When I make the sticks with Walton casing, after the ice bath to get the temperature going down, I place them on a towel on a table and Hope I Can remove the casing before they go into the fridge for further cooling before bagging. The Grandsons & dad like em better with out the tougher skin & snap. We’re all doing it right, just different from each other.
PapaSop Yep I agree with you. Best thing I did was go with the electric trade. It is the advice I now pass on to anyone who will listen.
PapaSop Seams that I have been hit by Spam! I am getting weird stuff about something called “Team Orange”.
Great bunch of posts! I am retired from 37 years at high voltage substation & power plant maintenance. Still have 10 fingers and 10 toes, no one hurt under my watch so was a good time to retire. Love the people on this site.
I waited a long long time to join but it’s easy to see Jonathon is the "Helpful 1 " . He’s the one who responds and sends me stuff. Dwayne
I used twice ground fresh ground pork sausage. Added cure and High temp Cheddar cheese, stuffed into 30mm collagen casings. Held overnite in fridge and smoked three & 1/2 hours, heating to internal temp of 147, to be finished on the grille. Yummy
Just what I was asking, how to log into the live stream give away. I could only watch & chat while logged in thru utube using my Google account which is a different name than this user name & e-Mail. So Austin & Jon had to do extra check for winning verification. Thanks for the grinder
I will use my smoker And my grill all winter long here in North Dakota, I use cardboard from appliances/furniture shopping. The Boy Scouts use them too for overnight below zero camp out huts to earn a Zero Hero Badge. Dewey
Transplanted in 77 from a farm in the Devils Lake region to Bismarck, warmer.
During the thermal processing, even on other meat processes, when and how much smoke are you proposing? I like your list of temps and time frame for each.
How are we supposed to store the stuffers gasket? On the plate or off the plate? If off the plate, sealed sandwich bag or in the canister? Thanks
I currently store my Waltons"s stuffer with the gasket on, plunger screwed into the canister, unit covered with plastic… I use food grade silicone spray on the gasket. Should the gasket be stored on or off the plate, in a bag or in air instead? Thanks gang for your thoughts
Mine shows incorrectly, like last weeks information?
My son is entering the smoking science, living in Omaha. Any reviews on the propane combination charcoal smoker Masterbuilt makes? Thanks
Just what I was asking, how to log into the live stream give away. I could only watch & chat while logged in thru utube using my Google account which is a different name than this user name & e-Mail. So Austin & Jon had to do extra check for winning verification. Thanks for the grinder
What is the easiest steps for joining the Monthly live steam with chat capabilities? I struggle every month. Thanks in advance. Dewey
When I make the sticks with Walton casing, after the ice bath to get the temperature going down, I place them on a towel on a table and Hope I Can remove the casing before they go into the fridge for further cooling before bagging. The Grandsons & dad like em better with out the tougher skin & snap. We’re all doing it right, just different from each other.
PapaSop Yep I agree with you. Best thing I did was go with the electric trade. It is the advice I now pass on to anyone who will listen.
Transplanted in 77 from a farm in the Devils Lake region to Bismarck, warmer.
Great bunch of posts! I am retired from 37 years at high voltage substation & power plant maintenance. Still have 10 fingers and 10 toes, no one hurt under my watch so was a good time to retire. Love the people on this site.