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  • RE: Snack Stick Weekend

    @rhjbarney That is the second time in recent weeks I have heard sausage referred to as Cigars, I like it and I am sure I can come up with a clever (for me at least) social media post about it. Also, I use a lot of the pictures our users post here on Walton’s Instagram, Facebook and twitter accounts and also Meratgistics Face Book accounts. Consider this my shameless plug to follow our social media accounts.

    posted in Bragging Board
  • RE: How To Make Juicer Meat Products

    @Boxie Give us as much information as you can on your process and we will see if we can figure it out. So, it was 60% pork and 40% venison? What cuts of pork did you use? How much water, what seasoning, what was your mixing and grinding like, did you get enough protein extraction, what was your smoke schedule?. Pretty much as much detail as you can give will help because at 60/40 with carrot fiber there is no reason it should be dry.

    Oh, and what tye of sausage were you making?

    posted in Additives
  • RE: Help with Smoked Turkey Necks.

    @cayenneman Good question, it is a whole muscle cut so we don’t need to worry about it as much as we would with ground and formed product like sausage. I would still suggest you move your temp up to 180to get them out of the “danger zone” a little faster.

    posted in Smoking & Grilling
  • RE: How to Make Homemade Summer Sausage - Recipe

    @Chance Sorry no. If you can’t get your hands on pork fat then instead of pork fat use 50% pork (butts are my favorite) and 50% of whatever lean wild game you are making as your entire meat block.

    posted in How To Make.... Meat Recipes
  • RE: Smoky Bear and Goose Sausage!!

    @mikeihuntr Looking good, how much fat did you mix in with the goose and bear? Also, PBR>Busch Lite!

    posted in Bragging Board
  • RE: Smoking Brisket

    @mousefuzz What do you think the 48 hours did for you? Just continue to break it down? I’d imagine once it hits 195°(or thereabouts) it wouldn’t need to be held there for holding it at that temp for any length of time?

    posted in Smoking & Grilling
  • RE: Snack Stick Weekend

    @Jonathon Not needed but absolutely preferred. When making snack sticks you need to make sure everything is bound up as they are going to be smoked and possibly hung. Smoking will create an environment where the fat can render out of the meat and it can either get stuck in between the meat and the casing or if they are hanging it can drip down onto your drip tray and create an enormous mess. Also, it will generally improve the texture of the snack stick and can make protein extraction easier and improve your final yield.

    Hope it helped!

    posted in Bragging Board
  • RE: Soft Beef Jerky without Sugar

    @Joe-Hell Yeah, the Glycerine is very good, I happened to find some of the original sugar batch and was able to try them side by side. The Sugar is MUCH sweeter than the glycerine, to the point that I prefer the glycerine vs the sugar. However, I think the sugar one was a touch more tender but this might have been the vacuum tumbling vs the vac sealing?

    posted in Smoking & Grilling
  • RE: jerkey seasoning

    @Joe-Hell Thanks for answering that! and @veman Hope it turns out well! I love the bold seasoning!

    posted in Roll Call
  • RE: Soft Beef Jerky without Sugar

    @21cedar We wont be selling it (as far as I know) and it is pretty inexpensive on amazon so I would go that route. Dill pickle is amazing, more people need to try that seasoning and yes like @Joe-Hell says the littls bit of meat is a welcomed and unexpected treat at the end!

    @lamurscrappy I did add water when I used glycerin, 20% but I know some others have been doing it without the 20% water and getting good results. It is all about how much of the solution you can get it to pick up, so if you have a vac tumbler of any kind this is the time to use it. If you don’t have a tumbler (for some reason I think you do) then I would vac seal it and massage it every few hours for about 24 hr to increase your pickup.

    posted in Smoking & Grilling