Jonathon Can’t wait to see that, don’t let your wife tune in or she will want to go out dancing.

lkrfletcher nice and well deserved. Thanks for all the solid advise along the way.

PR butchering Okay, talked to some of the old timers in commercial sales and the consensus was…there is no consensus! First thing is, Meat Block. It if is Wild Game, toss it. That is going to hurt but not as much as food poisoning! 2nd, like I asked above, any graph data on internal temp would be an enormous help in answering. Figure it hit 140 and then shut off, so it dwelled for a bit at least. Since it was -17 it probably dropped REAL quick but how quick is real quick? Even if it is -17 hangingin in a smoker, that might have taken a bit to cool off. IT at 140 is 12 minutes which really isn’t that long. Lastly, for the Kielbasa I am assuming you are planning on reheating it before you eat it, so make sure it gets reheated past 160.

For the sticks it is a little different. I wouldn’t hand this out to anyone else, this is the type of thing if I chose to assume the risk of eating that would be my choice but I wouldn’t let anyone else eat any of them.

Of course, the quality of the meat is a question too. If they were beef/pork then how good did they look, smell and feel before you processed them? How careful were you with sanitation?

Jonathon thanks for the update. I honestly forgot to check when I hit 1500. Apparently it was awhile ago. Thanks for all you guys do.

PapaSop - Nice

mrobisr Thank you

Fat_Bob
Try a custom built smoker from Cotton Gin Smokers

zbigjeff I got the email earlier this week for the cutting board, so we shall see!!!

Jonathan, I haven’t seen a post recently with the “Troubleshooting Meat Processing” any new updates.

Greg Tishkowski It was really a good prize, they do a wonderful job sharpening the knives.

JohnG5 yep. Havnt had a chance to try it. What was the puffs to meat ratio. So I dont have to experiment with it. And did you run them through the grinder or just crumble and mix with seasoning?

Parksider I picked some up recently and really like it. You are right about the consistency.

lkrfletcher said in Sweet!:

Sweet!

Dude!

great, they will surely thank you very much. They will have a delicious and nutritious meal https://soundcloud-tomp3.com

Tex_77 said in Meatgistics Maintenance:

Ugh that’s my favorite tome to be on.

Same here… If I set an alarm… LOL

pepperettes That’s a real wiener!

GWG8541 Thank you for your service!

bocephus thank you. Was scared I might ruin the blade. Going to save up for a new sharpening attchment but for now this works.

My brother was there at the time w 2/8

oldtimer I just use a rolling pin with the seasoning either in a gallon ziplock or it’s own bag. Here is a tip, once you receive the seasoning after order in the original bag cut a small slit, fold over or roll to get all the air out then put in a vacuum seal bag and vacuum seal it til ready to use. Another way if no vacuum sealer is put it in the freezer.

Thanks all for the info

Johnboy13 I ground my fat with a 3/16 plate and this is what it looked like 20211212_091757.jpg 20211212_085630.jpg

Jonathon did you add cheese to the sticks?

mrobisr Exactly. I am with you 110%. My brother did the circuit for years with all the schedules, rushing from here to there, etc. It looked like a whole lot of work & stress to me & not much fun.

I had a bit of an issue with the web site earlier tonight but it seems ok for the last while now.

This was quite a read! LOL

twilliams That seems like an aggressive flavor mixture.

calldoctoday said in Sauerkraut:

DennyO Yes, that is what we have. We have a batch working now. My youngest son has it hiding in his closet, on a pan with a towel, to try to keep it dark & cool. It has been hard to keep things cool around here for the past few weeks with temps in the 80s at times. Finally getting a little nip today & tomorrow.

Just terrible, 80’s huh,Oh, My! LOL, I wish we had that around here now!

mrobisr said in Pink Cure:

processhead That would probably work extremely well.

The situation I found myself in as this was happening was in the packaging of 20-40 5# bags of cure #1 on a Friday night and by Monday they had gained several ounces. The plant could have switched to plastic bags instead of paper, but once it was determined that it was just humidity the QC and R & D folks were happy. A few oz of water in a 2,500# batch apparently didn’t change the final product.

Right. If the cure was in prepackaged, factory-weighed containers, then absorbed moisture would be no problem.

Only when trying to weigh out the cure in small quantities, like for small batches, would you run the risk of not adding enough cure.

That’s why we all order from here

Surg That looks perfect. Good snacking in your future.

Jonathon I understand. We lost our Blue Healer Duke a year or so ago & it was really sad. He was the greatest of good dogs & I have had a few others too. But Duke had two ACL knee surgeries & we do not live near the good A&M school, with the good doctor that I knew personally before he died, anymore. Those vets are proud of their work these days. I had been there with ol Doc Poindexter when he worked on bulls, horses, & all sorts of other things & can’t even begin to imagine what the modern day vet would charge for all that.

bocephus It doesn’t change with steel knees either, the tendons and muscles still act as a barometer.

Jamieson22 OK, ours are stainless steel. It looked like yours were about the same. We need to find you some SS Filters so you can keep them longer & wash them when needed. I just cannot imagine them costing that much, but everything these days is shocking me. I am in a constant state of shock!

Jonathon just NO

Tex_77 said in OT: Canvas Tents:

Dr_Pain You know I bet some of the people stuck on the interstate in Virginia wish they had this setup in their trunk or pickup bed! They’d be nice and toasty while stranded!

I bet!! Could you imagine the tent party LOL!

cdavis My brother live down there in Ovilla, south of Dallas, says it was in the high 20’s and that was about it for winter so far. I can deal with the snow, but the ice sucks with the truck, I can’t get enough weight on the rear end to keep traction, take about 1,500 lbs. over the rear axle to get a grip on ice with the traction tires even. Glad it’s gone now, warmed up to 41 degrees and rain. Normal weather for the NW.

Happy New Year Jonathon . Thanks for including one of my post in the recap. Although I am down, I am getting better and I will be ready sooner than later in bringing my A game to the Community. All you guys deserve my best

HerbcoFood said in Spice Lined Casing:

Jonathon Those look real fancy there Clark!

Was that a Christmas Vacation quote ROFL!!!

Jay Fleck The one i use called grilleye max has no problems for me. I fancy its design and its connectivity. can i join that poll too?

Tex_77 Thank you, I’ll give it a try when they get it back in stock.

bocephus said in Walton holly sausage mix:

Johnboy13 Add a little bit at a time and fry up a small patty, until you get it right. Remember to document the quantity per weight of meat.

Totally agree with this approach. Don’t commit all your ground meat till you have a mix that you like. Stick to 1 or 2 lb batches. Then scale up up the meat and seasoning amounts after you get the flavor you are looking for.

calldoctoday agreed!! thanks

Randie N oh man. That’s a steal.

twilliams I had same problem. Turkey was doing just fine until about 148-degree internal temp and stalled. I think it has a lot to with patience for it to get to the done temp.

kyle HerbcoFood You’re very correct on Sous Vide being a tool. Just like a smoker, a crockpot, a pressure cooker, a cast iron skillet or pot, etc. But, people try to throw away all the other tools in their toolbox and use one tool. Don’t get me wrong, it has a prominent place in my world. But, it’s definitely not for EVERYTHING.

Jonathon Merry Christmas to you.

I had a stall too, but late at night and these sausage heads told me to water bath and I haven’t did my sausages the same since, thanks folks.

That is a great looking outside cooking station

Randie N Try to relax, it’s not easy sometimes, but you can do it!

calldoctoday All in good fun. Hope you and your family have a Merry Christmas and a Happy New Year also.

badfire2625 that’s a fine looking crew you’ve got there. Congrats on the new mixer.

Garry Tarpley man that looks great 👍

bocephus Yeah, they arent even that hard to do. I am going to start a thread in https://meatgistics.waltonsinc.com/category/62/suggest-features for recommending new ones

M. Saboe it significantly increases the time it takes for the meat to get to temp. I would use it for the first hour of dry time on snack sticks and sausage then switch to the 1250 watt setting to get the smoke rollin.

PapaSop Looks like a great breakfast.

twilliams I do mine hot and fast. I like to get crispy skin. But as to your question I would think as long as you got above 140 deg within 4 hours it would be OK. Do not take my word for it though. One way to help negate some of the time frame though is to spatchcock it. Heck a spatchcock turkey hot and fast can be done in 1 1/2 hours

Randie N thank you sir.

cdavis yes it is

Randie N No I cannot say I have had Lebanon bologna, but your comment about typical lunch meat is why I want a recipe that has different flavors. In the book I have there are 2 different recipes for the bologna one seems like you describe as lunch meat, but the other is fermented and that should elevate the flavor which will be the one I try along with the sweet one.

Randie N go to Waltons.com/live. That’s the easiest way.

Midwest_kc believe or not by request i made and ultra low fat summer sausage that turned out very good for be a healthy alternative. 70% beef chuck and 30% lean pork loin, but I cooked it extremely slow to keep it edible.

All 1 hour times with a full water pan
100f, 110f, 120f, 130f, 140f, 150f
170f 2 hours
Then into a 176f water bath until internal temperature of 160f was reached.

Yes it was and all day cook, but it worked.

The Brat Barn keep up the good work.

GWG8541 I lived in Trenton at that time but made that same drive with my dad. Those images do stick with you. Cant imagine actually going thru it.

Name brand vacuum bags are usually listed as BPA free . If it is not mentioned it may be cause for concern.
For some, other chemicals leaching from plastic pouches may be an issue
Reusable silicon sous vide bags are becoming more popular but have other drawbacks, cleaning, sterilizing, drying, etc.

cdavis thank you bud!!

cry baby craigs ?

Randie N lol…yep!

PapaSop thanks for the info. I will have to swing by Harbor Freight tomorrow.

zbigjeff Well said. There are those who just don’t think the way I do. So be it. Anyone that excludes law enforcement would not have my business.

lkrfletcher those are some great looking sticks.

mrobisr thanks for the info 👍

JohnG5 thanks for the laugh

Hope he still talks to us

Jonathon can I get Jonathon to purchase a ticket for me? Just kidding!

fallis10 did you use a binder

cheesy www.ballisticproducts.com

processhead you nailed it 👌

Grimpuppy said in Escali Precision Scale:

Looking back on it, I could have filled the jug in the middle with water till I got to 2000 grams instead of adding all the other things.

Yeah, but what you did was way more entertaining!

HerbcoFood Thanks for the help, waiting on the time before I start calling. Going to contact UPS first.

Chef Do you have an update on this?

bocephus The Cosmic Crisp is a cross between a Honey Crisp and Enterprise. It was developed by Washington State University at the request of the growers to replace some of the Delicious varieties whose shelf life and refrigeration life is poor. I was able to get two trees for my home early being a resident of Washington, mine just started producing this last summer. Originally the seedlings could not be distributed outside the state of Washington until the commercial distribution was established.

processhead I have found that it not only varies from carrier to carrier, but where you are at, & who the driver is. When we were in Texas I used to rave about FedEx. It was a very private area, they could drive right through the front, & drop at the front door, pick up & all. UPS was very sloppy with their driving skills, etc. there. I will leave it at that. Here, DHL was hands down the best, but they left the building here over ten years ago at least. They would pick-up & deliver perfectly. Even brought treats for ol Duke the Healer we had then. Now it depends on the driver & they all go back & forth with the various carriers, for the most part UPS was taking the prize most of the time. Someone is here most all the time too, but some insist on walking to front doors & doing a stop & drop, no indication that they ever arrived until we find something on the front porch that we rarely use or in the bushes. We try to get them to just use the drive so they can just drive around & straight through to make it easy on them & drop at the garage or back door, that way if they are in a hurry or doing the stop & drop, it is OK & it makes their job easier too. We have tried to keep them informed over the years personally & in writing. So long as they keep a regular driver, which they all used to keep, we are good & have a happy relationship. Unfortunately, that does not seem to be the case so much anymore though as they change a lot, folks quit & move on, etc. It just is not what it used to be. For shipping, we have usually just found the USPS worked out the very best & the price was right & more convenient. However, they refused to ship something recently because it was Ginger Ale, a liquid. Somebody was in a pinch I am certain. We ended up having to drive to town to one of those UPS stores as UPS no longer takes packages for shipping here anymore at their yard not too far away. The cost was about three times the cost of the USPS. Please Pardon my rant, but that is the way I see it, they have all gone way down hill & sadly to say, are no longer consistent. Part of all that is another story for another day between the employees & the employers most likely.

Jonathon That is absolutely correct.

FatMac_1186 great engineering 👍

Jonathon no sweat, I actually enjoy this process of watching you guys grow and being a part of the process a little bit via this community is really neat.

Randie N thanks for looking out. Not sure why she keeps it up.

My order took a total of 27 hours from order to delivery. I’m impressed 👏

mfrievalt awesome setup. Now I’m really jealous 😩

Bgoofy1 It was amazon. Just add that in or search for that product number at end of link.

But it is the “SunPatio Smoker Cover 40 inch, Heavy Duty Waterproof Electric Smoker Grill Covers, UV and Fade Resistant, Square Gas BBQ Smoker Cover for New Model Smokers Masterbuilt, Char-Broil and More”
28"x22"x39" option.

I have not tried this cure with venison, so I am not speaking from direct experience.
A fresh leg of pork is about as different from a venison hind quarter as night and day in terms of amount of fat and the flavor profile of lean pork compared to lean venison.
So if you were to use the cure on a venison hind quarter, I don’t think you would never mistake the finished product as a regular pork ham.
On the other hand, you may like the how it turns out.
I have had really good success making pastrami out of venison hind quarter roasts.

bocephus - They re out there. I just got a $600 delta bench sander for $60 on craigslist. I am setting up a woodworking shop in the garage for retirement. That being said, the PK100 is going to have to get a cover and go outside.

Click on the pic to see better. Not sure why it is like that

craigrice I understand I have ordered and actually won some seasoning a couple years ago on the cyber Monday stream. They are great

lkrfletcher Be patient. It takes time for all of the groups to appear. Also there is a 10% discount code:VD10 that is good through 11/30/21 This discount is good for Veterans only!

Sale on everything ends monday. I believe

Bob Stehlik Yes it can definitely be used in an air fryer, I also use it on legs and thighs on a charcoal grill with great success.