processhead thx Paul! Now just keep on me until I fire my brewing rig up again!

I would swear that I have seen humidity or something, maybe barometric pressure have an effect on propane in the past too, but I have never been able to consistently put my finger on it & narrow it down to a science so still not sure. Who knows, outside of a lab & very controlled & monitored conditions, it is hard to say sometimes.

Denny O I hear you. Our’s are in Denver and Phoenix.

I did notice the gel, but I am very focused on anything added that I taste, its subtle, but I know its there, just like the non-fat dry milk I have used forever
In my deer links etc, it has that “ dairy” taste…. Not a deal breaker, I followed the directions, I only use 1/2 the suggested of the other milk powder, or, I taste it,
With BP- special binder there is absolutely -0- taste, but its binding power is very strong,
Now, how do I fix that smoker,😂

Dave in AZ said in Smooth acid in pepperoni:

Lastly, a few folks HAVE left it sit overnight mixed in and said they didn’t see a texture loss. Maybe it was mrobisr. So it may work… but not a “best practice” if you can avoid.

I agree that avoiding it is best, but if you cannot I have NEVER had a problem ever, so don’t worry do what you have to do.

dawg That is the bottle of oil i got for the bamboo boards. Not it. bocephus While that is not the goal, I guess it is having that effect!

Thanks for sharing it is great people like you that make the sausage making experience fun.

Cindy Bushar 0
Your first option is about 84% lean 16% fat. The second one is about roughly the same, just a different percentage of lean meat types.
I would suggest increasing the amount of fat to a minimum of at least 20% or higher . What you have got would likely make a sausage that would be on the dry side compared to a typical summer sausage.

Deepwoodsbutcher look up the “labels and more” store on e-bay. They have everything you can think of for labels.

NelsonMV We all learn from mistakes whether our own or someone else’s post. I know I have gained so much knowledge from this sight over the years.

wdaly Definitely not perfected after my first batch but I probably wouldn’t change it much the next time.

wvotrfan They definitely take it to a new level. Nice to be able to use a straw, especially while driving.

twilliams I completely agree that visually it is not appealing at all, but I would still try it. At work several of us have agreed to try whatever we bring, at least one bite and well some have been very good, and others were stand by the trash can just in case.

chippewa Thanks, if you have done this that’ll answer my question.

gus4416 said in 25lb batch of Colorado Beef Jerky:

Jamieson22 not much left

Yeah about 7lbs out of probably about 12lb from 25lb raw. Makes you understand why store jerky can be so expensive. Well, actually why it SHOULD be.

chippewa I don’t know when you were by last but it sounds to me like there has been quite the change. They even purchased the property across the street too, the old sale barn.

werskirs Good Luck, hope you can convince her. If I lived closer, it wouldn’t be for sale any longer.

Not that you need one more, but I have an Anova at the recommendation of some here in the community. I have had no problems with it. I picked it up at COSTCO Online, but they do not show up on their website anymore. I got the kit with the tub and lid.
https://anovaculinary.com/products/anova-precision-cooker

Dave in AZ said in What does Willies taste like?:

I just re-read the thread title, and laughed and laughed…

Dave I think an “A” has been edited out of the title to clean it up a bit. 😂 😂 😂

wvotrfan I could go for that.

no_eyes_processor haven’t heard from you in a while. Glad to hear from you again.

Jonathon bocephus wvotrfan, good Eyes & good job.

I’ve had the same experience with long cook times. Over time I’ve found what works well for me. My experience has been that the sticks are very sensitive to the amount of fat added when trying to bring up to temp (160). One batch I decided to add what I thought was an excessive % of fat and when I put them on the smoker they were up to temp in less than 4 hrs (smoker never got over 190). (I ramp up the temps the same every time I cook. However, my pellet smoker will not consistently stay lit if I go below 150, so I start at that temp.)
I’m still experimenting with fat and water content but the ratio that came right up to temp was 6 lbs venison, 2lbs of lean pork butt, 2 lbs of lard (for a 10lb mix) I add the spices, cheese and pink salt based on 10lbs, and have found about 1/2 cup ice water per 1lb of mix is about right. In this case, 5 cups. Never added anything but spice mix curing salt and water.
I’ve found to its much more difficult to smoke in cold weather. I have done it, but I cover my smoker with fiberglass welding blankets from harbor freight as insulation. The more meat in the smoker, the longer it takes. My 30" x 17" smoking grill will handle 10lbs. (1 layer of sticks with some space between each stick) and I rotate them because of smoker hot spots.
Hope this helps!

Jonathon Did you ever hear back with more information on this topic?

OleSmokey Nice work.

WiscoHunter1995 welcome aboard.

Whoop Whoop!! 80 to 76 final

bocephus At least you found the wheel…

Jonathon yeah, that’s how they describe hikers to their friends

Jonathon thank you for your expertise. I’m looking back in time to before the German war when sausage makers choose the best temperatures for their sausage meat and their spices. Then came the war. Polish people, Jews, and others were terminated. We almost lost the sacred recipes of the past. Government agencies were in charge of what meats, spices, and temperatures were allowed. For a long time, you were only allowed pork in making kielbasa garlic sausage. Later you were allowed some beef as the story goes. If you added other ingredients it was not considered a certain sausage type. You could rename it like “Jon’s Sausage” for instance.

calldoctoday Interesting, I just spotted it today at the West Wichita Academy

Deepwoodsbutcher A local deli makes something similar with the ends of their lunch meat, less the horseradish & I like it better than the ham spread. Now I’ll have to try it myself. Thanks

zbigjeff thanks. Usually if I am good for anything it is as a bad example…465

Ridley Acres I really enjoyed your post about your hog processing. It was a real family affair. I’m from Wisconsin and I grew up with Sheboygan, Usinger’s, Klement’s and Southside Sausage brats. I looked at the ingredients in the 1503 and saw that it didn’t have sage or marjoram to give them their distinctive German flavor. I think the 1503 would be kind of plain tasting (imho).

jakeanderton congrats. They look great 👍

When are you going to do a pod cast or live stream with a live audience?

Local brewery? Even just on the sales floor and interact with the customers in the store or other staff?

Jonathon yep. My salary is public information along with everyone I work with as it should be. Definitely looks bad when a government organization doesn’t want to publicly account for their money.

Dave in AZ I don’t think it was me that posted that, but I have seen them come up for sale occasionally and that’s why i’m considering how to make a block of meat for such a thing.

History gets more fascinating the older I get.

Austin if you like a certain sausage mix how do you make it into a snack stick or summer sausage

TimC 0 Great TY I have sent an enquiry
Many thanks

jblick21 that should make you a great smoker. Congrats and good luck 👍

HerbcoFood filled with Jiffy!

Possum If this does turn out to be the solution; order a second bushing in case you lose it or it gets damaged in cleaning. I always have a spare because I lost one, I assume it went down the sink drain while washing things up or rolled somewhere I can’t see. I never found it. I remembered Jon/Austin saying to always keep an extra auger bushing and an extra stuffer seal ring on hand. I now have spares of both on hand!

bocephus that’s a great idea. I also like to measure things out ahead of time.

Dave in AZ Thanks Dave!
It is the process that an item is cured changes the amount mostly, then the product has to fit the process. Does that boil it down to a simplified answer?

I make braunswiger yearly 50%wild game liver50%pork emulsify in food processor stuff 2 1/2 by 12 sausage casings vac pac then poach 175° water to 155 then cool over night then remove vac bag and cold smoke about 3 hrs

woodchuck777 Kind of like how you do some Virginia hams & certainly salted Mullet. Good idea. I think milk works good too, like for fish, etc.

I am with Idaho Smokey I think the reason for the differences is the difference between cure #1 and cure #2. Cure #2 has nitrates and nitrites. The nitrates break down into nitrites, which break down into nitric oxide which provides the curing power. So, because we are holding for a shorter period of time than normal for using cure #2 they might have been calculating it by the amount of Nitrites in the cure, knowing that all the nitrate wont break down into nitrites in that time. However, the nitrates in cure #1 are a very small amount…it seems like a lot of cure for a 4 lb roast.

Guess it’s better than being ripped apart and bleeding out.

Bunch of good information here from Dave in AZ calldoctoday and others but I would say there are 3 main reasons we want to let the cure sit in the meat overnight.
1 - safety, specifically (though not limited to) in a vacuum pack. Botulism is a nasty little b****r and it can grow JUST fine in a air-free environment, sure cure prevents it from growing
2 - flavor preservation
3 - color development and preservation

One more vote for to much protein extraction. If you are looking for moisture retention I use carrot fiber works great.

Jonathon Yeah or the poultry police will come and get you as Emeril used to say.

Jonathon
Hurts more because I did it for a friend.
Thanks for your input.

Thank you everyone!

Jonathon worked great for me!

Spmaher3 I’m with sjhuntingfool on this. I have learned that 12.5lbs of snack sticks is the max for my masterbuilt electric. Just don’t give up. You’ll get it figured out and find out it’s way worth doing. Just try smaller batches til you get a handle on it.

Dave in AZ please don’t get me wrong, they look wonderful, and I am very certain that they are. I go back to the pita pbj’s that became one of the many small tributaries to the massive river of my psychosis

bocephus 🤣 🤣

dawg This is exactly why those billionaires are all invested in the lab meat and insect production it is all by design. I do believe that this is why those same people have bought so much farmland, because they will still be able to get the fertilizer, chemicals, and raise livestock for their own consumption and profit. The tyrant’s playbook has never changed, power and money are always at the heart of the matter.

Jonathon Great! I cannot wait to try it with the stuff we have here. Alex or Andrew better hurry up & get a deer or I am going to have to find the beef.

Thanks ya,ll
got her percolating right now empty, amazing whats happened thus far, with two probes, 1 in the center of the chamber an one next to the smokers built in probe It is within 3 degrees now, with the water pan plumb full, it took an hour or so the stabilize, I have nver had those two spots that close in temp… seems to be improving…

lgnick Welcome to the community.

TCost That’s the nice part, we usually get to eat our mistakes and learn from them and try again til we get it right.

HerbcoFood I still think there will be some pepperoni pizza involved in the menu.

Tex_77 The scandals article opened my eyes to the world of meat thefts and ponzi type schemes. Wow!

Jonathon the kinda dog they were looking at is a black mouth cur. Just checking to see if it was a kid eater. 😁 briskets in sous vide now. Decided on 152° for 24 hours, then into smokehouse at 225°-250° for 3 hours or so. We’ll see what happens. I’ve got 2 more tries after this to perfect my technique 😎

kyle said in Darn down vote button:

Denny O also I overlooked you using the “f” word in your post. I assume your talking about other sites😊

Took me a second! 🤣 🤣

badexpresso It’s a 700. I’ll look into upgrading the firmware. I’ve tried propping the door open on the 700 and it started doing really weird things. Haha

covcreo welcome aboard.

hankus46
I’ll check out the binder snd fiberous casing and smoke and will also reduce grind size.
Thanks again

Jonathon thanks for the info, going to make Walton’s hot links again with some changes from the tips trying to reduce tough hog casings. Going to use Walton’s smoke time and temp listed for smoke sausage smoking. A couple of questions

How long is best guess to soak hog casings before stuffing? Looks like best to pull at 160 but ice water bath when pull or just hang at room temp for an hour plus?
Thanks

Jonathon Thanks for confirming that. I suspected that it might be an old image but wanted to verify with the someone who knew for sure.

Jonathon you doing a great job! I’m half-Polish. I figured what good am I to be Polish and not make Polish sausage? I do make other sausages that aren’t Polish. I appreciate your work and what you do. A lot of the sausages I make are not in the stores.

Jonathon said in Walton's Chamber Vac Sealer:

Mcjagger It will be a month or so but we have a video coming out on this. Still being worked on though.

djman69465 said in 80/20 ground beef extruded jerky in a dehydrator:

kyle LOL ill try and watch the my “language”.

🤣 🤣 🤣 🤣

armyguy Envious of that stuffer, I usually grind through a 10mm plate and then second grind through 7mm plate.

Tex_77 That’s what I ended up doing when we got about half thru the links. The problem I have is that I am not usually able to get started on projects like this until after we clean up from dinner. I grid everything one evening, stuffed links the next night, then patties then next. It didn’t seem like they were firm enough by the time we got cleaned up each night, so we held overnight in the freezer and that was first operation the following day once I got home from work.

I was mixing in 10-12lb batches by hand, and that really slowed me down. Next year I’ll have me a meat mixer, and hopefully a space that I can leave everything setup while we are in processing mode.

Thank you for the help! When asking my wife, she says she wants no “tanginess”. Seals the deal for me; no ECA.

I didn’t know there was a burrito season, I eat them year round.

I have had to do the same thing. You will need to add more water to the mix in order to stuff it or you may hurt or even brake your stuffer.

Jonathon In addition, dry the cheese of your choice a bit to help with its heat temperance & then freeze it before adding to your mix, late in the mix. We use other natural cheeses using this method too, just make sure you are you a harder & more aged cheese as we have had better luck with those.

wvotrfan great looking steaks and sides.

Jonathon thanks you guy’s , more information, that’s what I like. Gives me more things to consider when sausage making. Just thought that maybe too much water, or not enough water, would effect the bind or something. I think I’ve been going a little lean in the water department, going to bump it up a little. Thanks again.

Jonathon thanks for your reply. I’ve given up on using the MRT cure due to the nitrate and will use some of the Sweeter than Sweet cure instead to make a pickle for these first few pork bellies I have ready for curing. I’ve done the math to correct the weight(1.33 lbs) of the cure per gallon to give me 120 ppm ingoing nitrite as per Walton’s bacon pickle recipe. I need to order some more Country Brown Sugar cure for some hams I am going to do and I will add some of the Blue Ribbon bacon cure to give it a try on the pork bellies that are next on the list for processing.

Denny O They were dominated on both lines, which is where the Bison usually dominate. They have had a lot of injuries this year, especially on the o-line.

Sydik Farms
Another thing you can do is add glycerin. You can buy at any health food place or online. Whenever you want a flexible texture left after heating or drying, glycerin is generally the additive. It remains liquid and gives the flex.

Ridley Acres

In the meantime, I ordered what your pictures show as replacement to my spiral. I think I will send the spiral back. Its used etc. But Amazon in pretty liberal as long as I basically say its defective.

Saw dust created from pellets is dirt cheap. But maybe too dusty for some cold smoking stuff. Dunno. It was really nice for a few hours, and to be fair, when it jumped the barrier, it was not end of the world. Just lots of smoke for a few hours.

If one can master these little gizmos. could be a real nice addition to one’s repertoire.

The Streets are from my hometown, Indianola IA. My cousin was neighbors with them.
I was headed to the U of I 50 years ago this fall

https://waltons.com/search-results-page?q=catalog

angel4us I take boneless breasts and since about 1/8 to 1/4 thick and just dehydrate the dog’s love em as is no spices

nicholls47 sounds like it could be good

AaronSilves
Yep. I just made some a couple weeks ago.

kyle My son got me one for my birthday recently. It lasted a day. I’ve always got stuff to stock up on.

https://meatgistics.waltons.com/topic/4472/made-some-blueberry-and-cream-cheese-brats-also @THE FEEDLOT made these but didn’t post much about his recipe. He hasn’t been active in a while though, maybe tagging him will get him to see this and he can give his input. They looked great!

lkrfletcher Bob Stehlik and any other @Colorado user may be interested in this:

86ae8350-a56c-4a29-ae59-cf81fccfbeb5-image.png

https://www.grafeauction.com/event/black-forest-bison

My order from Tuesday live.

Tueslive15 worked but bha50 did not.

Can both be used together?