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  • RE: Cheese puffs as binder?

    I was thinking the Flaming hot like samspade said but we might try a few more IF we can get the texture figured out. Right now, 2 or 2.5% of the weight seems to be the sweet spot but unless adding a bind significantly improves the texture I don’t think it is worth it. Now, it ABSOLUTELY bumps up the flavor of the Nacho Cheese Flavored Jerky/Snack Stick Seasoning but after they sit for a day or two the texture degrades further.

    Getting ideas for tests is something we have done, this one was more cause I wanted johng to understand we want to try new and different things here BUT we’d love more suggestions like this, it is a lot of fun when you guys suggest things and then we go and try them and report back!

    posted in General
  • RE: Topics for Meatgistics Livestream

    20210722_132603.jpg

    posted in General
  • RE: Topics for Meatgistics Livestream

    20210722_140309.jpg I have the power!!!

    posted in General
  • RE: Cheese puffs as binder?

    We did batches of 1, 2.5 and 4% today so we will see what the best ratio is. I have a feeling the “binder” aspect of it isn’t going to work great. In the sample one we did yesterday there was some texture degradation with the added flavor.

    posted in General
  • RE: Topics for Meatgistics Livestream

    Thursday (tomorrow) livestream will be a bit different and could possibly be the start of something new. We are going to be mostly discussing meat news on the podcast this week. I think it would be an interesting way to let you guys ask questions or give us your opinion on what is going on in the industry. We did this because I have a ton of stories for this week but we are a few weeks out on the podcast right now as we shot a few episodes during AAMP and if we dont talk about those stories then the stories wont be relevant by the time the podcast is released.

    posted in General
  • RE: Cheese puffs as binder?

    samspade johng and I made Nacho Cheese Flavored Jerky/Snack Stick Seasoning and added some cheese puffs instead of the binder yesterday. We are going to give it another shot today to figure out % of puff to meat but it took what is a mild good but slightly underwhelming snack stick seasoning and turned it into a kick-[censored] seasoning! Now, as a “BINDER” it might not have worked all that well, we will find out more today but for kicking up the taste, holy moly it was good!

    posted in General
  • RE: 12" Slicer or paper weight?

    Neil Oltmer Absolutely, sorry, my wife and one other person are also having trouble getting emails to me. I was wondering if I was going to have to get through another way. I should have thought of chat. Why don’t you direct chat me through meatgistics? Actuallty I will do it first in case something else is happening. i recently found that I had something checked in my settings that was “only allow people you follow to chat” so is m sorry if people were sending me chats that weren’t getting through!

    posted in Equipment
  • RE: Summer Sausage Recipe Challenge

    dbarbour Probably too late but using the Sweet Chili Flavor Snack Stick would give you a somewhat sweet tasting chili flavored summer sausage. It is Chili like a bowl of chili not chili peppers.

    posted in User Recipes
  • RE: What did everyone cook today?

    I think we are getting close to finding out if Meatgistics has a post limit of any kind! Seriously, I was working on AAMP and went away for a weekend and I come back to 100s of new posts on this one thread? Surg Great looking steaks and that sandwich looked awesome, aside from the bread, I can’t get into grain bread. It is to the point that my wife buys that kind specifically cause she knows its one of the few foods that I wo0n’t still from her. Tex_77 Steaks and everything looked great! calldoctoday That was big tasty chunk of meat you had there. Foil wrap your corn on the cob always?

    ND Mike Suaced those ribs? What did you use?

    posted in Bragging Board
  • Ponds deeper than I thought

    So, had a pile malfunction and had to go in to the pond to.recover a top half. It dips down pretty deep at one point between me and the pole!
    IMG_20210718_163512_01.jpg

    posted in Non-Food Related