salmonmaster I’ve found for Sous Vide we prefer 155° for 36 hrs. Ice bath for an hour or so to completely cool down. I typically Sous Vide several days before we plan on using it, so store in sealed bag with juices in refrigerator. Save juices from bag, it has such great flavor from seasoning and meat. Boil and skim foam, if desired add small amount of corn starch to thicken. Dry brisket and reapply seasoning, smoke at 250° to 275° for several hours. Do not exceed the 155° IT Sous Vide temp. Very juicy, tender and plenty of smoke flavor for our family.

salmonmaster them are some good looking traders and brisket is my favorite to smoke but if I could ask what temperature did you pull the brisket

Well Jon I would wish to thank you in advance for the beer!

salmonmaster bocephus
I agree with you that is simple math. But once again both you have changed the items that I had objected to the fat % earlier.

badexpresso You are spot on with your comments, I feel extremely blessed that I only lost two lambs with this ice storm. Last severe weather event two years ago I lost nearly thirty, but it is what it is in this business.

Since its a balmy 15 degrees outside, an Irish Coffee hit the spot for the wife and me. Slainte
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Tex_77 said in Steak Cook-off:

kyle well you know Austin is Jon’s boss and he picked mine! But it was pretty much a tie!

I guess thats true. My thought was Brett could get rid of anybody that was in that room, so he is the “big” boss. I was surprised how close it was. Good job by both of you

Woah, a stick smoker has really Wide temp swings, so don’t get caught up in the hype. Yes, we like to control as much as possible, but when you take a step back, it all ends up the same. Yes, you can improve upon any smoker, dehydrator, oven, but those are personal preferences and not commercial preferences.

This sounds like imanazz, but use what you have and you’ll he fine

N.h. is #2. I would have never guessed that

Yep, have 2 of them in my cart

davesdeer said in Z linker sausage linker:

I’m thinking g about trying one of those zlinkers but I smoke almost all of my sausages and need them to stay together in the rope form until they are smoked. Does anyone know if I can use these machines once the sausage is smoked?

Doubtful. Once smoked, almost all sausages take a set and are too firm to do much with except slice into lengths

Andrew N We now get our basic yoghurt, cheese, buttermilk, etc. cultures from Ivo at https://bacillusbulgaricus.com/. He provides good service & the prices & products seem reasonable.

Jonathon EVENING NEWS UPDATE. It did not work again today. I tried refreshing, to no avail. I will try again later if I can.

Ridley Acres Looks fantastic.

Sydik Farms cut your jerky thicker, and across the grain.
I use a dehydrator from CABELA’s and make 3 whole large eye of round at a time 8 to 9 kg. Temperature starts at 145 to 160. Approximately 7.5 hours they crack when I bend them on the outside and flexible on the inside. I leave them in the dehydrator for 3 more hours with it off, and it balances the moisture throughout the jerky. I bag them shortly after with an oxygen absorber, they are ply able and chewy!image.jpg

Jonathon and Idaho Smokey thanks for making my head hurt!

I noticed the change as well and I would like to offer some FRIENDLY FEEDBACK. When you click on either of the two forms for the free daily entry links (that should lead to your website); they only lead back to the waltons.com/win page not your waltons.com home page. in other words, it takes you to the page you that you already are on. They should dirtect you to your home page. Also, I reallyliked the chance to win every day with the spinning wheel, but that is no longer there as of today (02-03-23). I know it was for mainly seasonings, but you could have added gift cards as well. THANKS for all the Fun and the wealth of free knowledge.

cdherman When those are done I’d love to see some pics and write up on the process?

Denny O So, there is a danger there that adding more will give you a salty product. I’d recommend a smaller batch before going up by 15%