Jonathon Well if it is for Monday, I will be out. Really out!
Doc is going to have me on the table for a procedure that will make me better. This is nothing serious and I went through it 10 years ago.
Good luck to all of you! I’ll be absent to give you a better chance without me.

processhead I’m glad they hold so well to a counter top. I clamp mine down with 2 “C” clamps at the front edge.
The thing that the cups are a disadvantage is where I store it. Mine goes into t 7’ tall 24" wide pantry cabinet on the bottom in the back corner. I’m afraid that it would get stuck down so much and be a real pain to get this not so nimble overweight wide body to pull up the suction feet and get it out of there!
So I think their a great idea, just not for my purpose.

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Day one on Saturday, 9 pointer saw 7 others no shots.
Day 2 Sunday I didn’t see any in AM. Went into town to warm and have lunch. With morning fog and heavier breeze made it colder than yesterday. Called it a day early PM. Hour drive home, and slept, long sleep! Lol.

Thank you!! Now it makes much more sense to me.

We had a solid freeze warning, by California standards, and I didn’t think much of it. Took a look outside today and the potato’s are dead!!! Frozen and melted tops in my whole bed. I am just going to leave everything in there and see what sprouts up again.

Tex_77 Thanks for another week of good reads.

Robin05 Glad it came out well.

She will never know!

calldoctoday Good taste, very similar to eye of round since it come from the same primal. Super lean, just has one piece of thin sinew running through that you can trim out when you cut the piece in half. It has long muscle fiber and they use the cut for London Broil as well. I was thinking of running them through my tenderizers and making chicken fried steak out of a couple pieces for an experiment.

Thanks for the live streams! This page has awesome information.

What I ended up doing is I layered it a three-quarter inch on a pan smoked it 150° and then I put it through the ground grinder with a 1/2 inch hole and freeze dried it so it’s actually loosely freeze dried

Update it is the 42 not the 22 but I think the interior measurement is the same on all the carnivor commercial grade.

Trackndog Welcome aboard, welcome to the neighborhood. PS: You made a great decision joining Team Blue too!

Jonathon That is sad. We would really like to do some this year, but that scares me some. Were you able to come up with a solution? It sounds like you had it down pat until that happened. Do you think something happened about the drying chamber while you were not able to watch it, that caused it?

troycarves
I always put the snack sticks in an ice water bath for 10 to 15 minutes
And then let them dry over night and then I vacuum seal them for storage in my freezer, but when I take them out the and take a bite the casings separate from the meat .

I run approx. 12# loads. Seems to work the best for me.

Thanks for the heads up on the livestream.

Congrads and yes 19mm work great, I have a problem of filling them too full, but they seem to get eaten up anyway…

it looks like this is on decembers free give away, everything is still saying november days… 🙂

letmefly I believe Jonathan posted it, when he announced no livestream today.

pressed on with Loctite

calldoctoday classic!

calldoctoday Awh. Send you your address I’ll get Jonathon to send one of the smoke poles that he has won in his drawings. 🤕 🤣

chrisb sorry I didn’t intend to derail the thread.

Waldo ratrod61 see my previous post here with the details. I just edited to include dimensions for shipping if that of interest to someone.
https://meatgistics.waltons.com/post/120748

Bob Stehlik So many people are worried about the slat content to brine an enhanced turkey. IMO they need all the help they can get. I enjoy cooking for others but I hate turkey.

@denny-- to be specific then, a 115v stainless steel, pro-cut 22.

My last grinder has the tinned cast iron head-- it just seems sort of cheap to me.

chrisb Heck yeah man!!

Chef I would like to add one thought to the French chef’s motto. Teaching “x” to another person just frees that person to try new recipes/preparations. It shows many that the person is confident in what they love. I just feel sad for people who hoard a recipe to erroneously make them the goto person for one or two items in life.

That thermometer is like a red rider BB gun. I’m going to put my eye out with that thing. Can’t wait to get one though

Jim in AZ I went ahead and ordered one.

caryfr5
Easy to share pictures. Just copy the picture file and paste it into the text entry box of a new post. Easy peasy.

You can also edit an existing post and paste photos.

toshu My back ground says you’ll burn the motor up. Gringers need all the force to grind and when it gets into bogging down you are sacrificing the windings. Bumping the switch on a variable speed drill is hard on them too and wears them out prematurely over their intended lifespan.

I use 2 for around the house and I love it! I have been unable to see this video that you discussed

Dave in AZ awsome thanks! I’ll definitely check into that!

We use pork butt roast at 15% on pep sticks and smoke it. Also use cheddar & pepperjack high temp cheese and jalapenos. Works great. We usually do 4 25lb batches at a time though and use venison or elk 100% of the time. No beef.

Austin said in Meatgistics Podcast: Summer Brats:

processhead Nope. They got delayed, then were supposed to be in KC on Saturday, but they failed to get there. Currently still waiting on another update, but it looks like we we are not going to have them today. I am very depressed we won’t have them for the live stream later today, but we should still get them this week at least.

OK, thanks for the update!

breckrichbourg Many of these older units originally used regular gear oil in the speed reduction gear box.

I did some searching on line for a users manual that might have some specific lubrication specs, but came up empty.

The bag hides what I’m seeing

At check out you will see a spot for. Coupons

bocephus 🤣 😝😝😝😝😝😝😝😝😝😝😝😝😝😝😝😝😝😝😝😝😝

bocephus they are a much improved team since the first of the year

Website still says free shipping on $50

Found and used Jesus you guys are fast!

pasparkykid I hunted Carroll county MD for years on the pa border. I bet you have tons deer too.

I had that exact problem once when making fuet. I think it was because my pork fat was too soft. Just a data point for you in case it might apply.

Grimpuppy Great tip on the 20 minutes max. I plan to make a big batch the week after Christmas and may try wrapping some and just chunking the others in and compare results.

Yes it should be fine it is made with powdered milk cold phosphate and A non caking agent.

Yes , That’s the one I have. Looks identical to the one pictured.

Tex_77 I agree with that, born and raised in MN. Moved to NM and the first snow fall I saw here just about shut the city down and it wouldn’t have been considered anything to worry about back home, just another day.

We hope each & every one of you & all of your families all have a real nice Thanksgiving Holiday Weekend.

Look up Pump N Seal.

Grimpuppy I use the laundry tub in the basement to clean my equipment. 99.5% of the time that is the only thing it gets used for. I’ll sanitize before and after I use it with any meat in it.

SWicky I use it all the time. Works great. Cook it, rinse it to cool it, mix it in. I never measured it out, I just add it till it “looks right”. I add crazins and cheddar to mine

I think if I was just doing 1 kind, and fresh so I didn’t want to mix much, then I might preseason before grind. I’m not against it for any reason, as my 1hp grinder can power through stiffer meat from partly cured without issue. But I never seem to just do 1 kind in a session.

Possum said in Aluminum foil burn:

butcher paper and lay on top of the meat just to keep the foil from contacting

Jonathon Thats a meat hack if I heard one!

Ridley Acres
After looking at the diagram of that machine, I think you have a bad transmission seal. As you suspected, that seal appears to be in the upper unit, which keeps it from being a simple fix. 😢

Well it’s been a wile but I have an update coming soon……

processhead Thanks for catching that. It is updated now!

RONALD MEYERS that is fantastic to have that. Thanks for sharing.

TexLaw I was thinking the rump too but questioned myself. Only thing that threw me off is that it appeared they had it laid out on the cutting board to align with where it came from the quarter. But now that I think about it I believe you are probably right.

Norm Then maybe as seen on America’s Test Kitchen is right for you.
ATK

woodchuck777 Exactly…2 weeks for chedder. Now, try a pepper garlic rub on a block of cream cheese and you can eat it right away. Great on crackers!!!

tarp thanks for update

Fractured Fitness I think you may be thinking of the stream where they tested the cheese ratio in summer sausage.

Grimpuppy You could have dry aged the whole loin, then made up the steaks. I have done it in the refrigerator in the past and it worked great.

Chuck is good because you just don’t have to fiddle around with adjusting ratios. A very good price on a leaner cut is a very good good reason to fiddle!

toys4dlr Nice looking pit! That chimney is a monster!

I’ve seen the video and will definitgely try it!

Jonathon congratulations on the win I which I was that lucky

Dave in AZ I always pick up some summer sausage from the butcher shop that processes our deer. Like to support them because they really take care of us.

I did do weight after my first batch. Now I always do it. Just trusted the catalog. Shame on me. You are exactly ready right. 2 3/4 cup vs 3/4 cup is a big screw up. Cost me a lot of time and money.

I never used a stuffer, and watching guys crank with their right hand, while standing next to the stuffer, and using their left to hold the casing, looks really awkward. Standing behind the frame more or less, with your chest against the back of the canister/frame cranking with your right Holding the casing with your left looks better to me. ( like that scene in Ghost) It is kind of a dumb question since the canister can go in either orientation, I guess that’s common for stuffers.

Jonathon I started watching college B-Ball and forgot all about it. Hopefully next time.

Thanks everyone. So much information, but very helpful.

Jerry 2 the word “corned” means salted in English. It’s even the same name, just not using the older English word. You guys just stopped using the older name…
Just gradual language change, same as barbacoa, barbeque, BBQ.

corned
/kôrnd/
adjective
adjective: corned
(of food) preserved in salt water.
“corned beef”

Denny O said in Pass It On Outdoor Mentors Gun Raffle:

Is there a limit on the # of tickets sold? I thought there was in past years.

olie7002 That is some fine looking product.

Thanks for your help guys, I appreciate it !

Yup, anyone who didn’t get a replacement is welcome to contact our customer service and we will get you a new one, the new units all come with the newly designed stud.

Agreed on the Pig Populations can be managed, but it can also be sustainably commercialized. Helicopter pig shooting is something I’ve gotten to do the past few winters in Oklahoma, it is a blast. We also help manage coyote populations during calving season using this method. It’s providing economic opportunity and diversity to land owners and pilots. On the eradication side of things, the USDA and Kansas Dept of Ag came into southern KS with helicopters back around 2007 and pretty well eliminated populations that were creeping up into KS from OK. We used to see some pigs from time to time back then in the southern counties, that has not been the case ever since.

I ended up taking temp to 160, turned out great! Love the texture and flavor.

Podcast Banner Meatgistics Podcast: Wild Conversations

Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. In each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky, and snack sticks.

What we talked about:

Meatgistics Podcast: Wild Conversations

In our latest podcast, we were joined by Kurt Ratzlaff from BHA. We shared a beer after ages, and Jon spared no sympathy for those scorned by bison. Tune in for laughs and lively discussions!

Meatgistics Podcast: Mustache Madness

Jesser I also have the MB 40. Have made a lot of snack sticks in it. Just finished a bunch of bold jerky a couple days ago. I’ve never had any complaints about it except for the blue display screen. My old eyes don’t see blue that well.

Yeah, I’ve always thought it looked like carnivore’s pasta (RafterW, I love “Angus hair pasta”).

You made me think about the videos I’ve seen of guys making hot dogs, bologna, and other emulsified sausages. The first time I saw one when I was a kid (back when we called vidoes “films”), I thought they were making bubble gum.

deweymeats I ground it once with my small plate. It wasn’t super cold either.

processhead 👌👍👍👍👍👍👍👍👍👍

From our home to all of you,
Our sincere gratitude to you for your service!

Ronald_Reedy no deer but what a great place to relax

I’ve cooked quite a bit of both wild turkey and goose on the BBQ (no smoker at the time). You’re brining and wrapping in bacon idea is excellent. You do not want to go low and slow with fowl, try smoking at about 275 F till internal temp. is around 175 or so and see how that works. You want to cook fowl fast enough so that is stays moist but still gets tender.