Too much snow to smoke today, so decided to make some sour dough baguettes.

Jonathon
I agree with Jonathon.
Just to add a couple thoughts. I have made snack sticks from pork, beef, and a combination of different wild game and domestic meats. Dependending on the texture you prefer there are combination variables. Grind of meat, selection of meat blends, lean to fat ratios, and use of binders. Not to mention the seasoning blends and their inherent functionality. It can get expensive experimenting so I would recommend listening to the folks at Walton’s, and the Meatgistics forum. You will be able to to make awesome products and begin to customize your products to the " secret treasured recipes ". I have stepped my game up with the help and information that has been offered, at no cost, on this forum. Thanks to all

Jonathon my first experiment is going pretty well. Almost 3 weeks in the refrigerator. Not quick to 30 percent weight loss but I could wait. They wanted pizza for mother’s day lunch. I hope the photos sync up.




Dry aged pepperoni, scratch Italian sausage, home made dough on my high temp stone oven.

Jonathon sounds great, I’m going to try the recipe this week

deplorablenc1 looks great, do you ship?

RON PARRISH
Generally is made of a a blend of ground pork butt and finely ground pork liver blended together with a seasoning blend. I prefer a a 50/50 blend with a coarse ground butt. Mix well and stuff in Walton’s orange casings. Let rest under refrigeration for 4 hours four the seasoning to hydrate. Simmer in a Bain Marie, poach, until the internal is 160 degrees. Either cool in an ice bath or heavy smoke it, and then cool in ice bath. I hope this answers your question.

Jonathon I like the bone marrow idea. I usually use beef short ribs and the fat cap for it mixed with Chuck. Cut all the pieces about the same size, pre-blend, and partially freeze before grinding. I double grind the burger. First pass through a 10mm plate, second pass through a 5 mm plate. This is kind of course, but I like them that way. I mix in Excalibur Better burger, 1/2 teaspoon of dark brown sugar per pound, salt , pepper, garlic and 1/2 oz water per pound of meat. I gently fold the ground meat together by hand. Do not over mix.
I use a #8 scoop and my Patty press with plastic burger sheets. Then freeze them before I grill them. The sugar holds onto the moisture and rapidly chars/sears the lock in the flavors. This blend work especially well with wild game.

calldoctoday black stone pizza oven. The temp gauge was at 350, but the real temp was around 900.

Tex_77 Jonathon
I have made whole muscle Pastrami using a bacon cure with a couple modifications. Use the cure with out seasoning and add black pepper and coriander. If the meat block is under 3" you can rub the beef roast and refrigerate for 7 days. Rotating every day. Rinse extremely well and soak in water over night. Drain and dry. Rub with coriander, black pepper, and your other favorite spices. Let rest overnight in the refrigerator. Smoke on a slow smoke curve similar to a snack stick until it reaches a safe temperature. Cool an slice. I like a fully trimmed brisket or for a test…a Chuck roast is my go to. I hope this helps.

Jonathon Hi Jonathan, I have been experimenting over the last couple of years with semi-dry summer sausage with various cultures.
The fiber casings and pre struck casings work, and will dehydrate in the cooler. That is if you want a firmer product. The precook fermentation sets the flavor, texture, and pH…as you all know.

Will do

Austin Merry Christmas

Tex_77 where did you get the tub liners? Nice set up. Have a Merry Christmas

Awesome!

Jonathon I will have to get my order in.

Jonathon no problem, it is the busy time of year.

Jonathon Hi Jonathon,. Did you post the smoke schedules from the podcast a couple weeks ago? Searching through meatgistics and not able to find the information. Thanks

Wow, I know I’m going to get a lot of feedback, but. Hunters need to be proficient in there methods and make sure they take high percentage shots. I have found many poor shot animals, and have taking many wounded animals that shouldn’t have been harvested. No doubt, I have wounded one or two, but try to be concientious about what I’m doing. Will get off my soap box. Amazing video that makes me cringe.

Chef great offer, I worked in Houston for years. Great people.