Topics created by Deepwoodsbutcher

calldoctoday When I seal up a wet jar with liquid I use 2 flats and use the manual pulse mode. I want to put together an intermediate jar for a spill off reservoir like that would be in a lab, to remove the possibility of sucking liquid into my vac pump.
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BUTT, the plastic bottles will collapse in a vacuum, I need to set up a glass jar with a sealable lid.

Jonathon with this post my count down, would be at…0😁
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Deepwoodsbutcher look up the “labels and more” store on e-bay. They have everything you can think of for labels.

Jonathon Yeah or the poultry police will come and get you as Emeril used to say.

badexpresso It’s a 700. I’ll look into upgrading the firmware. I’ve tried propping the door open on the 700 and it started doing really weird things. Haha

Deepwoodsbutcher A local deli makes something similar with the ends of their lunch meat, less the horseradish & I like it better than the ham spread. Now I’ll have to try it myself. Thanks

johnsbrewhouse “I see!” said the blind man.
Now I understand the “paper cabinet”!

Jonathon perfect! I know I mentioned this a while back and you said that a video was going to be coming put.

Deepwoodsbutcher everything looks great. Congrats to you.

lkrfletcher hard to beat any meal with venison

wow so much info here, thanks for the detailed posts!

Deepwoodsbutcher You are very welcome, thank YOU!

Ridley Acres yes. Nice to get exactly what you want and work at your own pace

Jonathon I can definitely taste that with the hog jowls.

Austin Thanks a lot! The issue did resolve for me not long after posting.

Deepwoodsbutcher That is some fine looking burger.

Deepwoodsbutcher Very Nice, those are beautiful!

Deepwoodsbutcher - I did a green chili once - It came out great

mrobisr Thank you. I smoked the rest of what I had. So it all was smoked in less then 3 days

mac21st mine is the verticle 3 series I think. I like it better then my GMG Davey crockett. That grill has been nothing but hastle for me and I really wanted to like it. Overall, I’m just starting out with pellet grills so a lot of issues are just human error too.

I ordered this same scale, but unfortunately on another site since Waltons says they would not have it available until the end of next month. Appreciate the feedback on it

uncowboy beef only. Added beef fat to make it about 75/25

Steven Winscot yeah it’s a good group.

I will be putting this info to use. Thank you!

Deepwoodsbutcher looks like another great job. Congrats and enjoy that beer and ac

bocephus thanks. I will probably go ahead with the order since I don’t need them right away anyway

Deepwoodsbutcher We’ve got a new round of seasonings available tomorrow after the podcast release, one snack stick and one bbq marinade! Glad you got them and will be very interested in seeing what you think of them!

FYI we are currently keeping these deals hidden on the website and only really sharing the deal through the podcast and the podcast post as a thank you to people for being listeners or Meatgistics members

Deepwoodsbutcher Had an extensive discussion with 2 women butchers in Cleveland,OH who own Saucisson. They broke it down like this. “Think that a pig is standing like you on their back legs. The “butt cut” comes from your shoulders/shoulder blades. Period. Also, with very minor differences, the anatomy of a pig and human are the same.” Yep, they broke it down easily.

Surg happy birthday to your son. I know he’ll enjoy that gift. Great knife and I know you’ll teach him to use it well 👍

Jonathon thank you!

Deepwoodsbutcher That’s what I have for my sawzall, I have some 9" and some 12" stainless steel. Cost wasn’t too bad off Amazon, came in a assorted package.

Boy that’s a tough decision. It really depends on where you are and what your doing.

I use a couple of dewalt wood clamps on mine.

Spidey I thought that only happened to me.

George 1 said in Tables:

Choosing a multi function table is a better choice

What in your opinion makes a multi function table? I think all tables are multi functional. By saying that I only needed the sausage table to be for sausage making, I was saying that this was it’s main purpose. Of course I can use it for other things. I don’t need it for storage, but it has a shelf so it can be used. I don’t need it as a butchering surface, but with a cutting board it can used that way. The stuffing table was the last addition to my shop, so all of my other needs had been met. Everything beyond the use of stuffing sausage is just a bonus to me.

Deepwoodsbutcher WOW lucky you guy’s can buy high temp cheese for those prices. Only one store in Topeka Kansas sells high temp cheese and all flavors are 8.00 @ lb. Next closest store is Waltons in Wichita which is 153 miles away.

Once I made restructured jerky I never made anything else. I have a jerky gun that extrudes 2 strips per pass. The uniformity thickness is a big advantage along with the consistent texture.

Dave in AZ Thank you for your input. I think I will be getting the 50# Waltons mixer

I use the supreme pizza (big hit getting kids into venison ), blue ribbon, hatch green Chile and the fanciest flavor is longanisa ,it is kinda like a teriyaki but with more flavor (garlic, pineapple, paprika)

High temp cheese available: mozzarella, pepper Jack, cheddar and ghost

Jonathon yup, listening to my wife and father in-law tell the story it was hilarious after the fact, not then. It cost him a new kitchen to mom in-law.

AaronSilves Thank you!

Looks great, You certainly got the max use from your smoker!

I started out with a Louisiana pellet, switched to Traeger. Both ended up at son-in-laws houses. They both worked fine, but… end up with a Yoder ys640s and I can say this’ll be the last one I’ll need

Deepwoodsbutcher Another option might be the camp chef vertical smoker is coming soon and it will be around $600, it wont be of the same quality as a PK100 (few things are!) and it will run off pellets so will be a little more efficient.