Joe Hell Living in the pacific northwest you get all those cool trendy things! We get corn and flatness, hooray! Just kidding I love Kansas but I have never heard of beeswax for curing. Is it just like using a veggie oil or do you cook it on at different temps?
People who own, or are very interested in owning a PK-100 smoker.
RE: Cooking with cast iron
RE: Beef liver dog treats
detter22 Good boy! Love chocolate labs, such fun dogs. There isn’t a dog breed that I can’t find something good about even Chihuahuas brought is some fun in the 90s! https://meatgistics.waltonsinc.com/topic/1236/this-is-how-i-do-ribeye?_=1604068332902
RE: Pheasant Sausage Recipies?
hbreeggemann It will be a little bit until we can get to the post (sorry we should have had that done but I think it got deleted from the staging category we use) but in the meantime https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats-recipe and https://meatgistics.waltonsinc.com/topic/264/how-to-make-homemade-chicken-brats-recipe?_=1604068332896 both have good information.
I think we were trying to use just low fat in both of those so we added old phosphate. With the pheasant5 hatch green chili we added pork fat so we didn’t need to add phosphate. Use Carrot Fiber, Hatch Green Chili, add 20% pork fat to your pheasant and then treat it pretty much as you would pork but maybe mix it a little more than you would with pork and get the meat a little sticky before you stuff. Then grill as normal.
RE: Best stuffer for snack sticks.
jroby3646 Yes, the 12mm should fit the 19mm casings. I have had 1 12mm tube that the 19mm did not fit over for whatever reason. If your 12mm won take 19mm casings let me know. https://www.waltonsinc.com/casings-netting/collagen-sausage-casings you can find 16 and 19mm 3 packs there.
RE: Did someone say BACON!!!?
Camardelle So the “purpose” of the Bacon Taste Booster is to impart old world (dry rubbed) flavor with modern curing techniques (inject and tumble). And it is great for that, we used to tell people unless you were injecting and tumbling not to use it because you dont need it. Then I added it to imitation bacon and it was clearly better than when we did not use it. Then I added it to Sweet Mplae Bacon Snack Sticks and then I used Blue Ribbon Maple Bacon Cure and Booster to make “imitation” bacon (same process of imitation bacon just with this cure instead of the imitation bacon seasoning) so now I would add it to almost anything! However, I haven’t done it with Dry Rub and I really am not sure it would offer anything. Maybe worth trying though?
Also, the booster helps fight of rancidity in the freezer. When frozen bacon has a tendency to start tasting metallic (rancid) after about 6 months no matter how well you wrap it.
Like YooperDog Says, there really isn’t a difference nothing is escaping that the bag would keep in.
RE: Jerky 104 - Whole Muscle Jerky Basics
pjenschke Not a step by step no but there is some good information here https://meatgistics.waltonsinc.com/topic/2150/jerky-202-smoked-vs-dehydrated-jerky/2
I can do a step by step video and post if that is wanted?