@PapaSop @Tex_77 Hey did you guys get your invite from Walton’s for the First Annual Color War Sausage Cookoff? I just got a plane ticket and hotel reservations from my team captain @Austin …it’s for February 29th oddly enough…@Team-Orange
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Parksider
@Parksider
Came from backwoods of PA raising and processing hogs
Currently we process about 25 deer a year.
Slim jims 17/19mm collagen, ring bologna 32mm collagen, Italian sausage-some with herbs, some with wine 32mm fresh casing, breakfast sausage 21mm fresh casing-all the above done hot/mild & cheese/no cheese just about everything goes in the smoker.
Dried Venison-it's cured and cold smoked
The Crew: Jason, Tommy, Billy, RJ, Dave, Allan, and myself and whoever else stops by because the door is open and the beer is cold…
Equipment:
8'x10' walk in cooler running off a coolbot
30# hydraulic stuffer
Minipak 31 vacuum sealer
44# Weston mixer
1.5hp Weston #22 grinder
stainless steel tables-one has poly butcher block top
Smokers: Weber Smokey Mtn 22.5", custom built 4'x4'x2' propane assist smoker set up to hang 24" slim jims-holds about 60# per run and it has 4-2'x2' removable shelves-capable of 16 pork butts or 100ish halves of chicken.
Newest edition PK 100 electric smoker
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Posts made by Parksider
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RE: Color Warposted in General
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RE: Valentine's Dayposted in General
@Jonathon I was hoping to sneak that one in before anyone realized there is a 29th this year!!! @Team-Orange
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RE: Valentine's Dayposted in General
@Tex_77 HAHAHAHAHA, you funny…Did you hear about team takeover day??? That’s right, heard it here first, Team Orange will be taking over Meatgistics for the on February 29th!!! Team Blue will do takeover on the next February 29th!!!
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RE: Valentine's Dayposted in General
@PapaSop They act like we can’t hold down the fort while they are away for a few days, relax fellas, we got this!!!
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RE: Mixer issue continued....posted in Meat Processing
Any idea about the capacity of a 20qt? Will it comfortably hold 25# of meat?
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RE: Hog dogsposted in Bragging Board
Collagen will work but they don’t really hold the twist. Just had this issue doing some breakfast with collagen.
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RE: Mixer issue continued....posted in Meat Processing
@Exchefdan How much meat can fit in a 20qt mixer? Will 25# be okay even with cure? And you use the paddle to mix? So many questions…I just never used a mixer for anything…
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Mixer issue continued....posted in Meat Processing
Last batch I ended up hand mixing because my Weston #44 couldn’t move #20 of my slim jim mix, yes it does have cure in it…
So here’s my options, I got a line on a #50 meat mixer at a reasonable price, or I could spend a touch more and get a Hobart 20qt mixer.
Here are my thoughts…meat mixer mixes meat…should handle it like a pro. Looks like ones here on Walton’s, not sure of the brand. Hobart is reliable as the day is long, dealer here in Rochester where i’m sure i could get parts/service if i needed it. If i wanted to ever sell it the Hobart would be gone tomorrow, the meat mixer-not too sure about. I’ve been dickering with this guy since fall and neither of us have flinched to this point. Clearly i haven’t made an offer that inspired him…
I’m really looking for some feedback on which direction to go. FYI, I’m not a baker!!! -
RE: Grinder comparison helpposted in General
I upgraded to the Weston #22 and I’ve owned every size down from there… I have a #12 gander mtn 3/4hp in moth balls right now as my backup and it can’t hold a candle to the #22. Plus if you’re doing a small batch it does a great job stuffing off the 2nd grind. #teamorange
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RE: Color Warposted in General
What’s happening here!!! Why isn’t my team orange banner showing after my name??? @Austin If you don’t want me on team orange just say so…jeez…says I’m part of the group!