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Meatgistics - Walton's - Community

Elk summer sausage, now with Sure Gel; USPS news flash

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  • Big GameB Offline
    Big GameB Offline
    Big Game
    wrote on last edited by
    #1

    20201219_122651.jpg

    73% Arizona elk, 27% fatback. This was the first time I used Sure Gel and it seemed to help. The recipe was mine, plus hot pepper cheese. Looks great and tastes even better. Once I package it up, I will take around town as Christmas presents.

    Here is - not - a news flash. Two weeks ago, I sent a batch off from L. A. to Knoxville, TN, USPS priority mail (estimated 3 days), it ended up taking 9 days. Frozen, with styrofoam shipping box and ice packs. It was all room temp when arrived, but it was for my mother in law and she insisted on eating it. 🤔

    When I got an email from USPS telling me it had been delivered, I replied very nicely telling them it took way too long. I assumed no one would actually read it. But I quickly got a real person who responded, said “I am so sorry to hear that. With the unimaginable and unprecedented package volumes this year, we are averaging a 10 day delay despite forcing employees to work 16 or more hour days.” That’s terrible, I definitely feel for them. But I do wish they had told me that before I shipped with them…

    Merry Christmas to you all. John

    PapaSopP 1 Reply Last reply
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  • PapaSopP Offline
    PapaSopP Offline
    PapaSop Team Orange Power User Wisconsin Old-Timer
    replied to Big Game on last edited by
    #2

    Big Game
    Looks great. Since trying the Sure Gel I’ll never do a smoked sausage without it.

    My brother had the same issue with USPS. He manages a local cheese shop and had to quit shipping with them for the same reason. It’s unfortunate.

    1 Reply Last reply
    0
  • johnsbrewhouseJ Offline
    johnsbrewhouseJ Offline
    johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran
    wrote on last edited by
    #3

    I just sent a package to my sister in Pendleton, OR only 304 miles, two day priority via USPS, just got there today. It took six days, I could have driven there and back in one day or spend two and went and saw Joe Hell at the butcher shop in Walla Walla.

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  • Big GameB Offline
    Big GameB Offline
    Big Game
    wrote on last edited by
    #4

    I sent another one by FedEx ground from L.A. to Maryland on Monday. They estimated 5 days, and it was delivered in 5 days, ice packs frozen solid and meat cold. I am seeing lots of news that FedEx and UPS are refusing to take some packages and USPS cannot do that, so it may not be a fair comparison. But it got there as promised.

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  • Big GameB Offline
    Big GameB Offline
    Big Game
    wrote on last edited by
    #5

    Back to summer sausage, I get small holes in the sausage, which you can easily see in the photo. Doesn’t bother me, but is that typical?

    twilliamsT 1 Reply Last reply
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  • twilliamsT Offline
    twilliamsT Offline
    twilliams Power User PK100 Regular Contributors Team Grey
    replied to Big Game on last edited by
    #6

    Big Game if you dont pack them tight enough yes. It helps if you keep the casing right at the exit of the horn and keep good pressure on it while stuffing

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  • G Offline
    G Offline
    glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
    wrote on last edited by
    #7

    Also could be some of your fat (soft fat) had a different melting point and melted into the meat

    Give a man a fish and he eats for a day
    Teach a man to fish and he drinks beer for a lifetime

    1 Reply Last reply
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  • Big GameB Offline
    Big GameB Offline
    Big Game
    wrote on last edited by
    #8

    Thank you. I was actually a bit short on fatback so I chucked in some bacon, maybe that was part of it.

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