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MILD snack sticks
General • • Clarko

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Clarko said in MILD snack sticks: Has anyone increased the amount of meat to seasoning with the Willies to tone them down? To your, and anyone else’s question about just using less spice (adding more meat) to tone down the heat. Yes, it is possible to do that, but remember, there will be relatively less salt and other seasonings if you do that. The stick will have less heat, but it may also taste kind of bland without as much salt. IF you happen to find a seasoning that is too salty AND too spicy for your taste, then go for it and add less. Remember to still use the recommend quantity of Cure #1 for the weight of your meat block. As the guys mentioned , you may find another seasoning you like better, in which case there is no reason to adjust the amount of Willies at all.
J

Sous Vide Beginner, Best equipment to buy
General • • JoeB

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Tex_77 It does have a better warranty 2y instead of 1, and amazon has it for $339 less than most places. They sell a 16ltr tube for $79 just for that device. In your estimation will a 12lb pork butt or 20lbs of sausage links fit in that size?. The one thing i don’t like is that high temp limit is 197* . Vacmaster is 210*. I’m thinking 201-204 pulled pork.
What did everyone cook today?
Bragging Board • • Tex_77

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Joe Hell My column will go from two feet to eight feet, instead of plates, I use Raschig rings and Copper Mesh that fit into my column sections and act just like the plates. With it being sectional, you can do almost anything, plus one section has a glass section that you can watch your progress through.
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Hamburger
Meat Processing • • donalddohrman

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as a old retired meat man with 50 years in meat operations. i would think that the season and smoke from the bacon is what is causing the meat to turn. as long as u keep the meat cold there should be ok. dan
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Need an adaptor
Meat Processing • • Clarko

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Anyone know of an adapter to connect a Cabela’s grinder to a LEM hand operated meat mixer?

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