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Recent Posts

  • C

    ![4_1558809322866_A7ECF11A-1902-48C0-9598-D22E999B00B8.jpeg](Uploading 3%) ![3_1558809322866_1A4D01FF-FB35-4603-BBEC-E21789156F70.jpeg](Uploading 3%) ![2_1558809322866_30D91A1A-6C37-4167-8861-A88F13FED502.jpeg](Uploading 3%) ![1_1558809322865_592E05ED-24FA-44F5-BA1D-C58D4D5CBF44.jpeg](Uploading 3%) ![0_1558809322857_00B58519-CD23-498C-8029-50231DF27C88.jpeg](Uploading 3%)

    I just finished 25 lbs of Jalapeño Summer Sausage and snack sticks. I used my new 44lb meat mixer from Weston. The mixer worked great. The only downside to it is that it is not easy to clean. The mixer is only welded on the outside, so strands of meat tend to get stuck in the corners.
    I also tried sodium phosphate for the first time instead of protein powder. Only needed 1/4 cup vs. 2-1/2 cups of protein powder. Flavor and texture was still excellent.

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  • @Dave-R This was my first time smoking trout. I might change some of the prep next time around. It was pretty spur of the moment and the quantity was far more than I’m used to so timing was the biggest issue. Generally speaking I grill or pan fry but the occasions are rare. Overall I’m pretty impressed with the end result…I’ll be refining this one all fishing season!

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  • D

    @Joe-Hell
    Nice, they look great. I usually split the fish and smoke skin side down with a rub of brown sugar with a little of my favorite seasoning. Then again you can’t beat perfection,

    read more

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