johnsbrewhouse I agree with your logic. The hoops you would go through are not going to bring your buddy back.

samspade Looks delicious.

GWG8541 your welcome.

HerbcoFood I bet it is.

processhead It sure helps me… a beginner!

GWG8541 yeah my Griswold is a 12.

HerbcoFood great looking meal 👌

bocephus no changes that I know of

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

johnsbrewhouse I agree. I bought my last Traeger when they were still made in Oregon. When they first came out, they really talked up American made. So when the first one died and I found out they were no longer made in the US, I bought something else, which is made here. Unless they have really beefed up their quality, I cannot see them selling very well at that price point. I guess some people have that kind of money to spend, I’m just not one of them.

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.

Midwest_kc
Congrats… Keep us along for the ride. Always something new to learn.

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.

At the island of Meatgistica we will be one…until then, I will stick with blue

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

The meat birds are growing fast. Come Wednesday, they will be a full two weeks old. Feathers are starting to come
On, and their legs are really beefing up. They are guzzling water and feed rapidly as they grow. They are approx 2.5x larger than when they arrived via mail.

E29468BC-91E5-4613-AF74-F1FEBADD761D.jpeg

PapaSop Looks awesome.

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

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

mrobisr thanks for the info 👍

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

Thank you

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.

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!

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.

bocephus they sure are.

kyle HerbcoFood You’re very correct on Sous Vide being a tool. Just like a smoker, a crockpot, a pressure cooker, a cast iron skillet or pot, etc. But, people try to throw away all the other tools in their toolbox and use one tool. Don’t get me wrong, it has a prominent place in my world. But, it’s definitely not for EVERYTHING.

craigrice said in Estate Sale Score:

processhead I thought you had one already , if you want to sell one of them let me know !

I sent you a chat message.

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😵

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.

Midwest_kc You’re correct in that I meant 4 days to “thaw”. But, I did the same process as you: aka tasting at the 2 wk, 3 wk and 4 wk after smoking/vacuum pack. Found the 3 and 4 wk to be the sweet spot.

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

Tex_77 I sure do hope so.

Surg It is a wealth of knowledge. I go back to it often and usually learn something new

Jamieson22 nice. They looks great.

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

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.

cdavis thanks and your welcome!

Is your epoxy finish supposed to seal out all moisture??

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!

I will be making these this summer, cold beer, stupid hot weather, cool water, what could go wrong!!!

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

Tex_77 said in Great find! I think?!:

RafterW are you getting another side gig to pay for the propane for that stove?

I’ll just rent it out to Jonathon on the weekends! For real though propane is going to burn fast @32K btu/burner.

Looks fantastic sir.

cdavis they really are!

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.

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!

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!

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.

Watermelon: It’s strictly a texture thing for me.

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!

zbigjeff johnsbrewhouse frickin’ crazy dogs and crazy memories.

GWG8541 I am not necessarily a big Dr. Pepper fan, but it has its place. If I am even doing soda I would prefer Coke most of the time, which is not much, very, very little. Otherwise, Buffalo Rock is my hands down favorite. It just has that kick that none of the others have any more & the right ingredients are there too. That would probably be too much for this recipe though, but I thought the Pepper would have that flavor twist to it that might do it right.

Retired157 I have a cook shack which is basically the same thing as what you have. Couple of things from what you are describing that you want to do. From the factory there is no vent adjustments, just a pinky sized vent hole on the top and same one on the bottom to drain grease. Now I see you added a vent to the door which will let some air in but it will probably get bottleneck with the small vent on the top. So you may have problems with the smoke schedule you described.
Also with this smoker you will have trouble getting wood chunks to smoke (if at all) at low temps. Especially with the low temps in your schedule. With this smoker you really need a smoke generator to do what you described. You mY be able to get away using a smoke tube and a fan since you added the vent on the door.
Get on youtube and watch 2 guys and a cooler videos. He has the smokin it brand of your smoker and has a smoke generator to do his sausages.

Jamieson22 yeah. I’m not sure it will work with mine either. I have a Torrey #22. For the sale price, I won’t be too disappointed if it doesn’t. I’ll probably need to pick up a new grinder in the next couple of years for other attachments anyway.

Excellent post!

bocephus that’s exactly how I do it.

Grimpuppy It downloaded and sent just fine thanks!!

Arnie Hofer I am not very familiar with those. I have used the high mt jerky kits but was a long time ago. I would think you could mix the seasonings as long as the cure wasnt already in it. pretty sure the cure comes seperate though. If not it would be a problem. I am sure there is someone here that might be able to answer your question a little better and the nice thing about this community is they will help you out

Jonathon said in Do you want to see my nightmare?:

Dr_Pain I did see that a while back and laughed very loudly! The sea is a scary place my friends, beautiful, but scary, a lot like a Girlfriend of mine from College! You want to dive into it, but if you don’t pay attention it’ll kill ya really quick!

The word girlfriend and college in the same sentence is definitely scary. Worse when you are dealing with a cute and crazy one.

glen yes sir! Lol

twilliams I do mine hot and fast. I like to get crispy skin. But as to your question I would think as long as you got above 140 deg within 4 hours it would be OK. Do not take my word for it though. One way to help negate some of the time frame though is to spatchcock it. Heck a spatchcock turkey hot and fast can be done in 1 1/2 hours

Now that I have Used the 11# Waltons Stuffer. ALL I CAN SAY IS SIMPLY THE BEST. AWESOME TOOL.

Thank you for the response I have never made it before I just tried that a year ago it is wonderful stuff IHave a 25 pound batch of Excalibur Boudin seasoning was wondering what all to put in it

TomKat1962 I would assume just use more pork then and more pork fat, some brands of pork roll do contain bacon. Adds more fat, can’t taste the bacon on the recipe though

twilliams yep. I have some just haven’t used it yet. I was going to try it on some ribs but I always forget. 🍺 may be part of the problem about forgetting the pink paper!

YooperDog Thanks for the info. The butts that I found had skin attached and it seemed to work pretty good with adding the collagen, but I will look for jowls next time I make jaternice.