For anyone who is on this alot if you ever get an email from me asking for local stuff to do don’t be surprised. We have users all over the place now, so any time I go anywhere I will be hitting you guys up for ideas/places to eat!
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RE: Snack sticks wetposted in Smoking & Grilling
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RE: All in a day's works, or two....posted in Bragging Board
@craigrice Lol well no worries, I’m glad we got it, it is in my top 5 snack sticks for sure!
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RE: Snack sticks wetposted in Smoking & Grilling
@lefty No, we were pheasant hunting and nothing had frozen over yet. I did hear that a small lake on the property had some hug walleyes so I am hoping to get back up that way!
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RE: Linking collagenposted in Meat Processing
@Tex_77 there is one small downside but it only happens if you cook too fast and too hot. You can get bulbs at either end of the sausage, it looks almost like a dogs bone when it is done. I’ve never done it because I am perfect but @Austin has probably done it a few times! jk
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RE: 11lb stuffer with one personposted in General
@Joe-Hell True craftsmanship! Keep selling out and eventually, they will have to buy you a hydraulic!
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RE: All in a day's works, or two....posted in Bragging Board
@Meateater1 Top round is probably somewhere in the 5% fat range so yeah, you want to add at least 15% (if you don’t trim and 20% if you do) of pork fat. So for a 25 lb block that would be 20 lb of top round and 5 b of pork fat. Enjoy!
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RE: Snack sticks wetposted in Smoking & Grilling
@lefty There hs got to be some benefit to the winters you guys suffer up there! Seriously though, we were in clark a few weeks ago and it is beautiful up there, even if it is a bit stark!
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RE: Drink of Choiceposted in General
@Departing-Contestant “Hot as a monkeys bum she said while she smiled quietly to herself!” She’s a good Shelia, Bruce and not at all stuck up!
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RE: All in a day's works, or two....posted in Bragging Board
If you want 20% fat (in that range is what you are looking for) then it would be 5 lb of fat for 25 lb of meat. Now, most meat you start with is going to be in the 20% range anyway unless you are suing deer or another low fat ungulate. What is your initial meat block?
Fat is included in what is added up to 25, so if you did 25 plus 2 lb of pork fat that is now 27 lb and you would have to use more than a full bag of seasoning.
No apologies necessary, getting things right is always worth and extra question or two!