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Semi retired carpenter, commercial site superintendent. Raised as a plumber, trained as a carpenter. Jack of all of trades I've mastered several of them. Clients words not mine. I do ok, my mindset is how to make something last for a lifetime. My philosophy is, if there's a repair to be made in the future, make it as if I'd be doing it! I have had the ability to do any work of any type professionally, However, I choose not to do some of it anymore. Who am I kidding. I'm not the young man that I used to be! I have held a masters plumbers and a journeyman's electrical license. My trade is a trim and finishing carpenter. I shine as a one man contact to do a complete kitchen or bath remodel. I don't care what products that you put into your home, I just want to make sure that you understand the cost to quality differences. I work a true cost plus labor. I'm just finding it hard to get up the Gusto to do, what I once use-ta-do! Let's fire-up the smokers n go fishin!
My First Posts on Meatgistics
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Joe Hell said in Walton's Is Dropping the Ball:
For any of the Walton’s suggested recipes I’d say that a digital scale is a wise investment. They can be purchased for around $10. I just convert the package content weight to grams and divide by 25 to get my per pound measurement. When it comes to baking bread or other items I don’t use anything but grams. It’s critical. Weight measurements are simply more accurate than cups or spoons.
smokinbubba said in Walton's Is Dropping the Ball:
Read the bible (Great Sausage recipes and meat curing) by Rytek Kutas, buy a digital scale and a calculator. Then read the bible again. It ain’t rocket science, its making sausage.
Waltons has meatgistics, youtube, etc. Way more than any other sausage retailer offers us.I’ve been doing this for many years now (25 at least to 30 and more). I completely agree with the statements above plus any that follow that are in the same line.
When I started U had a huge bah of seasonings for 100 lbs of meat and I was at odds as to how to proceed, and that was before I learned about cure #1 and cure #2! Then the kits were in front of me and I thought hummm, mix is for 25# pounds of meat and 20% should be pork fat. Jeez that got easer with the bathroom scales!
Then the 150 # digital scale and the 13# kitchen scale with pounds/ounces/grams and other for under 15 dollars, a liquid 2 and 4 cup measuring cup and BAM! I’m In Business. Extreemly consistant!
Like other have said, “It ain’t rocket science” but it is really easy with a few extra items, just like digital read leave in thermometers.
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A for instance,
If you have a recipe that calls for a tablespoon of salt, (what one doesn’t)? A tablespoon of table salt is a whole lot more maybe 2 to 3 times as much as a tablespoon of kosher salt. but if you weigh it in ounces then the salt content will be very close to the same. If you switch it to grams it is extremely nearly the same.
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Will L*M’s 50 lb meat mixer match up?