I don’t use collagen casings often. Does moisture content effect them much? I think chicken sausage tends to be quite loose and wet compared to pork or beef, especially if not using a binder. I don’t know how that might effect a collagen casing if at all

cdavis said in Saving Stalled Snack Sticks:

toys4dlr same here. I always run my sticks in my masterbuilt electric until they stall. That is usually around 135 IT. Then into the sous vide they go. What a time saver and I think the quality of my sticks are better than they were.

Ditto!

I use an a maze n tube. Fill it with pellets from my pellet grill, light it with a benzo for a couple minutes, solid 6 hours minimum of smoke.

TexasRob Walton’s has some great seasonings that you can try & we like the Sweet Chipotle & the Walton’s Bold a lot. The Bold is actually a little stronger. On the other hand, there is nothing wrong what so ever with using your own mix & if that has been working for you & you like the basic flavor, but want it a little stronger you can play around with it on your own. You can try adding small amounts of pepper flakes, maybe a teaspoon at a time until you get it where you like it. If you want it boulder, you can try adding Worcestershire Sauce, maybe a 1/4 cup at a time until you get it where you want it. If you want the flavor to be a little deeper, you can try using Soy Sauce, maybe 1/8 cup at a time, until you get it where you like it. Also, vacuum marinating whether you use a tumbler, a Five Minute Marinator, or just vacuum pack the marinated meat for a day, will help intensify your flavors. We also like using the smoker for the first 2-3 hours at the lower temperature ranges to give the meat a nice smoky flavor that goes a long way, before moving the meat into the dehydrator to finish at 165°. Don’t be afraid to use your imagination & experiment to find what you like the most. Just remember to follow some of the basic food safety rules & a good base marinate & you will be fine.

Dave in AZ 20230222_115039.png

Jonathon Yes that would be the idea, so your User ID/login Id was one thing and then the display name when you posted would be a something else. I thought it was odd when I saw people with multi word logins/display names. If I had known when I setup an account that the login ID would be the display name, I probably would have tried to be more creative, I guess I was smart enough not to use my email address at the time though. That being said, it looks like it would be easy enough to change your username under the edit profile area, but then it might be awkward to login all the time with a username of something like “Billy “The Big Studly Teddy Bear” Johnson” all the time.

No worries if its not something you guys want to allow, just a suggestion.

johnsbrewhouse I hear ya John. I was totally shocked at the lighter weight using measuring spoons. I get why weight of spice, cure etc is more accurate than measuring spoons. I am buying another quality scale as a back up to my Escali and as a confirmation of weight just in case I become “confounded” AGAIN!!

Remember, you have to add sure cure as well at a rate of 1 oz to 25 lb of meat. Also remember, whenever possible weigh out your ingredients, it will be far more accurate than doing it by volume

Tex_77 said in User pictures:

Ridley Acres When I go to my profile about the first 6 or 7 post are pictures I have posted, but those are also under “best posts”, so maybe everyone just needs to step up their game! LOL j/k

Don’t break your arm… 🤔😉😂

Ridley Acres its " | " that symbol to pull up products, however not all products are setup for that, but the more popular ones are.

Dave in AZ Sorry about this, we fixed this yesterday morning, should be good to go now!

GI Joe I confirmed with people here, you can add it, but we don’t recommend it. It is going to retain more moisture than you want, while it isn’t going to hold anywhere near as much as carrot fiber, it might be enough to cause some issues with the drying cycle of your smoker/cook.

processhead heck yeah.

cntryboy Never feel stupid on this sight, all questions are valid, and everyone is here to help.

mac21st Thank you. Ordered a stuffer. Couldn’t resist

Jonathon Ah, welcome to the “Dark Side”!
I think I been here for a long time. Lol
May the force be with you.

Jonathon fantastic,great work!

They keep computer generated my review responses too but I still have not gotten to use them ye! Dang if I’m not neat 3 going on 4 months behind!

The more info the better I think

YooperDog said in Helpful forum/post updates:

Jonathon I like the new thumbs up/down change and appreciate the upgrades/changes the Walton’s team is making.

Completely agree!

bocephus 🤣

Ridley Acres I heard that!