kyle I agree this is where I get away from all the BS in the world…I’ve had to unfollow some friends on Facebook nothing but political $hit

blackbetty61
@blackbetty61
Best posts made by blackbetty61
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RE: My Appeal to Walton
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Brats
Made a few brats on the first day of the hopefully better new year…24 lbs pork butts with half Sheboygan bratwurst seasoning other half Lem bratwurst seasoning. Had a bit of carrot fiber left over so I threw that in with them. Ground through 3/8 then 3/16 plate and stuffed in natural 32-35 tubed casing. Turned out great
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RE: Roll Call (Start Here First)
Hey fellow meatheads i never did introduce myself, I’m Jeremy from North Dakota. Been here for awhile just never really asked anything or posted anything till recently…I have a few posts on here. I love to read all the recipes/stories /and information… there’s a bunch. I been making sausage for probably 10 yrs just the usual sticks/jerky/brats/and ring sausage. If anyone has any info on a homemade propane smoker I’m all ears…I have one that I used a side burner off a grill…but it gets way to hot…it’s not insulated basically a 1/8 thick metal 2x2x4 box… I’ll post pics in a few days
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RE: We Need Feedback On Groups (Plus, you need to join Team Orange!)
I like the grey/black best but if that’s not a choice…gotta go team blue
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RE: Smoking snack sticks horizontal
MTArcher I smoke mine horizontal in my green mountain with the bull rack system…they stay round…I can get bout #10 or so only thing is I have to rotate the racks but it works for me
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RE: Smoking with pellet smoker.
Tommie I just bought a inkbird ibt -4xp from Amazon I like it cause you can set a high and low temp alarm it has 4 probes 3 for meat and one for ambient I used one of the meat probes along with the ambient one to see if I had any differences in my temp and sure enough I did there’s a app for it I think it was around $50
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RE: Grinder ?
chippewa we lost our thrust washer once, in a pinch we just made one outta a 5 gallon bucket lid…I think we still use it like that
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RE: Snack sticks ?
JohninPa I don’t tie the ends I’ll just pinch how ever long I want my sticks to be…for me my sticks are probably 16-18 inches long so when I get that length I just pinch and cut with a scissors if that makes sense
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Weekend summer sausage
I decided it was time for some summer sausage over the weekend made 12 lbs…
50/50 blend…of 90/10 burger and pork butts…made two batches 6lb with ECA and 6 without. Usually I like the ECA but this time I think the batch without is better. Smoked it in my pellet grill till the temp was at 140ish then finished with the water bath in a roaster ( the roaster is way easier to control temp IMO) Took 7-8 hrs from start of the smoking to the end 160° water bath…threw them in a ice bath and let them bloom a couple hrs before putting them in the fridge overnight and packaged them the next day… turned out pretty tasty
Latest posts made by blackbetty61
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RE: Hog casings- shipping delay
JoeB we only make sausage once a year so it makes sense for us to freeze what we don’t use up…we’ve been doing it that way for 15+ years works for us haven’t had issues…we never have unused casings for over a year and if we ever question the casings we’ll get new ones and toss the old ones
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RE: Hog casings- shipping delay
JoeB you mean still have the salt solution on them? Yes…also the ones that were in water we’ll put them in fresh water in a baggie so they’re submerged in water and freeze the whole baggie
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RE: Hog casings- shipping delay
We always freeze ours if we don’t use them all for that yr
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RE: Grind once or twice??
JoeB no worries Joe, I’m no rookie, but don’t have near the yrs experience you do…always learning …happy stuffing