ISA certified arborist full time tree man, avid hunter, trapper and DIY'er. Love to grow everything from seed and know where all my meat comes from. Known for diving head first into learning anything new and being obsessed with it until I've conquered it and a new skill presents itself to be learned. Been processing at home for 20yrs learning on the fly and super excited to have found a place like this existed… Open mind ready to absorb whatever knowledge I can lay eyes on so thanks to all in advance!
twilliams Seems like the consensus on here is straight pork fat with venison but I always use 75/25 venison/pork butt and love the way they turn out. Admittedly tho I’m not a fan of commercial sausage products because of the fatty nature and film it leaves on my teeth and I also haven’t mixed anything with my venison burger for 20yrs so my taste may not be the norm
Jonathon No problem everyone is busy and I appreciate all the knowledge you guys willingly share! Everything turned out fine, I couldn’t find anything that said to add in last 60 seconds after about an hour of searching so eventually I talked myself into adding it with 4 minutes of mixing left on the clock
Josh85 I suspect it will be fine. Maybe a little drier than you’d prefer but certainly not ruined
Jonathon That is an impressive stat I did not know. Here to learn the best ways not just “a way” to do it so I will switch to the recommended overnight refrigeration after drying. Thank you!
akdave Have you tried calling them directly to see if they can help or just online?
Josh85 Have faith, they’ll be awesome! I always try and do all 5-6 deer in a one week period so definitely had plenty of lack luster nights of sleep during processing time, feel your pain there, but always feels worth it in the end
Yea guess I was mainly confused because everything I have shows 239.99 as the regular price, even the page online did until I put it in my cart.
What happened with the new 50lb mixer? It says 239.99 in the catalog and in the email yesterday when it was on sale for 199.99 but I missed that and try to order it today at regular 239.99 price but suddenly it’s 299.99. I call to ask am I missing something and simply got the to bad prices are subject to change. I was kind of shocked as it’s the 2021 catalog and frankly by the very dismissive to bad we don’t have to honor our printed prices attitude from the gal on the phone.
akdave Have you tried calling them directly to see if they can help or just online?
Jonathon I have the butcher series #32 so do they just not fit any of the butcher series then? Mine goes on fine its just to thick to let the plate fit correctly
Jonathon That is an impressive stat I did not know. Here to learn the best ways not just “a way” to do it so I will switch to the recommended overnight refrigeration after drying. Thank you!
Jonathon my thinking was along the lines of my garage is forced air heat and takes awhile to reheat the air after opening the doors but my shop is in floor heat and with all that concrete warm it seems to be back up to temp extremely quickly after opening a door.
Jonathon I built my smoker with a PID controller so once it’s up to temp it intermittently cycles the element to keep the temp steady, which it does well, so I guess I was thinking more along the lines of after I open the door or when I first load 25lb of cold meat into it and how long it takes for it to rebound back to temp. Thought was if I increased the heat mass then maybe it would rebound very quickly and make for a more accurate smoke schedule? But then my question or experiment would be where best to place them kinda thing.
Josh85 Have faith, they’ll be awesome! I always try and do all 5-6 deer in a one week period so definitely had plenty of lack luster nights of sleep during processing time, feel your pain there, but always feels worth it in the end