Topics created by wvhunter1965

wvhunter1965 100% understand!

Lost River Jones, The one I use is called Big Oven. It should be readily available on their website and it is actually a web based software so I can view/use it on any device although I find it works best with Google Chrome. You can copy paste recipes and then you simply label as ingredient, instructions etc. If you have the paid version (which I do as I said at $20 annually) you can create custom folders etc. They have about 500,000 online recipes that are searchable, some of which are good and some are not so much. They are all added by users to my knowledge and that leaves a lot of room for varying taste. I use it mostly for my own recipes but have found some good ones on there. It also has some great features such as a leftover feature where you can enter up to three ingredients and it will search for a recipe that uses those ingredients. Check it out! caddis, I think I simply wanted to retain more moisture in the final product and was attracted to the carrot fiber as it indicates that it doesn’t change the taste of the final product. Since I wanted to add a fair amount, I decided it would be a good thing to try. It has worked out well and I really like the finished product. I also use this recipe in hot dogs, but, I am looking for a different way to cook them as the last batch was overcooked and ended up as snack sticks (and very good ones at that). Thinking of trying a water bath for the hot dogs instead of oven or smoker. May or may not work but we will see!

deanlorensen I am going to have some deer here soon (hopefully) and I will try to make some of this. Seems as if there is interest and its not something I have made before so should be cool! I will try make both a traditional and a modified version of craigrice just with the HBC dehydrator instead of the stove.

Understood and I accept that. Its just not possible at this point for me to order in those quantities and forces me to go elsewhere to purchase when I would rather purchase from you guys. Same applies to the seasonings. It would be great to be able to purchase sample packs for maybe one pound of meat. Not so much for the additives as they are not really unique to a flavor, but, seasonings are a different story. It just sucks paying $20 bucks for a seasoning only to find out you don’t care for the taste. I guess I am just cheap! Again, I understand the dilemma you guys have when deciding what to stock.

I have two oven thermometers arriving tomorrow and will do a thorough check on the grill to determine how the temp is and where are the hotspots. The grill is only a couple months old but I realize the possibilities of temp variations. Hopefully, those thermostats will be helpful. I also want to test my oven temps in the kitchen to see where that is at. Thanks for the input.

Chef said in Garden Chili: mikemikemike Spoken from the mouth of a true purest! Likely you don’t care for beans in chili as well… Actually, I do like beans in what i call stew with beef, beans, and chili powder. I will also add some minced onion, poblano’s, and jalapeno’s. Thats Garden Stew.

Jonathon, Good morning all, The roll of bologna came out amazing and I feel it is much better than the Hot Dog and bologna seasoning (so does my wife). We will certainly be using this from now on. It was a busy weekend as we did 25lb breakfast sausage, 10 lb italian sausage, 10lb of brats, 20 lb of deer bologna and the 6lb roll of bologna. All of it will be enjoyed and will certainly be made with Waltons supplies. (Everything but the meat!)

Jonathon, Posted it this evening! Check it out!

beernan Whoa! Have not seen that in a long long time, probably since last time I been to Louisiana & stayed long enough without leaving in the broad daylight to go to the grocery store.

wvhunter1965 Yes, the Pa’s and most of the injectables have sodium phosphate in them already. Phosphates have a tendency to develop a “soapy” flavor when they are used beyond the recommended amounts. I think that just gave me an idea for a quick video. Taste difference between meat when phosphate is over used. When I was a kid I was 100% sure we would have smell-O-vision by now and probably thought tasting things on TV wasn’t far behind! I’ve made them with and without and while I preferred the ones with phosphate don’t let it stop you. You can still make a perfectly fine Turkey without it, it just wont have that exceptional juiciness.

wvhunter1965 TexLaw Well, as much as I joke around, I, too, am a very blessed man. Messed up once and raised 2 boys a a single dad. Very fortunate to meet the right person. We both support and make each other better. Marriage can be wonderful with the right person! Just made 16 wonderful years.

wvhunter1965 It was good, I was surprised how much I liked the combination. I tasted the cheese whiz by itself and it tasted sort of nasty but when put ontop of a hot Philly brat made from beef was tasty!

Good morning all, s.a.m - I injected after curing. Will have to try your method next time. Although all three came out great, I am one of those people that will never be satisfied and will always try to improve. I don’t think I got a good injection with the syrup as there was not much of a difference in flavor between the one I injected and the one that I didn’t. Jonathon - I couldn’t agree more and I make good use of them all!

Darkfish89 Give it a try?

TY all, everyone has been very helpful here and is very much appreciated

wvhunter1965 I don’t know the mechanics behind it but I DO know that it doesn’t taste good on its own…I just learned that over lunch today! There are 2 versions of the booster, 1 with and 1 without msg so it is not only MSG at work. The one without it has Sugar, Salt, Dextrose, Spice Extractives (Including Celery). so I am guessing one of those spice extracts is paprika as people have said before that it adds a bacon flavor, but that’s honestly a guess on my part!

I do a maple chipotle buckboard bacon and have a decent maple flavor, not like your chewing maple candy though, that to me is way to strong

KLee Sweet! (Literally speaking) I’m going to seek out some serious maple syrup based on your suggestion. I’ve seen many in the last couple of years that are aged in whiskey barrels…there is no way that wouldn’t enhance bacon, ham, chops, etc… It’s pretty easy to obtain toasted oak chips, cubes or small used whisky barrels these days for home production.

John Belvedere We have made changes to the process, specifically we recommend using soy sauce (light), rice wine vinegar, and lemon concentrate and then holding it overnight. We think the smoke schedule works better with this process. We could be wrong but we did a lot of testing for smoke schedules on this. If you try something else and it works let us know!

wvhunter1965 This is a recipe I use for making hams. It is pretty good. Use a 1/2 cup of tender quick to 4 cups of water to make a brine. Inject 1 oz of brine per 1 lb of meat. Rub 1 tbsp of sugar cure per 1 lb on the outside then refrigerate for 10 to 14 days. Then wash off excess salt with warm water. Then you can smoke and cook it or just plain cook it to an inside temp of 160 degrees. Very good with pork and pretty good with deer. Just have to remember deer is going to be different.