Its a beautiful smokin kind of day, first time using the tubed natural hog casings and making brats. Im liking em. 50% venison 40% beef 10% pork fat

Finished product

I know this isnt meat related but give it a few days and it will turn into that…mmmm backstraps

1st load Habanero BBQ with mozzarella
2nd load Dill pickle
Sporting the Waltons Team apparel, i need to get a meatgistics hoodie

Jonathon yes you are needed, most of us are just best guess or what we do. You come in with the facts

Thin sliced venison slow roasted in AuJus butter seared Italian loaf with homemade Horsey sauce

From a poor given smoke schedule from a different company resulted in alot of fatout to finished cooked product. Great garlic flavor with a peppery bite. Moisture is great!! 75% venison 25% pork fat. Finer grind than expected so next time i will just coarse grind.

Jonathon yes i have the SS, I have not learned anyway of being able to reset to a factory temp. Mine also does not beep. I give this gentleman all the kudos in the world being able to do this blind. Quite amazing and remarkable.

Anyone else get anxiety when processing or smoking. You want everything to go smooth and perfect but yet run into snags in the process? Cant find this or cant find that, other family members in your way, didnt have what you needed that you thought you did, smoking schedule going faster or slower than what you had planned, doesnt taste like you expected, here is a big one, cooking for a wedding, graduation, or other public party? Will you get it done on time? Will they like it or is it too salty? The stress we put on ourselves are endless

AdamCA

So just wanted to give a review of a test i did. 2 pork butts of same producer. 1st one had injected pa’s black bull with water( i wanted to use chicken stock but forgot) with kansas city competition rub. The 2nd was injected with another soluble seadoning with 50/50 apple juice and water with a honey rub. Used cherry wood chips for smoking to 155° IT then wrapped in foil to finish out to 202° IT. I spritzed them both with apple juice. Once at the 2.5 hour mark and once right at time of wrap. Although both were phenomenally outstanding my coworkers chose the Pa’s Black Bull slightly ahead. That is what i will be using for the wedding that i am catering. Thanks all for the input and advice, greatly appreciated

Jonathon yes it was soluble. It was a fresh pork butt, what would it have been injected with before producer vacuum packaging?

Jonathon i seen your video of recommendation of 6.2 0z. of seasoning to 2 quarts water. I used 6.0 oz to 1.5 quartz. Seemed like alot to me for 1 pork butt but ran with it. Injected it all in the butt, however it didnt hold it all as i poured alot of liquid out that seeped back out of the butt in the pan i had it resting in.

bcompton53 what meat are you using? I do 12.5lb and 25lb batches by hand and dont have fat out issues. Yes a mixer would make it easier (i think) maybe not the clean up afterwards. I do 50% venison to 50% ground pork which leaves it 80/20 worst case scenario and turns out great in my opinion and so far haven’t had a complaint from anyone else

Tex_77 must have been a wild night…lol

Tex_77 you know how many guests you had? You had plenty to go around?

For one 8 pound pork butt how much do you use? Surely you wouldnt use the full bag and gallon of liquid would you?

Ok meat family im hear again to ask your advice. Im smoking pork butts for pulled pork sandwiches for a wedding in august. 160 guests. I am wondering how many pork butts are needed. Im guessing 1/4lb per sandwich and probably 2 sandwiches per guest. Thoughts/advice?

Fred is there maybe an issue between cooked bird bones compared to raw? Perhaps cooking is what makes the bones brittle and splinter.