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    Ace56

    @Ace56

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    Best posts made by Ace56

    • RE: Roll Call (Start Here First)

      Checking in from Rochelle, IL

      Have been smoking with a Yoder 640S for a little over a year.

      I am just getting started making sausage and came here to learn as much as possible.

      posted in Roll Call
      A
      Ace56
    • RE: Sous Vide Equipment

      Jonathon I decided to call VacMaster and they acknowledged that their website was incorrect. 1500 watts and 30 liters is correct. Good job Waltons!!

      posted in General
      A
      Ace56

    Latest posts made by Ace56

    • Snack stick question?

      Jonathon, I am about ready to make my first batch of venison snack sticks. I have a lot of bacon that I have cured and smoked and thought I would use it as my fat source, and I have a few questions.

      1. The bacon was cured when I prepared it for cold smoke so is it necessary to cure it again? Or do I cure the venison and then add the bacon?
      2. I am not sure how to calculate the amount of bacon to add for fat so I will show my math and be happy with any comments I get for help.

      I plan to make a 5# batch.

      I read online that venison is about 90/10 and bacon 55/45 lean/fat.

      3lb of venison @ 90% = 2.7lb lean
      3lb of venison @ 10% = 0.3lb fat

      2lb of bacon @ 55% = 1.1lb lean
      2lb of bacon @ 45% = 0.9 lb fat

      1.2 total fat/5.0lb total meat = 24% fat

      Are there any issues with the way I am looking at this?

      Would using pork butt and pork fat give me a better result?

      posted in Meat Processing
      A
      Ace56
    • Snack Sticks Questions

      I ready to make my first batch of venison snack sticks. I have a lot of bacon that I have cured and smoked and thought I would use it as my fat source, and I have a few questions.

      1. The bacon was cured when I prepared it for cold smoke so is it necessary to cure it again? Or do I cure the venison and then add the bacon?
      2. I am not sure how to calculate the amount of bacon to add for fat so I will show my math and be happy with any comments I get for help.

      I plan to make a 5# batch.

      I read online that venison is about 90/10 and bacon 55/45 lean/fat.

      3lb of venison @ 90% = 2.7lb lean
      3lb of venison @ 10% = 0.3lb fat

      2lb of bacon @ 55% = 1.1lb lean
      2lb of bacon @ 45% = 0.9 lb fat

      1.2 total fat/5.0lb total meat = 24% fat

      Are there any issues with my math or the way I am looking at this?

      posted in Meat Processing
      A
      Ace56
    • RE: Sous Vide Equipment

      Jonathon I decided to call VacMaster and they acknowledged that their website was incorrect. 1500 watts and 30 liters is correct. Good job Waltons!!

      posted in General
      A
      Ace56
    • RE: Sous Vide Equipment

      Jonathon Thanks for the help

      posted in General
      A
      Ace56
    • Sous Vide Equipment

      I am looking at Sous Vide equipment and I am interested in the VacMaster SV1 model. On this website it is listed as having 1,500 watts and capable of heating 30 liters of water. I happen to be on vacmasterfresh.com and it was listed at 1,200 watts and capable of heating 15 liters of water. Does anyone know which is correct?

      posted in General
      A
      Ace56
    • RE: Snack sticks no hold

      Jonathon Thanks for your response. Looks like it’s time to experiment with a few small batches to see what works.

      posted in Meat Processing
      A
      Ace56
    • RE: Snack sticks no hold

      Jonathon I am thinking about doing something similar to macminn18.

      Do I have to be concerned about humidity level when cold smoking and can you explain heat treating to me?

      posted in Meat Processing
      A
      Ace56
    • RE: Roll Call (Start Here First)

      Checking in from Rochelle, IL

      Have been smoking with a Yoder 640S for a little over a year.

      I am just getting started making sausage and came here to learn as much as possible.

      posted in Roll Call
      A
      Ace56