Finally watched it. Well done, answered many questions but still wondering. I bought the smoked meat stabilizer but haven’t used yet after reading about the gas out. How do you apply such a small quantity to a batch without using water to disperse it all? That said I almost never go from stuffing to smoking but would like the option. Don’t care for the tang of ECA so that’s out. The sodium erythorbate is an option, which I can weigh out, but for the smaller batches I do it doesn’t seem feasible. Thanks.
Today at 2:30 Austin and Jonathon will be at waltonsinc.com/live for our monthly livestream/giveaway. We are going to draw last months winner (Pro Cut #12 Grinder) “announce” this months giveaway (already live at waltonsinc.com/win) September’s sales and we will go over some changes with Meatgistics and waltonsinc.com. We are also going to give a quick update on how quick Meatgistics is growing and things we are planning on doing to make it more fun to use.
It’s not on YouTube
Thanks for the mention of my cheese and vodka - Unexpected it was.
Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User Cast Iron last edited by Chef
lkrfletcher Both were great post. Frankly, I’ll be trying to make both. As I said many times, collectively the skills and talents in the Meatgistics is extraordinary.
I think both will be tried my many. Would you please post the recipes in the User Recipe category.That would make all three post easily accessible to all. Us old folks can’t remember where we put our glasses much less what categories we have read things.