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RE: HOW TO MAKE A SOUS VIDE TANK FOR SNACK STICKSposted in General
Grimpuppy
Looks like you are all set to go. Congrats - Should work great.
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RE: What does everyone use for hot smoking.posted in Smoking & Grilling
YooperDog Not so much anymore. The guy I got it from cleaned the heck out of it. I really wish he hadn’t, I had to re-season it. Good to go now. I bought 4 new shelves and a bowl from Walton’s and I am all set for $275
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RE: How to untangle casings?posted in Meat Processing
I struggled with a 3/4" for 32mm natural casings recommended horn for years. When i moved down to a 5/8" horn it made things easy with natural casings, and no blow back as everyone warned. An electric stuffer does help
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RE: Leftover Casings?posted in General
You should probably be fine, but def. sniff test. Keeping them salted and kept refrigerated is the key.
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RE: Meat stick, meater or otherposted in General
Jonathon did you ever hear anything back from the meat stick company. If so curious how you feel about it
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RE: Stacking Pastrami while dry curing (Vacuum Sealed)posted in Meat Processing
no you will be good.
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RE: Garlic Ring Bolognaposted in Meat Processing
smokinbubba how much hickory smoke powder did you use for 15 lbs?
