Tomorrow morning process stream to replace podcast

Jonathon

Since we won’t be releasing a podcast this week I will be going live tomorrow morning making snack sticks! An event for Pass It On needed a little more than I have so I decided to just make an entire batch. We will be making Habanero BBQ Snack Stick or Summer Sausage with High Temp Cheddar Cheese and Encapsulated Citric Acid and Sure Gel Meat Binder. If anyone is interested in joining me I will try to have Chat up on my TV so I can see if anyone has any questions. Just a fun little thing to do in the morning, if I get started right away I should be going by about 7 am CST. I will be using the #22 with the one-shot attachment, then the 50 lb mixer and then the 30 lb Electric stuffer if anyone wanted to see any of those in action!

Denny O

Jonathon Collagen casings at what MM diameter?

Jonathon

Denny O They will be 19mm smoke collagen

Denny O

Jonathon Glad you are at work today after the podcast and no reply I thought maybe you had taken ill.

Jonathon

Denny O Lol no, we’ve got some people on vacation (well deserved) and some new things going on that I am trying to get going. It really just felt like my stomach was expanding really fast, lots of pressure!

bocephus

Jonathon If I am up, I will tune in. Since retiring I sometimes don’t get up that early, but I would like to see the one-shot in action.

Denny O

bocephus I’m near shot from the meat sticks I made today, (story to come) but I guess I’m not going to do a second batch to hopefully see this.

Denny O

If I don’t get my a**e out of bed in time, will I be able to scroll back to do a catch up?

Jonathon

Denny O Sadly not now, in the future yes, we will be able to rebrodcast, then post them but for now it doesn’t work, sorry!

Denny O

Jonathon Well Carp, I see I missed it. Had the alarm set for 6:30 and killed it when SWMBO nudged me when it was going off. From the looks of the chat box it only took Jon an hour to cut grind, mix and stuff to be ready to put in the smoker?

Jonathon

Yup and it took me just as long to clean as it did to get it ready for the smoker!

Denny O

10 pounds and what seasonings? Edit I see what kind.

Jonathon

I made 22.5 lb and when added cheese and seasoning it was over 25 since the Hab BBQ is a beast at about 3.5 lb of seasoning per 25 lb batch.

Denny O

Jonathon Wholey cow, I wish I would have woke up to see it! But frankly I was toast last night, I don’t remember laying my head on the pillow. and I only did just short of 15 pounds in 16mm casings (the first time for that diameter)

nolannn

I missed it. Was it recorded? Will it be available to see later? Or is it “ you snooze you loose”! Well I was at work. Didn’t have a choice but to miss it.
I’ll catch it next time

NoFriendofTrudeau

Too bad. I’d have loved to watch but I just got an email telling me about it 23 hours after your original post. I’ll need to watch the forum more.

Jonathon

NoFriendofTrudeau We will get more of these done and be better about announcing them in the future, this was thrown together at the last moment and then done super early in the day because it was a Friday and I needed all the time I could to get the process totally done this morning. From grinding to being ready to put in the smoker it was actually faster than the time it took to clean everything! And the snack sticks are delicious!

NoFriendofTrudeau

That sounds great! Thanks to you and to everyone there for putting these things together. It makes a real difference to people like me who only have sources like this for the knowledge as well as the products which we actually get to watch and learn about rather than just ordering them blindly. …hopefully you export that cheese, but I doubt it so I might be getting a friend to order some for me before my next trip down to Michigan. Sorry to everyone about the smoke, but our country is led by a unemployed substitute teacher.

Jonathon

NoFriendofTrudeau Lol I was wondering if the smoke would come up in conversation. I don’t have any of it but friends back on the east coast are getting blasted! I haven’t seen any images of the fires but that has got to be scary to be going through! Stay safe and sadly I wouldn’t hold breath too long on us exporting cheese!

Denny O

NoFriendofTrudeau We have been an unavoidable recipentant of your offerings that I would have liked to funnel into my smoker to save me on the fuel that produces the flavor!

So sorry your area is going through the this type of destruction of nature. But as other areas that has had this it usually is nature’s was to be born again.

Happy Canada Day friend! My daughter and grand littles live in Comox BC.