JoeB Re: thumbs down. Thinking I sometimes have that same issue when communicating on the phone. Probably because of my bear paws. Never have that issue on my pc. Lol

Brianh Very Nice Job.

tarp Very Nice

GWG8541 great looking meal 👌

twilliams Nice

johnsbrewhouse we just picked up a new hive tonight from a swarm that landed in a someone’s tree. Im hoping they like their new home.

Jonathon I own 2 Dalstrong knives and as you have mentioned, they are really nice. Even the packaging they came in is top notch. I own a boning knife and a breaking knife. They would look great with that sword. I mean tuna knife.
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Tex_77 after reading this now I want to watch the movie The Burbs!

processhead their is a lot of talk in my area about forever chemicals in the wild game

kyle Thank you. I’m glad others are enjoying the process

I have no idea if it worked

fallis10 I’d be interested in hearing more about your process for this. We might even try to replicate it here, I love all of the flavors you used!

tombilliodeaux Also consider the relative humidity in your smoker and airflow. If it was dry out and you had a lot of airflow within the smoker then 5 hours at 180 is going to be a problem for the skin of the sausage. What did you stuff them into? natural and collagen are fairly close but there are differences and there are differences within collagen as well. I’d guess you got some case hardening from either overcooking, or over-drying the outside of the sausage too quickly. New smokers can take a little bit of time to get used to!

Adding a pan for humidity is good, but it is not going to a ton on its own. Here is some more information on doing that https://meatgistics.waltons.com/topic/1099/cured-sausage-205-advanced-thermal-processing I love this hack but we need to do an actual video on it now that we are (hopefully) better at doing videos!

bocephus
I’m going to be doing another round of Berkshire hog bacon coming up in the next week or so. A friend has another hog that he told me he was butchering and wished I’d make him some bacon like last time. Well, why not!
Jonathon How may I add Waltons seasonings to aid the flavors in my bacon? Please PM me or another way if you please, tia.

Tex_77 thanks

hall the sales price shows $599, and so does the product page.

Yes as you mentioned you’d need to brine it to add moisture to the meat. But I would imagine after a few hours on smoke you could wrap that bird and get that real “fall off the bone” you are looking for while retaining a lot of moisture. I’d even go as far as maybe putting in a foil pan and add a little chicken stock to it. I bet that would come out pretty darn good.

processhead good info. Thanks