Guess I couldn’t get just one and not the rest.
Future Meatgistics and @Team-Orange members.

I should sign them up now… Hmm

We all came here for a reason. That reason never takes second place. It’s all about doing, sharing and helping each other achieve what brought us here in the first place.

Are we social? Absolutely. It just doesn’t dominate.

I’ll say that word again…

“Community”

Took the week off and decided clean out some of last years harvest. Hopefully getting more this fall.

First up, 15# jerky and first chance to use new slicer. Cut semi frozen meat to just under 1/4 inch. Used the dehydrator and finished in the smoker.

Ended up with 7# finished.

Did a quick 14# of burger per request.

25# of sticks were next. 12.5# each of Willie’s and Jalapeno. Pepper cheese added to both. Added extra cayenne and mustard seed to the Willie’s this time. Just got a few end pics of this.

The holidays finally over. It’s frigging cold. And I’m out of sausages.

15# summer sausage ( cracked pepper and garlic)
10# breakfast sausage (110 southern pork)
10# snack sticks ( jalapeno & pepper cheese)
10# brats (Jerry’s seasoning)
5#. Hot dogs ( Excalibur chilli dog)

Found this a lot to do on a weekend with no helper but got through it. To much cleaning between batches. Hands are still wrinkled. Some pics and notes along the way.

25lbs each of venison and pork. The nine pound tube of ground pork saved one step but the meat was pretty smeared. Wouldn’t recommend if your wanting particle definition.

Snack sticks and dogs. First ever try for hot dogs and linking them. Not bad but over stuffed the dogs.

Breakfast sausage and brats. A little difficult to stuff by yourself using natural casing. Got these a bit tighter than I wanted but…a few blow outs when twisting.

Had these stuffed so tight one split where the meat probe went in. That’s a first.

Used my new sous vide circulator for the first time. Worked great. Everything smoked went here to finish. What a time saver. Tried this last spring and won’t go back. [email protected]

Everything turned out great. The kids loved everything. The sticks were the best I’ve ever made. Used Walton’s collagen casing and sure gel for the first time. Even when stuffing the casings I could tell these were better quality. Perhaps the stickiest meat as well. I’m guessing the sure gel had something to do with that. Started to get a little wrinkling but water bath took care of that. All casings will come from Walton’s exclusively.

Whew…I need a beer. 🍻

Ok. Been totally obsessed with baby reds for the last couple weeks. Fried, broiled and grilled doesn’t matter.
Today… Grilled with a ribeye. First try with the Gaucho seasoning. Awesome!

Tried hard not to finish this so I had a little taste at work tomorrow.

Really really good.

Some Evans didn’t hurt! 😉👍

My son just sent a couple pics from today. I wasn’t able to attend this year. Willow River State Park.


I’m jealous! He’s learned well.

Saved a little meat from both batches. Formed loaves and smoked. Should pair well with some cheese and crackers.

Sliced up some leftover Philly brats for a quick morning scramble. Yum

processhead
Polite forum community protocol.
Sorry… Just don’t like that word here. So much more than that.
:wink:

Pizza night at the lake with my niece and hubbies new toy.

Dr_Pain 👍💪😄

kyle said in Member rewards:

PapaSop I cant believe you missed zbigjeff use the F word in his post. You feeling ok?🤔. We are a community, that’s what makes this place special

Oh yeah, believe me I did. Still shaking my head. I did correct Dr_Pain on a post. Not sure he noticed yet. Work in progress.

Austin said in Meatgisitcs Podcast: Full of Flavor:

PapaSop I wish! They were on sale this weekend 10 for $10 at my local grocery store! I about died with excitement filling up the shopping cart! Haha!

Awesome. Haven’t seen any here in a long time. Think I sent a pic. Two for a $1.

Austin
LMAO. Now, if you had a freezer drawer for your Totinos I’d really be impressed!

Idaho Smokey
Duh. Can’t believe I missed that. Thanks.

ND Mike zbigjeff The knife is not far away. Keep on keeping on.

Idaho Smokey
Awesome. I have to try smoking a meatloaf sometime. How long to do a loaf and what temp?

Dr_Pain said in I Got a Hat!:

Someday, SOMEDAY I will be part of this group. Congrats to all the “hats” and the “knives” and “cutting boards” recipients. Without you guys the Meatgistics forum community would be pretty boring. I echo Chef in thanking the Walton’s family and especially Austin Jonathon for what they do. Because I am involved in production (as a sound engineer) I would be reminded if I did not thank the support team that makes all this possible.

Wow! Didn’t think I’d be able to do that. LOL

John Belvedere said in How I make my bacon.:

PapaSop said in How I make my bacon.:

Been thinking about trying bacon for awhile now. What’s a good price? Found some locally for 5.99lb. I know this will vary greatly.

Is that $5.99 for raw pork belly? I picked up my last pork belly at Costco for $3.99 lb. and I thought that was expensive.

Yep. Thought that was a little high.

HerbcoFood said in Drink of Choice:

![IMG_8825.jpg](/assets/uploads/files/1635101170342-img_8825.jpg

Thought I was the only one. 🍻