Masterbuilt

Deepwoodsbutcher Those look really good.

Dave in AZ Sorry, i think I’m the one that dropped the “0” Your math is correct Dave… My bad. That’s the 2nd thing that stops working after 70

Dave in AZ Yep, been there and got the torn tee shirt a few times. The “1 - step metric pro” calculator is a great add to your tools. You are very welcome Dave

Dave in AZ Great write-up… I think you dropped a “0” on your Sodium Erythorbate… Max 55 grams / 100 kg of meat; for hams = 250 gram/100 liter of pickle. Cheers

zbigjeff In the Thanks Black Monday pod cast they stated not to add more of the seasoning packet than is required for your meat block but to add specific seasonings so that it doesn’t get too salty. So you are right on in your process.

Deepwoodsbutcher Looks great. makes me want a hot ham and cheese sandwich.

Dover The Walton’s 11LB stuffer is a very good stuffer. Because it has a small diameter plate it is a good stuffer for snack sticks, although 16 mm is smaller than I have stuffed with mine (19 mm is what I use), I think it would handle the 16 mm casings if the meat was cold with the right amount of water added.

Deepwoodsbutcher Very nice looking batch of meat.

Tex_77 Thanks Tex glad to hear that.