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  • RE: Elk Hot Dogs Question

    An emulsifying plate is really something only a commercial style grinder, usually a #52 or bigger I think, is going to have. To the best of my knowledge, they don’t make them for smaller grinders so you 1/8" is the best option and will work well. Sure gel is always a good binder when making any type of cured sausage like a hot dog, snack sticks, summer sausage, etc., as it adds proteins to the mix making protein extraction easier and it helps keep the moisture in the meat.

    posted in Meat Processing
  • RE: Coronavirus is definitely having an impact on business!

    craigrice Yup, I’m worried things won’t be the same. However, I DO feel a little “post 9/11 love” for my fellow Americans and I see it more when I’m out and about and that’s a great thing. I am also talking to my family a lot more than I was and old friends, if something good comes of this I think it will be those types of things and maybe this will get us prepared if we ever see something awful like an airborne Ebola.

    posted in General
  • RE: PK 100

    TexLaw We love the PK100, it is by far the smoker I use the most and I find that when you do something big like a ham, bacon, brisket or pork butt I actually think it gives better color than the big Pro Smoker 500T we have here! I know Austin agrees with me as he is the one who pointed it out. Now, that probably had more to do with us being able to properly set up the PK and not being all that skilled with all the functions of the 500T! The PK100 was already nicely broken in by the time I started working with it…anyone has thoughts on if a smoker needs to season before it gets going? That doesn’t make sense from just looking at it but maybe there is a reason that someone else has thought of. The cure ring will absolutely work, TQ and sure cure aren’t the same thing as the TQ has both nitrates and nitrites BUT you can get a similar cure ring with sure cure but I’ve never tried it after just rubbing it and letting it sit for an hour.

    Doing a brisket totally sous vide (what? the sous vide cooker was new and we wanted to play!) with a cure ring was eye-opening. And not something I am thinking of repeating, way better on the smoker, at least for a few hours to start!

    Glad to have you here man! Houston had the second best food of any city I have ever lived in but man you’ve got a LOT of people down there!

    posted in Smoking & Grilling
  • RE: What additive to remove gamey taste in sausage? posted in Meat Processing
  • RE: What did everyone cook today?

    skibumben I just now actually read your username and realized what it said! I miss the mountains! Just the Adirondaks but still I miss being able to go skiing in less than an hour and some good mountains in less than 2! That looked like a good full day’s work!

    macsinsac Nice alfredo type sauce. Have I asked you for your recipe before? If I haven’t asked before I am asking now!

    posted in Bragging Board
  • RE: Stuffer tube question

    Arod2015 Pipe Brushes are good ways to do it. Only downside is that it can be hard to get the meat out of the bristles sometimes depending on the fat, moisture and type of your protein!

    posted in Meat Processing
  • RE: Sausage Stuffers

    PapaSop Nice seasoning choices as well! Little Baby Teddy What do the plates look like? a #5 knife should be a #5 knife but a plate might lock in a few different ways and they can’t all be used for each one. Let me know and I will see if we have a plate that will fit!

    posted in Bragging Board
  • RE: Is cold phosphates and sure gel the same thing?

    Cabelas90 I’ve been looking for chicken high and low and can’t find any anywhere! I might do it out of pork if I want 4 different batches as it looks like pork butts are already fully back in stock pretty much everywhere around here.

    posted in Meat Processing
  • RE: Is cold phosphates and sure gel the same thing?

    Cabelas90 I spoke with our application specialist and he says he wouldn’t add them both. I did both of them when I was making chicken sausage…maybe a side by side comparison is needed, I could always make some more chicken sausage.

    posted in Meat Processing
  • RE: Is cold phosphates and sure gel the same thing?

    Not that I have ever noticed at the recommended usage levels and I have used them together…a lot! Too much phosphates apparently can cause a soapy taste and as I do it with chicken if that was going to happen by using them at the same time I am sure it would have come through. I am however going to ask our application specialist what he thinks!

    posted in Meat Processing