I do love going to the meat counter at my local grocer and ordering a bunch of beef fat, I like to say it loud so people can hear, I’d like to think that they say, “did he just ask for 20lbs of beef fat?”

That’s what i wish I had. Started to look into the coolbot and make my own small one at some point

Wow. Glad you found the issue

bocephus no changes that I know of

bpschuebel Thanks. I have a batch of goose sticks in the smoker right now. I’ll make sure I don’t run out of water. I made sure I had plenty of fat in this batch and cut back on the mixing time to 6 minutes total. I just fried up the waste mix and it was very good, not rubbery at all. So, that is a good sign. The problem batches were noticeably firm when I fried up the waste from them. Still not sure which variable or variables caused the problem batches but I’m going to be more diligent about controlling all of them in the future.

It works - go with it.

Finally got my hands on one! Took a 5 hour trip heading back home. Will start another post later.

no_eyes_processor great to see you posting again. processhead is giving you solid info

Chef said in TRIVIA: Can you identify the dish by its ingredient??:

Dr_Pain I need to take some pictures of my gumbo next week. Making 20 gallons for people for thanksgiving. I will make my roux in the oven and then add the vegetables.

Only doing 1/10th of that but I’m making a traditional roux. Sounds like a good ol fashion challenge

The PK-100 specifications say it is rated at 1250 watts, which means it consumes about 10.5 amps when operating at its maximum rated output.
A heavy duty grounded extension cord 25 feet long with 14 gauge or 12 gauge conductors would work fine with this smoker and have little or no impact on performance.

Steer clear from the light duty extension cords marked 16 gauge or 18 gauge. Also stay away from long cords.

Jonathon being adventurous can be beneficial! One never knows until one tries!!!

zbigjeff said in smoked cheese:

Midwest_kc Just blame c19 and get 'er done.

Works for everything else, right?

zbigjeff said in Chef vs Claude Battle …… to the Death!!!!:

Dr_Pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That’s where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can’t put my finger on a name for the dish.

I just love that story. A story of usage and necessity is found in many cultures. Down here they use to have Red Beans and Rice on Mondays because it was laundry day and they would use the starch from cooking the rice to starch their clothes (that’s before we added just the right amount of water to be absorbed by the rice)

Chef It is a fun store to go to for sure though.

billow99 Thanks for the recipe.

I meant to say 100 gallon not lb.

HerbcoFood said in Yearling, Veteran, and Old Timer badges:

JohnG5 Did the badge for someone who posts over a certain amount of times during the a given week not make the cut, it being the “Don’t you have something else to do?” badge?!?!?!?!?!

😂😂😂😂🤪💪🏻

PapaSop I think they appreciate being notified of any issues, they are usually pretty quick to fix them.

Dr_Pain Still not even done getting it all cut. Hopefully I can get the carcass processed tonight.

The first one didn’t go so well. She moved and the shot grazed her, then the sticking didn’t get the mainline so she didn’t get bled as quick as I would have liked. And the hoist setup I had failed as we began skinning. So there was more blood in the shoulders to trim and more hair on the hind to clean.

The second gilt was textbook. I didn’t even need to put feed or milk down to get her still, she just stood there staring at me. I had longer knife so I got the jugular right away. The pen was a little muddy and after the first we just wanted to get her processed as quick as possible so we didn’t save any blood…but we’ll try again next time.

Jonathon said in Pass it on Outdoor Mentors:

Good job guys, they are all sold out!

I am excited!!! I would definitely pass out if they select my name. Any words on when they will draw and announce?

I got to spend a year in PI. I was there for 6 months on a rotating detachment from Okinawa. Two days before we were to get on the boat to head back to Okinawa, Mt Pinatubo erupted. Since we were combat engineers, we were about the only ones with equipment to clear ash. That left us there another 6 months clearing flightlines and the port.

gus4416 that would be AWESOME!! Thanks

Jonathon said in Cyber Monday Livestream:

craigrice Last year, someone was streaming from their deer stand…anyone remembers who it was? PapaSop You’ll have to tune n to find out! No, that’s mean and I am not mean, almost all Walton’s branded equipment will be included in either TBM or 13 Days of Christmas. Most will be on both!

Wasn’t me but recall someone was. Don’t remember who.

Dave R Thank you for the information! I just need to take the leap and start doing this, he says for the 400th time.

zbigjeff said in Member rewards:

PapaSop Hey, if I did that with my Bearpaw, I’d be at the rim. But, that’s a viable amount. It would only force me to get up every 10 mins.

Yep! LOL

YooperDog said in Pickled Beet Recipe Help!:

Dr_Pain You have to add that special ingredient. I am still on the trail to duplicate my great grandmothers pickles and and kraut. She never used a measuring cup, just her hands. It has been an interesting journey, close, but no cigar.

I will never be able to 100% reproduce mine because she grew her own vegs and that was in Northern Quebec which is completely different than South Louisiana (soil, himidity, temp, water etc…)

YooperDog said in How was your Sunday!!:

Dr_Pain Coming down for oyster season, need to get a loaded up po’ boy. Well that and to see my niece.

Where are you going to be? If anywhere close to Lafayette then we could hit those poboys together :)

HerbcoFood Love it. Sometimes need a bit of help or not with the appetite. Vegetarian: Lmao

YooperDog said in Favorite way to prepare deer heart?:

Dr_Pain I have eaten haggis over in Scotland and like processhead said it isn’t much different than other mainly eastern European meals I have eaten over the years. The gentleman that heard I was interested in trying haggis was so surprised that he went and bought me my haggis dinner. He didn’t think anyone from the US would dare try it. I remember reading awhile ago that the FDA willnot allow lamb lungs to be used is US food. Not sure if this is true.

I had heard this about lungs in imported food products being verboten.

Grimpuppy thanks for the Info. Good luck and keep me posted.

GWG8541 nice… hoping and praying for their new business and journey. Where I’m from butcher shops are booked out for a year. Man that’s a lot of Waltons quality products

Mark Moss - It was just a glitch, Walton’s is awesome and I will go no where else.

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

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.

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

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)

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.

0E218E57-D7D8-4906-AC23-2EBA1215D278.jpeg

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.

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

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!!!