Dave in AZ I never found the dough hook to be useful either, but the paddle does very well as you have found also. I think mine is 7 qt and I tried 10lbs once and never did that again, meat was every where. The sweet spot for mine to keep everything clean and where I could walk away from it and mix efficiently was 5lbs.
It was summer sausage weekend
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Joemy96 what seasoning did you use and what was your meat block?
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Joemy96 How low of a temperature can you run on your smoker?
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Now that’s a pretty sight
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
Joemy96 - Thats a bunch - well done!
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Joemy96 well someone was busy.
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Joemy96 that is a bunch of meat logs!!! That is awesome.
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Bob Stehlik Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans last edited by
processhead I think those are samples that he’s going to send to all of us on this post!!
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Impressive!
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bocephus yes sir
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processhead leftover sent through jerky gun
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bocephus it will go down to 150 at the temp probe, the top rack is closer to 120-130
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cdavis I used the h summer and jalapeño summer.
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