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    2. caryfr5
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    caryfr5

    @caryfr5

    Sous Vide

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    Best posts made by caryfr5

    • RE: Long cook time.

      RatguyGary pitboss pro series has a water pan in the bottom…$400 at lowes. bought this last summer. excellent results with pork ribs, butt and beef briscuit. most recent endeavor, summer sausage, 3, 10 lbs batches have thoroughly impressed my veteran smoker friends…follow waltons instruction to a T and cant go wrong! about 7 hrs, 1 hr at 120, 1 hr at 140, 2 hrs at 155, then 165 or 170 until IT of 160ish, + or- 3 degrees. these are 16 oz. 1.5 " casings…PERFECT EVERYTIME!

      posted in Meat Processing
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      caryfr5
    • RE: Pellet grill?

      KenfromMI Pitboss rocks

      posted in Smoking & Grilling
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      caryfr5

    Latest posts made by caryfr5

    • RE: Beef snack sticks callogen snap

      jroby I’m finding going to 165 IT, ice bath, then wrap in a big fat towel before cutting to length and into the fridge for about 24 hrs before vacsealing works great. I also dry them really well before going into the fridge. I also use no more than 24 oz of water doing the same with 80/20 ground beef…turning out perfect!

      posted in Meat Processing
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      caryfr5
    • RE: Summer Sausage

      Meatsweats cheap kitchen scale…google…and a smart phone with a calculator…

      posted in Meat Processing
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      caryfr5
    • RE: Habanero stick seasoning

      caryfr5 pulverized the jaleponos in a mini blender. almost a powder. Delicious tho!

      posted in User Recipes
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      caryfr5
    • RE: Habanero stick seasoning

      Luebke1219 how hot do you want it? I just did 10 lbs with willies. added 2 tbls of dehydrated jalapenos, and not quite hot enough…

      posted in User Recipes
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      caryfr5
    • RE: New to making snack sticks

      jypuckett buy the sure gel. label has the ratio for 25 lbs of meat…get your smart phone out, open calculator, and measurements can be figured out in about a minute…Good Luck Brother!

      posted in Meat Processing
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      caryfr5
    • RE: Keeping the meat moist

      Luebke1219 sure gel!

      posted in User Recipes
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      caryfr5
    • RE: Keeping the meat moist

      Luebke1219 sure gel binder, for sure!

      posted in User Recipes
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      caryfr5
    • RE: Keeping the meat moist

      Luebke1219 I have been making jerkey for 10 years. summer sausage for about a year. and my latest, snacksticks. I follow Waltons instructions to a T, and never ruined a batch! M first attemp at sticks is a bit moist for me, but all taste testers say best they ever had! 12 oz. water to 5 lbs. Also, my Pit Boss vertical has a HUGE water pan!..Keep on it!

      posted in User Recipes
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      caryfr5
    • RE: Cured Sausage: 205 Advanced Thermal Processing

      Parksider Lol! the beverage consumtion is half the fun!

      posted in Cured Sausage
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      caryfr5
    • RE: Snack stick cooking method other than smoker

      Jonathon I have a buddy that puts them in brown paper bags in a cool garage for a few days to get desired dryness if not completely happy after hitting 160 IT…

      posted in Meat Processing
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      caryfr5