Group Details

PK100

People who own, or are very interested in owning a PK-100 smoker.

  • RE: Ice Cream

    calldoctoday and Chef Funny story with Blue Bell, when I lived down in Dallas they had (probably still have) a sports station called the ticket (yup, they do https://www.theticket.com/) and they used to do these ridiculously funny skits. My brother and I would be crying on the drive in and out of work. Well they did one that was a parody of the Blue Bell commercials and it was unreal. Years later I was talking to Corby Davidson and he said they had to get rid of ALL copies of that because they got in so much trouble over it!

    Sorry, totally off topic but I can’t think of Blue Bell without laughing about that story.

    posted in General
  • National Wild Turkey Federation "Call for All" Auction

    In case anyone wants to support a good cause by trying to bid on some amazingly cool items/experiences or just wants to look at what’s available and dream check out this https://www.onlinehuntingauctions.com/NWTF-Live-Summer-Grand-National-Call-for-All-Auction_as66395 auction going on right now from NWTF. They were nice enough to come on the podcast last week and I have to say, it was a great episode and a great time. We talked about turkey, why it’s important to get young kids out hunting and we got a few AWESOME bear stories from Alaska! This episode will be live on Monday August 10th. We feel like we’ve started to hit a stride and it turns out its more interesting with less Austin ! No, just kidding but he was not on this most episode, don’t worry, he will be back!

    https://www.nwtf.org/

    posted in General
  • RE: Brats Q

    tim cahill Be careful when you are grinding mixing and then holding before stuffing. The meat can start to “set up” and that can damage your stuffer when trying to stuff. Now, with a larger diameter sausage like a Bratwurst it is probably less of an issue but it still might hurt your stuffer.

    posted in Meat Processing
  • RE: What did everyone cook today?

    calldoctoday I can’t even think about spatchcoking without thinking of Roger, the alien from American Dad anymore. It’s a ridiculous episode on a ridiculous animated TV show but it did make me laugh!

    posted in Bragging Board
  • RE: What did everyone cook today?

    calldoctoday I can’t even think about spatchcoking without thinking of Roger, the alien from American Dad anymore. It’s a ridiculous episode on a ridiculous animated TV show but it did make me laugh!

    posted in Bragging Board
  • RE: Brats Casing

    deweymeats Philly brat is meant to be a fresh product not a cured sausage. This matters because the salt content of Philly is designed for a fresh and not cured brat, salt helps solubilize the proteins in the meat, without it you are always going to struggle, your fat will render out and that can give you a dry finished product and since the casing has been dealing with more fat it can cause issues there too. Also, if you are smoking, you don’t want to use 30mm fresh collagen, use the clear as that is designed to be smoked, the fresh is designed to be grilled or cooked in the oven.

    What are you doing when they come out of the smoker? Are they given an ice bath, do you leave them out for a few hours at room temp and then store overnight in a cooler?

    I also don’t like Carrot Fiber as much for Cured Sausage as I do for Fresh Sausage. The Sure Gel is a better option for cured products. I don’t think this had anything to do with casing toughness but it is worth trying.

    So if you are still wanting to use the Philly for a smoked brat I would use about 10% less meat to get the salt content closer to a cured brat, use collagen casings that are designed for smoking (clear probably sounds like what you’d want) and use sure gel. Hope it helps!

    posted in Smoking & Grilling
  • RE: New to the marinade tumbler! Hello!

    Tex_77 I think the tumble would ruin any but the hardiest or lightest (leafy) of vegetables. I’d think vacuum sealing them, or the 5 minute marinator that calldoctoday is talking about is your best option.

    The express does have settings for broccoli and another for leafy greens so that tracks with my thinking above but something like a pepper or tomato is going to get slaughtered…that might actually be a really really fun experiment!

    posted in Roll Call
  • RE: Meat Processing Equipment 101 - Grinders

    dudeweembo To say we are excited for these grinders is a vast understatement! First, having any 22 or 32 grinders will be great but with these changes we really think we’re going to be selling a great product!

    posted in Meat Processing Equipment
  • RE: Brats Q

    tim cahill I dont think that would work the way you are hoping. With Snack Sticks I think they almost always taste better a day or two later, same thing with other cured sausage that you would eat cold. The reason is I think the flavor is developing in soups and chilis more while it sits more water is going to be removed, so you have more intense flavors since the water amount is slightly less. With Brats I don’t think that will work but sure, it is something we can absolutely check out and I’ll report back.

    I added a 18 oz pepperoni to a 12 lb batch so I would say a 10-1 ratio of brats to pepperoni should be right on!

    posted in Meat Processing
  • RE: Give Aways

    IndianaJohn Yeah patrick (video editor: many other functions) noticed this yesterday and fixed it!

    posted in General