Also, if anyone is looking for a REALLY inexpensive Infared device I bought https://www.taklite.com/products/avp-infrared-monocular this weekend and it seems to work pretty well for the cost. I was playing with it last night and was able to see the houses across my pond with no issue at all https://www.taklite.com/products/avp-infrared-monocular It’s a little grainy but for $45 what would you expect?
Just an update, our hunting trip got canceled this Thursday do to some issues with one of the dogs that required special attention. Sad, but the most important thing is it seems like the dog is going to be okay after a disturbing initial diagnosis. Good news is it looks like Brett and I have a turkey hunt lined up in El Dorado this year! I have gone turkey hunting once in Texas but never shot at anything. We will be hunting with out crossbows, so, I put another 100 or so bolts through mine on the 2 days I was off last week to stay sharp. The good news is that I don’t seem to have lost anything!
Very occasionally, and this is not fishing for compliments, I wonder if I am even needed anymore! gus4416 processhead twilliams and I am sure a bunch of others provided awesome information here! Also, TimC 0 nailed it right above, evaporation rate from inside the stick to the surface matching the evaporation rate off of the surface is a key to this
hunters stick for at home users, if wrinkles are the goal then understuffing slightly is your best tool in my opinion
I remember twilliams being a fan of this and he might have been the 1st to alert us that something was happening with the seasoning. If I remember correctly he let us know that a bag had expanded, like it was full of air. We told Excalibur, they pulled it eventually and reformulated it. Well, it is back and we have ordered some, so we should have it in a few weeks!
wvotrfan Was the first person I see who saw it, bocephus KNEW what it was and yes it was laying down in the sink on the last one well done! I will come up with a prize for both of you!
https://nypost.com/2023/01/27/great-white-decapitates-diver-in-first-fatal-shark-attack-of-2023-report/
I don’t know if I would have said it this way…““He was diving when the animal attacked him, impressively ripping off his head and biting both shoulders,” eyewitness Jose Bernal told the outlet.”
HerbcoFood That WAS well done! I love almost anything that comes from the ocean…aside from the obvious scary Great White Shark!
John Belvedere That bread looked amazing! I’ve been somewht denying myself since I need to weigh less than 210 by next Wednesday (shouldn’t be a problem) but now any carbs look amazing to me. processhead Love Oysters, used to get them $5 a dozen from a bar that was also a farm down outside of Dallas. My personal record was 5 or 6 dozen, I think I quit halfway through the 6th but can’t remember exactly. Lots of beer that night too I am sure!
Jamieson22 Pitboss, PK, dehydrator would be my guess.
hankus46 1st question is how much water are you adding to the meat when you are mixing it? Don’t add Super Bind as the gelatinous build-up is exactly what you would get. 1st, I’d try reducing the amount of water you are adding to the meat to the point where it is pretty difficult to stuff. Then I would add a binder like Sure Gel Meat Binder to help remove anymore water but also because from what you are describing I am guessing you are having some fat out happening and that will help prevent that. Also, make sure you are getting a really good mix on your meat. Make sure it is very sticky before you go and stuff it.
Then, I agree, go with either collagen or inedible collagen casings if you are having problems with those.
Finally, If you are going ONLY in the sous vide the entire time you won’t get the results you are wanting. it is going to need a drying cycle in a smoker with really good airflow for at least a bit and I would say longer than we would normally say. 130° is when meat is going to really start expelling water, if it is surrounded by water it won’t have the opportunity to dry out as much.