bocephus we’re still in the upper 80s during the day but getting a few nights in the 40s. That’s close enough for me. Bring on the soup and grilled cheese. 😋

RON PARRISH - Nice

processhead Nice looking pork loin! Just the other day my wife pulled a pork loin out of the freezer and asked what we should do with it because she said she prefers pork tenderloin. I told her maybe I’ll brine it and roast it, but I think I will wet cure it and put a rub on it and smoke it like you did. Thanks for the post.

Denny O You made me spit out my coffee on your statement about Jed.

HerbcoFood - Yeah Man!

Deepwoodsbutcher Not a problem, 4 or 5 chickens at a time, killed, plucked, cleaned and cut up before noon
One for that night and the rest in the freezer

processhead It sure helps me… a beginner!

GWG8541 yeah my Griswold is a 12.

processhead yeah it’s a heavy duty wire. Plugs into the house, kinda like an RV hook up

For all the shooters out there, MidwayUSA is running a big optics sale that includes red dots. You can see it here: https://www.midwayusa.com/optics/br?cid=657&Discounts+and+Deals=Sale&Discounts+and+Deals=Clearance .

bocephus no changes that I know of

processhead Loved that you couldn’t find the mute button fast enough. That was precious.

Surg I think it looks like it was well worth the money.

processhead awesome build. Flagged so I can find later.

HerbcoFood when I ordered a Tshirt I ordered the 3X because they were out of the 2X at the time. It is a bit big on me like a 3X would be. So I would say they are true to size. I’m sure the 2X would fit me like it should. Hope that helps.

bocephus the only problem is I have two many other seasonings I need to get used up, but it will def. be bought again sometime in the future.

processhead I’ve always said that camo is the best color

I just watched BBQ USA and I thought it was a pretty good show. I know what they use for rubs and sauces are what makes them money, and cook times very, but I like a bit more how too, and not just entertainment. A closer look at the smokers they use would be kinda nice too. With all that said, Sarah and I enjoyed the show and will watch it again. Congrats to Midwest_kc and look forward to more posts on meatgistics from them.

DO NOT get the Vac-Vida VS301! I bought one through Amazon in January 2020 because supposedly the company would stand behind their product. That’s a lie! Mine started giving me trouble in Dec. 2020. It would go through the vacuum cycle, try to seal, then repeat the vacuum cycle. I couldn’t get it to stop other than turning the machine off. After turning it off, the vacuum would eventually leak down enough so that I could open the machine > This usually took about 12 hours. I tried contacting the company but my phone calls and e-mails went unanswered. I finally bought another one from Ultra-Source. They are pricy, but I believe well worth the extra money especially if you want to package something delicate as they have the gas capabilities.

HerbcoFood It would be if I could my hands on some. Will have to talk to my local butcher bud. Sous vide, rested tight in plastic, sliced thin. It would be some of the best roast beast one could have. Or, eat it like and steak with a quick sear. OK, I just ate and my taste buds are flying around.

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.

bocephus Great for hanging S Sausage, whole slabs of bacon ext, disadvantage is vertical temp variance advantage is horizontal shelf spaces!!

I know I’m late to this thread; but a lot of great information in this one. Thanks.

PapaSop I wish I could tell you. We haven’t had them for 12 months now… We have looked and still have our product manager looking for one to buy, or a place to build them for us for even longer than that. We’ve struck out because of a number of reasons, and the marinade express manufacturer doesn’t give me much hope at this point. Someday we’ll have our own, but it is going to take a while yet.

Jonathon Tried again today and code is still not working for me, I see that other people are also having problems with the code, any up dates?

Bob Stehlik - Thanks - I will be there tomorrow to take a look. Will probably get a couple and freeze, so I can look back at posts and research.

PapaSop thanks for the info. I will have to swing by Harbor Freight tomorrow.

zbigjeff said in Member rewards:

PapaSop Hey, if I did that with my Bearpaw, I’d be at the rim. But, that’s a viable amount. It would only force me to get up every 10 mins.

Yep! LOL

lkrfletcher I know this was last year and all but, OK, I’m late to the table! 😆
Some of your bacon looks like it was halved after smoking and then sliced and others appear to have been halved then smoked and then sliced?

Jonathon said in Meatgistics "Meet Up":

Oxidation of fats was on the syllabus so I am assuming they are going to cover the entirety of the topic

Well don’t keep us in suspense…fill us in on the latest and greatest info and techniques to prevent oxidation of fat (rancidity) in our meat products.

If I remember correctly you were sitting at a table with a meat grinder and that pyramid of snack sticks. Just move the grinder to the other side and use that as one side of the snack sticks to support them. than while your talking use your left arm against the other side of the snack sticks. VOLA hidden support but out in the open. lol

processhead It would look good on a shelf in a processing room.

Thank you

Grimpuppy. Looks like your sausage insert worked great. Good looking breakfast too 😋. Congrats 👍

I hope my son will feel the same way when I am gone.

PapaSop That’s where Seaboard is headquartered. The pork most likely came from Guymon, Oklahoma.

Jamieson22 very nice . Congrats 👍

That’s a good question. I think this was for fresh sausage and not one coming from the smoker.

cfkarch It seems as if most of the time it ends up ok but to be safe smoking same day is the best. But, hey, life gets in the way sometimes!

JoeB is your 1st edition dust cover white or mustard color?

The Rubicon started the craze to personalize and name your jeep. Over the years I’ve seen all sorts. I kindof think it’s silly to decal name your vehicle in a similar way that the factory did with the rubicon by decaling it where the “rubicon” would be. Well I got in on it in an ironic way, and to each their own m. If you feel like naming your jeep “punisher” well I guess that is your business. My Jeep is bone stock other than a front bumper and is the “sport” trim so I had some made up for the upcoming Jeep Night at Steerman Field.

5BE00F61-C0A8-4131-AC6F-62213ED012AF.jpeg

Jonathon Any updates on the new #22 plates and knives as stated in the above tease? I am looking for a 6mm/.250 plate.

I’m not sure about this one shot grinder yet having read this thread and seeing these pictures. I like the idea of a one shot grind but I think am going to hold off for now. I think my next purchase is going to be an electric stuffer. I look forward to hearing the reviews on the electric stuffer .

bocephus they sure are.

cdavis thanks! It was definitely a highlight in my life.

kyle THanks, I would have expected so.

Here is my method. https://www.youtube.com/watch?v=Xs-sD7wFyI0&t=1s

twilliams
Have used wild hogs many times to make brats. Far as i’m concerned would rather use that than regular pork. Just have to get a Boston Butt to cut up and add for fat. My favorite is the Blue Ribbon Bratwurst and add high temp cheddar and jalapeno flakes. Use the tubed casing to stuff them. Always turn out awesome.

Jonathon it was like I just got turned off. No notifications, emails, nada… Later in the day my email got crazy populated in very short time. Thanks for the follow up, sounds like there maybe some possible operator error going on, maybe something more serious😵

cdavis That is just amazing. Whether they are all just one or not, I would not want to be hanging out with them. It looks like they are all different animals, but sometimes those black & white photos can be a little confusing.

@bmartin1000 said in Pickled Sausage:

mrobisr - How many times have I heard “I’ll try that as soon as you try that and wake up alive the next day”.

You are so right, the first time I pressured canned dry beans, meaning they cooked and pressure canned in the same step, I tried some a couple weeks later and told the wife if I start stroking be sure to tell the paramedics that it is not a stoke, but botulism. Well they were wonderful and it eliminated a step in my process.

Idaho Smokey I have to agree with the smoked Jarlsberg. My favorite is smoked Muenster. I also smoke a lot of Colby to give as gifts to people that don’t appreciate a good sharp/xtra-sharp cheddar. Monterey Jack also smokes up pretty good. I ended up smoking 83 lbs. of cheese this year. Finished up on March 22nd.

I have been using newspaper for years, but I would just about bet dollars to doughnuts, Double to nothing, that I have snuck some oil (not auto) or bacon grease in there a time or two maybe thinking I could ramp up everyone’s appetite or something. No Problems.

cdavis thank you

Jamieson22 nice. They looks great.

Surg - WTG Surg

Jamieson22 Had them again for Fourth of July. They never disappoint!

Surg Definitely your lucky day. Great deal!

kyle What about drinking! We can’t all live parched.

Update on this T-Shirt https://meatgistics.waltons.com/topic/5333/pre-order-preamble

lkrfletcher Hunt is just around the corner, good luck.

Tex_77 thats great news! I’m about out of there sauce!

craigrice said in I Got a Hat!:

Surg I also got the camo when I got mine

Me too

Revisting this thread. I noticed that I was not on the map either. Tried updating my profile and it still wouldn’t show up. Found out the map will not accept NE and a valid state. When I entered “Nebraska” my location showed up on the map. If anyone else is still having trouble, you might want to spell out your state name. Worked for me.

Deepwoodsbutcher congrats. Bring on the buck board.

cdavis thanks and your welcome!

processhead Gator one Cheyenne zero, doesn’t sound like he was all there, getting in with a gator as big as that.

bocephus yeah…that is where I’m at too. When I was bulking up to play college football I could eat a ton of food and in 4 years was finally able to get to 270 lbs! My last year playing was 1996.

Now I hover at 250-265lbs just depending on what food I spend too much time looking at!

craigrice First time I heard it was at a church that had the band play their worship music. I though it was great. They did not, however, play it at the second service.

craigrice said in Cooking stall in my smoker HELP:

never heard of it can you tell us more ?

I actually posted the recipe. Hard to describe the taste and texture but I have always referred to it as poor man patee. It definitely has more texture. YooperDog mentioned it is a little bit like potted meat but less strong in flavor and a lot more textured

bocephus We make our own via smoking &/or dehydrating, then grinding. I like the sun dried versions, but it can be hard to pull off down here at times, just too much humidity. We also play around with some different blends with just smoked, smoked & dehydrated, different peppers, etc. It is just fun. I am not going to say we have some perfect peppers or anything like that, just fun trying them out.

kyle said in Kabanosy:

next time it will be 25#

Me too!

YooperDog AND the place smells like a piece of heaven. I’m smiling with you when you decide to fire up the “test” when you’re done creating.

Woody1551 said in 25lb batch of Jalapeno Cheddar Snack Sticks:

Jamieson22 I actually did the exact same thing with a silicone spatula, just didn’t want to admit it online😁 . Agreed on some sort of quick release…I am actually considering buying regular hex heads and just using a cordless drill to speed up the process to remove them.

That sounds like a great idea 💡

And then there those,

Mcjagger We’ve tried with the Umai guys a few times and never get anywhere. Glad it worked out for ya!

processhead Sheep will be used for breakie sausages hog for all else.

wdaly yeah it was a success. Cant wait to get at it again.

Jamieson22 😁 😁 😁
Thanks for the laugh!

cdavis thanks! I’m sure he will be watching over me. I was with him the last time he shot a deer with that gun! It was back in 1990 or 1991. After that he came along for just to be with family and eat sandwiches…lol!

kyle Good job. Thanks for all your help.

Buddy took his escape to the dealer and they bought it back for like $2000 some recall if I remember right

bocephus said in Best Hamburger Recipe?:

Chef I agree, when we make enchiladas for a crowd we make them so everyone can enjoy them and then have salsa and green or red chile at varying degrees of heat for people to add. When we make them for ourselves we make them hotter.

You see Chef bocephus, I am a rebel. I am here to challenge and educate the palate. When I make Thaï food I do tame it down just because it is so f…n singe your hair hot, but I am unapologetic about my cooking. It is what it is (and should be) and it is here to appreciate or not, but you will have an experience. Fortunately I’ve never had but one inedible dish in my 30+ years of entertaining people

kyle Yep, “PROPER FUEL” just makes me smile for you while you “WORK”. Your family and friends better make them good and do the leg work while you toil through IT. Have fun!! I know you ARE.

Dave in AZ thanks for bringing it back up. It just reminded me that I need to make a batch.

Tex_77 French Fries of all kinds, my wife makes wedge roasted red potatoes …and I think thats about it honestly. Hate baked, despise mashed and just dont really care for any other kinds.

Randie N thank you sir.

Jonathon I understand. We lost our Blue Healer Duke a year or so ago & it was really sad. He was the greatest of good dogs & I have had a few others too. But Duke had two ACL knee surgeries & we do not live near the good A&M school, with the good doctor that I knew personally before he died, anymore. Those vets are proud of their work these days. I had been there with ol Doc Poindexter when he worked on bulls, horses, & all sorts of other things & can’t even begin to imagine what the modern day vet would charge for all that.

Jonathon If by sauce, you mean gravy, it was the drippings from the sous vide bag, flour and or corn starch, salt and pepper and probably some added water.

Ridley Acres said in liver sausage:

processhead said in liver sausage:

https://www.meatsandsausages.com/sausage-recipes/braunschweiger
There are several recipes on this site. This is just one.

processhead Paul, this recipe calls for cure#1 but it doesn’t look like it’s necessary for safety due to the sausage bring cooked so soon, did you think this is for flavor?

A cured liver product will have a characteristic pink color that an uncured sausage will not have. Flavor may be slightly different, but generally not affected all that much.

The braunschweiger recipes I see usually have cure in them and sometimes, but not always, will be lightly smoked.

HerbcoFood Time to fill the truck up & head to Texas!

Deepwoodsbutcher Thanks for the detailed explanation.