
  Views

  C

  That sounds like a winner!
• 

  Recent order
  • BobbyMac  

  5
  0
  Votes
  5
  Posts
  108
  Views

  

  Jonathon Awesome thank you for getting back to me so fast, not worried about replacement I know you guys are great. Just wanted to make sure everything was safe before I added it to my meat. Thank you for clearing that up!
• S

  binder forground chicken
  • smokin greg  

  4
  0
  Votes
  4
  Posts
  83
  Views

  

  smokin greg Okay, if you are going to use both then I’d recommend the carrot fiber. You could use sure gel but I think that might be a little bit of overkill honestly.
• 

  Pork Brisket
  • Joe Hell  

  11
  9
  Votes
  11
  Posts
  172
  Views

  C

  Joe Hell That looks Real Good!
• 

  Coronavirus is definitely having an impact on business!
  • Joe Hell  

  103
  1
  Votes
  103
  Posts
  857
  Views

  

  PapaSop That’s where Seaboard is headquartered. The pork most likely came from Guymon, Oklahoma.
• O

  smoked wild turkey breast recipie
  • oldfitter54  

  3
  0
  Votes
  3
  Posts
  64
  Views

  

  Jonathon Wild Turkey is always good to drink! Gobble Gobble!
• P

  Pro Series #22 and #32
  • PJohn  

  25
  1
  Votes
  25
  Posts
  248
  Views

  

  akdave And on smaller ones it can even be really hard with that. Recently I tried stepping down from my 22 to an 8 and was VERY unhappy with how long the second grind on 1/8 plate took and the quality of the meat. I had the meat almost frozen between grinds also.
• 

  Podcast
  • Tex_77  

  23
  1
  Votes
  23
  Posts
  259
  Views

  

  Tex_77 Joe Hell We might be willing to do a trade of goods, but I’d try to sneak in a helicopter hunt into the deal!
• 

  Chambered vacuum sealers
  • PapaSop  

  8
  1
  Votes
  8
  Posts
  88
  Views

  

  PapaSop I can tell you that the PK 100 is nice. I’m still learning how best to work it, but it’s just the same sort of thing one goes through when learning a new vehicle. Yeah, the Primavacs are pretty sexy. Definitely on my wish list.
• B

  Potato Sausage question
  • BettyWNC  

  11
  0
  Votes
  11
  Posts
  210
  Views

  G

  Probably why poaching from 150 to 180 deg F. is recommended
• 

  Scales etc...
  • Tex_77  

  23
  1
  Votes
  23
  Posts
  192
  Views

  

  Yeah, that’s the big advantage of that scale, up to 500 grams (17 oz) it weighs by the 1/10th of the gram and it seems really accurate. We are going to try to do some smaller batches with sodium erythorbate with this scale.
• 

  If you’re looking for something good to watch while locked down
  • Jonathon  

  22
  0
  Votes
  22
  Posts
  185
  Views

  P

  Tex_77 Just finished next series of Chef Show with Roy Choy and John Faveruax. I’m a huge fan of Roy’s, would love to get to his place to eat. John just worships the ground Roy walks on and they have become friends after filming the Chef movie. very cool story.
• 

  Sounds of Spring
  • PapaSop  

  24
  7
  Votes
  24
  Posts
  299
  Views

  

  Jonathon
• G

  are seasonings interchangable
  • ginsu14  

  8
  0
  Votes
  8
  Posts
  129
  Views

  L

  Jonathon Thanks Jonathon, Will give that a try with the Willies next fall. Presently have 2 freezers full of venison goodies. Thought you might want to hear that lakes in the Clark, SD area are up 5 to 6’ right now. Should be some great shallow walleye fishing coming up soon.
• 

  Easter
  • Tex_77  

  43
  1
  Votes
  43
  Posts
  271
  Views

  

  My Prime Rib pictures from yesterday are in the “What did everyone cook today” thread.
• 

  Low temps using a kamado style smoker
  • Stats77  

  14
  3
  Votes
  14
  Posts
  233
  Views

  

  Jonathon i refueled the Primo today and still had half a load of charcoal left over from the last 8 hour plus cook.
• 

  Soups and Stews
  • Tex_77  

  55
  2
  Votes
  55
  Posts
  637
  Views

  

  Parksider coming in hot!
• 

  March drawing
  • s.a.m  

  23
  1
  Votes
  23
  Posts
  267
  Views

  B

  PapaSop I am sure Jonathan took it in the humor it was meant to be!
• 

  Injecting beef tenderloin.
  • PapaSop  

  9
  0
  Votes
  9
  Posts
  240
  Views

  G

  Parksider, good advice, resting is the key. Most meat taken to USDA temp guide while still cooking renders them almost inedible with a finish temp 10 or so degrees above safe IMHO Way better to remove from heat 5-10 degrees below and allowed to rest to finish internal cooking
• 

  Hatch green chilli
  • beekeeper84  

  24
  0
  Votes
  24
  Posts
  248
  Views

  

  Departing Contestant I agree lard biscuits,lard pie crust I didn’t get fat on accident lol.
• T

  Sort the seasonings
  • TChaps  

  3
  0
  Votes
  3
  Posts
  102
  Views

  

  TChaps It’s been discussed a few times. We’d like to create a list somewhere on meatgistics with different proteins where we would create a list of our favorites and then people could add theirs as comments. Is this sort of what you had in mind?
• 

  Snack stick day lol
  • beekeeper84  

  14
  7
  Votes
  14
  Posts
  270
  Views

  A

  I have been cutting my snack strands double the length I can hang in my smoker with out the ends being too close to the heat source and always keeping the length divisible by 4" or 5". When finished smoking I then cut them in either 4" or 5" length then my Dear Wife vacuum seals them in pint size Pre-cut VACMASTER vacuum sealer bags in our home sealer as we do not have a commercial sealer. She has had tremendous luck with these bags and gets almost 100% seals that last. With a home sealer we have never had much luck going over a Quart bag for dependable seals regardless of the brand of bags. Can’t wait till I can get a commercial sealer. I also love using scissors for trimming my smoked products
• 

  Something we forgot during the livestream!
  • Jonathon  

  30
  1
  Votes
  30
  Posts
  272
  Views

  M

  I would love to make both Pepperoni and Landjaeger or even a German Knockwurst.
• 

  My other passion
  • beekeeper84  

  22
  3
  Votes
  22
  Posts
  205
  Views

  

  beekeeper84 check with any candy making companies you might have near. They store liquid sugar and have to clean their silos. Most of the time the pump the waste down the drain. Brown and Haley here took the waste and gave to beekeepers to feed their bee’s saving the bee’s plus reducing disposal costs.
• C

  Shipping Summer Sausage
  • ctraymond  

  6
  0
  Votes
  6
  Posts
  131
  Views

  C

  Jonathon Well I added both (Sure Cure and Sure Gel), and the Encapsulated Citric Acid. That was my main concern was the self life in case it did thaw. I will go with the freeze, insulate, and ice pack approach.
• 

  Go team orange!
  • Joe Hell  

  12
  1
  Votes
  12
  Posts
  145
  Views

  T

  Sorry to hear that. I hope he gets over the virus soon and that his family is fine too.
• T

  New to Waltons
  • TChaps  

  15
  1
  Votes
  15
  Posts
  134
  Views

  

  Fun fact the private equity firm that is invested in Masterbuilt is also an investor in Kamado Joe.
• T

  Does anyone have the ratios for seasoning and cure to meat for the tons unit sausage seasoning??
  • TyC80  

  4
  0
  Votes
  4
  Posts
  100
  Views

  T

  Jonathon thank you very much. That is about what I came up with as well. They will be hitting the smoker soon. We ll see how I did!
• N

  Cured summer sausage casings becoming loose.
  • noting  

  16
  0
  Votes
  16
  Posts
  242
  Views

  

  noting Ghosting is the issue that happens sometimes with jerky/dried sausage where everything looks fine at first but then a white powdery substance starts appearing on the surface. It can happen on a jerky with almost no moisture and in a vac bag, that is how you know it is not mold. Some people say it is Tyrosine that is forced out of the meat, some say salt. Texas A&M has a great quick breakdown on this https://meat.tamu.edu/2013/01/22/possible-causes-for-white-film-on-beef-jerky/
• 

  Lockdown crazy
  • BobbyMac  

  8
  1
  Votes
  8
  Posts
  119
  Views

  Y

  I didn’t even think about that, but we have an event this summer that it would be useful to have around. It is interesting how how life has come full circle from watching ‘the old people’ in my family making foods based on the seasons, moving on to convenience food and now back doing what they did and wishing they would have written down more recipes and I asked more questions. It has been an great learning adventure especially when you nail the recipe that brings back memories.
• 

  Best Burger Grind
  • skibumben  

  8
  0
  Votes
  8
  Posts
  138
  Views

  C

  Well, it depends on what you are grinding it for.
• 

  Mid-Month Livestream
  • Jonathon  

  7
  2
  Votes
  7
  Posts
  61
  Views

  

  Jonathon If I get a chance to get away I’ll try to call in!
• 

  Most unique/remote restaurant you have ate at
  • Tex_77  

  32
  0
  Votes
  32
  Posts
  136
  Views

  

  YooperDog I’ve done the River Walk, but it was back in my younger day. I do want to get down there soon though. May try and make it there this summer if we got to Kerrville.
• 

  New Seasonings
  • Jonathon  

  12
  1
  Votes
  12
  Posts
  139
  Views

  

  Alright, they are up at waltonsinc.com/new they don’t have pics yet but you can look at descriptions! Austin Yeah almost all the marinades are 12.5 lb batches
• C

  taco sticks
  • craigrice  

  4
  0
  Votes
  4
  Posts
  84
  Views

  C

  Joe Hell Jonathon as always thanks for the good advice
• 2

  Hickory syrup
  • 21cedar  

  2
  1
  Votes
  2
  Posts
  64
  Views

  

  21cedar I’ve never done anything like that. I’d imagine it’d give you both some sweetness and some smoke? My worry would be how much sweetness? Simple Syrup can be overly sweet for meats!
• 

  This topic is deleted!
  • AaronSilves  

  1
  0
  Votes
  1
  Posts
  7
  Views
• F

  Casing questions
  • fallflight  

  7
  1
  Votes
  7
  Posts
  106
  Views

  R

  I ran out of the collagen casings the last time I made breakfast sausages so I formed the bulk meat into sausage size rolls with my hands. I put them in the freezer for an hour or so till they firmed up then vac sealed them. Freezing them first keeps them from being crushed by the vac sealer. Time consuming but it worked and my wife likes them better with out the casing.
• 

  WAAAAAY Off Topic
  • Jonathon  

  18
  4
  Votes
  18
  Posts
  207
  Views

  T

  We use that all the time. Keep the ingredients on the shelf all the time. Dog can sleep in your bedroom the same night. Bruce
• 

  Sasuage making with the boys!
  • beekeeper84  

  6
  4
  Votes
  6
  Posts
  118
  Views

  

  craigrice 11# is the way to go. I have a 5#. It works great. You just fill it more times. But an 11# Is better, because I usally, make no less then 10# of meat at any one time.
• 

  New Seasonings!
  • Derek_D  

  2
  3
  Votes
  2
  Posts
  97
  Views

  

  Derek_D You’ve chosen a few awesome ones! Apple is incredible and gets overlooked all the time cause “Apple” isn’t all that exciting! Hab Mango is a favorite of lots of people here. Philly has become a lot of peoples “go to” brat, you can eat a lot of them, which isnt always true. More than 2 habanero mangos isn’t always the best thing and Hatch Green Chili is probably the best thing Excalibur has done in recent years (though I feel that way about lot’s of seasonings!) Good luck with your inspector!
• C

  sanitising
  • craigrice  

  12
  1
  Votes
  12
  Posts
  109
  Views

  C

  Tex_77 I had it one time when I was still trucking was at oak grove mo. ta bought some grocery’s for my truck it had a fridge. micro and everything else bought a premade micro sandwich spent the next 3 days sick
• 

  Air Fryer Brats
  • Brianh  

  6
  4
  Votes
  6
  Posts
  82
  Views

  

  Tex_77 I can’t get her to even try Turkey, JUST chicken and mostly only chicken breasts. I still see this as a win for me!
• 

  Vodoo Ranger IPA brat
  • IVERYAN  

  42
  0
  Votes
  42
  Posts
  304
  Views

  

  IVERYAN I’ve only ordered samples direct but that is for food service only as far as I know. I would think there are other puree or concentrates you could find at the store…that or make them yourself.
• 

  New Brat Seasoning Coming!
  • Jonathon  

  19
  1
  Votes
  19
  Posts
  200
  Views

  

  calldoctoday Yesterday we were sick of meat by the end of the day…Maybe it was all the Rib Eye, Tenderloin, Ham, cured meats and sausage we ate. I’m not complaining though!
• 

  Made me laugh
  • Jonathon  

  2
  6
  Votes
  2
  Posts
  57
  Views

  
• 

  Schedule Upgrade at 9 AM 2-25-20
  • Jonathon  

  6
  1
  Votes
  6
  Posts
  80
  Views

  

  Probably should take away my privileges as I am unsure what “priveleges” are? I really don’t want to get into a “who makes more spelling/grammar errors” fight with Austin though! If anything he should take away my privileges to change the color of groups…
• 

  Hog Jowls Indeed!
  • Choripan1  

  11
  0
  Votes
  11
  Posts
  106
  Views

  

  Choripan1 I regularly make Merguez at the shop that is loosely based on a recipe I found in a book. The proportions in the book made an unreasonably salty product in my opinion. I use a Harissa seasoning based on their recipe but about 1/4th of what they call for. When I get a chance I will try to post the recipe.
• 

  Thanksgiving Leftovers
  • Tex_77  

  18
  1
  Votes
  18
  Posts
  194
  Views

  

  @joe it is! Got a little bubbly but that’s a good thing it seems! We should have something nice in the next few days!
• 

  Making 9kg of Salami
  • skibumben  

  25
  1
  Votes
  25
  Posts
  288
  Views

  

  skibumben Man those look GOOD!
• 

  Come see us at Pheasant Fest for FREE!
  • Jonathon  

  38
  1
  Votes
  38
  Posts
  377
  Views

  

  Joe Hell Yeah, we are super lucky to have such a nice booth. The nicest thing about that booth is actually the floor! It is foam that looks like wood and it saves all of our back and knees and feet a lot of pain. We have people who come into our booth just to give their feet a rest!
• N

  smoker issues and questions about pk100
  • no_eyes_processor  

  7
  0
  Votes
  7
  Posts
  138
  Views

  

  twilliams Yes, no_eyes_processor not only has an awesome sense of humor but he keeps at it and churns out good stuff!
• 

  Color War
  • Tex_77  

  101
  3
  Votes
  101
  Posts
  750
  Views

  

  Huh maybe it was orange initially? It’s not now though!
• N

  Grinder comparison help
  • Njlungbuster  

  60
  0
  Votes
  60
  Posts
  596
  Views

  A

  I have used a #12 for years and love it but wanted one with a bigger throat and just got a great deal on a #32 Weston Butcher series and was ecstatic About its performance. I think it cut my grinding time in 1/2 and the performance with an 1/8 plate was exceptional. I really wanted a 2hp #32. but the price was nearly double the one I got.
• C

  christmas dinner
  • craigrice  

  16
  0
  Votes
  16
  Posts
  232
  Views

  C
• 

  Stuffing the next day?
  • Choripan1  

  5
  0
  Votes
  5
  Posts
  154
  Views

  

  Snack stick seasoned meat gets really sticky the longer that it sets and could be really tough on your stuffer to push that stuff through the smoker the next day. As others have said, the fresh sausage or even summer sausage would probably be OK. But, trying to push that sticky mix into snack stick casings would be a bear. I really like to stuff all of my sticks and sausage right after grinding/mixing and then let hang overnight which allows the casings to dry out a bit prior to going in the smoker. Obviously if you use the encapsulated citric acid, you need to stuff and smoke pretty quickly or the ECA will burst and mess up your batch. Last weekend, we did grind up 250 lbs of meat on Friday night and let it set (covered) in our garage (nice and cool in ND), then mixed and stuffed the next day.
• T

  Citric Acid and snack sticks
  • Todd Phillips  

  4
  0
  Votes
  4
  Posts
  124
  Views

  T

  Thank you very much
• 

  January meat run.
  • PapaSop  

  41
  10
  Votes
  41
  Posts
  560
  Views

  

  Part tres??? So the “Beast” is a bit much to lug around. Needed a better solution. Picked up a rolling cart, added a riser and made it mobile. Much easier to move around. Easily move from storage room to kitchen or even outside. If it ever gets above zero that is.
• A

  Good Sauerkraut
  • akdave  

  4
  0
  Votes
  4
  Posts
  127
  Views

  A

  A Saxon German tradition I grew up with is Pork Chops, Pork Roast, Cabbage Roles or Pork Sausage, all smothered in sauerkraut and baked and always served with mashed potatoes or hot German Potato Salad
• P

  I want to lodge a complaint...
  • Parksider  

  30
  6
  Votes
  30
  Posts
  535
  Views

  K

  The emoji for team blue, just has to be something with tears on it. Orange is bright and sunny everyday.
• 

  Valentine's Day
  • Tex_77  

  39
  3
  Votes
  39
  Posts
  285
  Views

  

  s.a.m Good point!
• 

  Ibp pork processer
  • s.a.m  

  7
  0
  Votes
  7
  Posts
  133
  Views

  

  denny66 Rant?? Not at all. Have the same memories of grandma’s chicken. Can’t duplicate. Just grab the pan with her apron. Just saying.
• S

  Stop the emails
  • slickhead  

  2
  0
  Votes
  2
  Posts
  80
  Views

  

  I believe what you need to do is, click on the profile circle in the upper right hand corner, then click on settings. Then on the settings page scroll down to email on the left handed side, and change your email setting to off. I think doing that will stop most of the emails.
• T

  Snack sticks
  • tomcat1963  

  3
  0
  Votes
  3
  Posts
  153
  Views

  

  tomcat1963 So liverwurst is usually cured and made in such a way that it is more of pate than a normal semi-dried sausage. Could it be done? Yeah, probably but I am sure it would have to contain more pork or beef meat than liver and probably by a good amount. I’d imagine more than 30% liver and you are going to see some issues.
• R

  Bent base on Weston #32 Butcher Meat Grinder
  • rnbryan51  

  7
  0
  Votes
  7
  Posts
  159
  Views

  

  rnbryan51 I have the same grinder and while it is slightly tilted back, so is the much larger shop grinder we have. That was one of the first things that I noticed. It seemed to me that is was made that way ‘by design’ as they both appear to have the same angle. I could be wrong.
• C

  Pineapple jalapeño bratwurst
  • Chillbro  

  6
  0
  Votes
  6
  Posts
  125
  Views

  

  Chillbro I thought that the pasteurization process destroyed the Bromelain but I guess not, it looks like it still does contain the bromelain. Dehydrated pineapple chunks are also a good way to up the pineapple flavor.
• D

  Beef heart
  • Denny  

  4
  0
  Votes
  4
  Posts
  128
  Views

  D

  Let me know how yours turns out.
• 

  Encapsulated citric acid
  • jblandford  

  5
  0
  Votes
  5
  Posts
  130
  Views

  

  Jonathon Thanks again Jon, they turned out fantastic
• 

  Monthly give away
  • s.a.m  

  15
  0
  Votes
  15
  Posts
  252
  Views

  D

  No luck with anything I tried, several computers and my iPhone all with the same results. I guess I am out for now.
• 

  Buffalo Wing Jerky Sticks
  • Jonathon  

  3
  1
  Votes
  3
  Posts
  115
  Views

  

  chippewa We bought some Franks powder to try to add it to sticks and it didn’t work that well, I think it was because of the vinegar powder in it. BUT I love Frank’s too and I think if you like that you wild like this seasoning!
• C

  Grinder ?
  • chippewa  

  9
  0
  Votes
  9
  Posts
  211
  Views

  C

  sailfaster I got a nylon one and it is to thick. The plate is sticking out past the notch. I would assume the fiber ones will be as thick also. Going to try the Nylon bucket lid trick.
• B

  Snack sticks
  • Brianp  

  2
  2
  Votes
  2
  Posts
  130
  Views

  

  Brianp Buffalo chopper is going to give you some more control and ice in it is pretty common. We have used them to make hot dogs and products where we want emulsification of the meat and they work excellent for that. You absolutely could use them for snack sticks, it would just be an adjustment on your speed of the blade/bowl and how long. I’d really recommend you try to get in touch with our commercial sales department. A buffalo chopper is certainly a commercial piece of equipment and they might be able to help you in finding one, how to use it and what other supplies you might need. You can call our customer service team at 800-835-2832 and explain your situation and they will get you in touch witht he proper commercial salesman for your area!
• 

  Superbowl
  • Jonathon  

  7
  0
  Votes
  7
  Posts
  113
  Views

  B

  Also long suffering Viking fan. Need better o-line.
• 

  New Quick Reply Box
  • Jonathon  

  8
  2
  Votes
  8
  Posts
  129
  Views

  

  twilliams Yes, that’s a downside, the nice thing is if you are in the quick reply box and hit the @ symbol it will bring up a list of recent posters and if it isn’t there you can type in the first letter or so and it will appear.
• C

  Willy's Snack Sticks
  • Chucktheanchorman  

  6
  0
  Votes
  6
  Posts
  167
  Views

  C

  Thanks for all the help
• A

  This topic is deleted!
  • armyguy  

  2
  0
  Votes
  2
  Posts
  4
  Views
• C

  pit boss
  • craigrice  

  5
  0
  Votes
  5
  Posts
  103
  Views

  H

  I’ve had one for about 7 years. Very good unit! Have made a lot of delicious food on it!
• 

  Stuff & Freeze and then Smoke later?
  • Jonathon  

  11
  0
  Votes
  11
  Posts
  221
  Views

  

  Ben W With hotdogs I would suggest you add a little more water than what is called for and keep the meat super cold. That should help, I think Austin used this a long time ago for hot-dogs but I never have.
• 

  Summer Sausage Temp
  • Derek_D  

  9
  1
  Votes
  9
  Posts
  145
  Views

  

  Derek_D It is all personal preference, I’d be interested to see which one you prefer though!
• 

  Smoke vs. no smoke
  • twilliams  

  3
  1
  Votes
  3
  Posts
  88
  Views

  

  twilliams The Dill Pickle doesn’t do well with cheese in my mind but I haven’t given any thought to smoke…I could never articulate what I don’t enjoy about the Honey BBQ Stick, everyone else loves it but I don’t. I now wonder if it was the smoke mingling with it that I objected to? I might try making this again.
• 

  Curing Chamber
  • deplorablenc1  

  3
  1
  Votes
  3
  Posts
  110
  Views

  

  deplorablenc1 Necessity is the mother of all invention!
• 

  Difference between stick & summer seasoning
  • mars  

  3
  0
  Votes
  3
  Posts
  120
  Views

  

  mars I use Willie’s in summer sausage alot of the time.