Admin

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!

I’m fairly sure the eggs are a dud but there is something in a few of them, I can see some veins when I glass them but it feels like they would be further along if they were going to hatch. Oh well, we will try again and eventually when we move out of the suburbs we will have chickens, which I am sure my dogs will harass terribly!

processhead I jokingly told my neighbor if it ever got too bad we could eat the Geese on our pond, that led to a question to a local cop who informed me that as the police station is within about 1000 yards of my house they would absolutely hear even my little .22 magnum henry rifle. So, I would NEVER do it (as it is illegal) BUT they do sell casting nets that can also be used to catch other things. Well, I now own one such net.

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!

kyle how were the buffalo modified brats johnsbrewhouse How were the hotlinks? They looked good! Deepwoodsbutcher that lamb looked freaking delicious, care to give a bit more information on your process for them?

lkrfletcher And it appears to be about to get worse, diesel is going up and lots of hogs are transported by truck and looks what happened to corn recently. Ouch is all I have to say!

Dave in AZ Lol my first thought too but it might actually make it harder to see where you need to clean? Deepwoodsbutcher You are full send on this and it’s awesome! When it is done we will post it on our social medias, just tag me and JustinT

Dave in AZ Just to make sure we are talking about Willie's Snack Stick Seasoning which is the one without MSG. Ingredients are Salt, Corn Syrup Solids, Spices, and Dehydrated Garlic. according to the web, I went and checked the bag too and it has does have Citric Acid. I am confused as to why it would be in one and not the other. I also don’t know if it is enough Encapsulated Citric Acid to make it where we would want to avoid or adjust using more of it.

My guess is no, because there is at least one other seasoning with Citric Acid as a seasoning for taste and they have told us we don’t need to adjust for that but this one, as it has an MSG and non-MSG version I just don’t know. So, best thing to do is to ask Excalibur, I will update the post when I know!

bocephus I brought him in! He already made some Jalapeno Popper Sausage Habanero BBQ Snack Stick or Summer Sausage and we just made some whole muscle jerky. He seems sharp, picks things up quickly. Good addition so far!

JoeB I saw some pretty old school looking helmets on your mantle, was that a ferman ww2 helmet in the middle? It looks like the one Sgt Schultz wears in Hogans Heroes.