I also have been using my time at home to do some meat processing. I did 12 lbs of Bloody Mary snack sticks and 12 lbs of Hatch Green Chili brats this week. For both I used 7.5 lbs venison, 3 lbs pork shoulder, and 1.5 lb pork fat. I added 1oz carrot fiber to the brats. To the sticks I added 2oz carrot fiber and 2oz ECA.
The Hatch green chili is my new favorite brat flavor. I did half with hi-temp cheddar. Awesome!
The Bloody Mary Snack Sticks turned out great, but still can’t beat Willie’s. This was my second time using the hot water bath method. That’s the way to do it! I use a bull rack with my Jim Bowie GMG and can get all sticks on 3 trays without crowding. Smoked for 5 hours rotating trays every 30 minutes. Then into electric roaster with water at 170 for about 1 hour. Ice bath and then set out to dry for about an hour, then in the fridge for about 24 hours.
My first time using the hot water bath, I didn’t watch it and didn’t realize how quick it would finish. My water temp jumped to 185. Stick internal temp was at about 174 before I realized it. It seemed I had a little fatting out, and the sticks kind of plumped causing a different texture on that batch. This batch was perfect though.

I don’t think I’ve seen it mentioned on here before, so here is my little Meat Hack. Do any of you use an electric hand mixer to pull pork? I think it is the easiest way.
After smoking a Boston butt to 195 degrees, I let it rest for a couple hours. Then I use my hands to separate out the larger sections of meat to a bowl and discard the larger chunks of fat. I will usually use a knife to cut the longer meat fibers into more bite size lengths. Then, I use the hand mixer to pull. It does not take more than about 10 seconds with the mixer.
This technique works well with other pulled meats too, like chicken.

Cleaning out the freezer before Dove season opens tomorrow. Can’t wait for the fall hunting seasons! Found a package of dove that I didn’t know I had. That’s always a nice surprise.

Hey all. Sorry if this has been addressed before. I was wondering if there was a way to save (or mark, or favorite) particular posts on here? I often find myself remembering seeing a post about a technique or recipe but then have problems finding it or wading through the search results. It would be great if I could somehow save individual posts that I could easily come back to when I need them. Is this possible?

I may have just answered my own question…I just realized there is a “Bookmark” function by clicking on the 3 dots in the lower right corner of each post. Then you can access your bookmarked posts in your profile. This should work well for me! Maybe others can benefit from this?!?
If there are other ways to save posts, let me know too!

Cleaning out the freezer before Dove season opens tomorrow. Can’t wait for the fall hunting seasons! Found a package of dove that I didn’t know I had. That’s always a nice surprise.

I don’t think I’ve seen it mentioned on here before, so here is my little Meat Hack. Do any of you use an electric hand mixer to pull pork? I think it is the easiest way.
After smoking a Boston butt to 195 degrees, I let it rest for a couple hours. Then I use my hands to separate out the larger sections of meat to a bowl and discard the larger chunks of fat. I will usually use a knife to cut the longer meat fibers into more bite size lengths. Then, I use the hand mixer to pull. It does not take more than about 10 seconds with the mixer.
This technique works well with other pulled meats too, like chicken.

Not sure if everyone receives the newsletter at the same time or not, but mine just hit my email this morning at 6:02am.

I may have just answered my own question…I just realized there is a “Bookmark” function by clicking on the 3 dots in the lower right corner of each post. Then you can access your bookmarked posts in your profile. This should work well for me! Maybe others can benefit from this?!?
If there are other ways to save posts, let me know too!

Hey all. Sorry if this has been addressed before. I was wondering if there was a way to save (or mark, or favorite) particular posts on here? I often find myself remembering seeing a post about a technique or recipe but then have problems finding it or wading through the search results. It would be great if I could somehow save individual posts that I could easily come back to when I need them. Is this possible?

I’ve enjoyed all the episodes, but really enjoyed the info and topics covered in this one. Keep it up!

I also have been using my time at home to do some meat processing. I did 12 lbs of Bloody Mary snack sticks and 12 lbs of Hatch Green Chili brats this week. For both I used 7.5 lbs venison, 3 lbs pork shoulder, and 1.5 lb pork fat. I added 1oz carrot fiber to the brats. To the sticks I added 2oz carrot fiber and 2oz ECA.
The Hatch green chili is my new favorite brat flavor. I did half with hi-temp cheddar. Awesome!
The Bloody Mary Snack Sticks turned out great, but still can’t beat Willie’s. This was my second time using the hot water bath method. That’s the way to do it! I use a bull rack with my Jim Bowie GMG and can get all sticks on 3 trays without crowding. Smoked for 5 hours rotating trays every 30 minutes. Then into electric roaster with water at 170 for about 1 hour. Ice bath and then set out to dry for about an hour, then in the fridge for about 24 hours.
My first time using the hot water bath, I didn’t watch it and didn’t realize how quick it would finish. My water temp jumped to 185. Stick internal temp was at about 174 before I realized it. It seemed I had a little fatting out, and the sticks kind of plumped causing a different texture on that batch. This batch was perfect though.