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    1. Home
    2. Dr_Pain
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    Dr_Pain

    @Dr_Pain

    Sous Vide Dry Cured Sausage Traeger Team Blue

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    Location New Iberia, LA Age 51

    Dr_Pain Unfollow Follow
    Sous Vide Dry Cured Sausage Traeger Team Blue Power User Regular Contributors

    Best posts made by Dr_Pain

    • Bringing my A-game!

      Chef PapaSop ND Mike HerbcoFood processhead Jonathon Austin … and all the rest of you guys have challenged me to bring my A game, so despite not having much time this weekend I did manage to get my new Waltons 10" slicer and sliced that brand new home made sopprassata, which came out of my meat locker. Although I am pretty good at making stuff, I have no artistic capacity. I enrolled my wife to help me with creating a charcuterie appetizer for my sister-in-law’s birthday. Enjoy the post!

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      For those wondering, I did slice the meat and the extra sharp cheddar cheese with the slicer, and it was soooooo much fun!!!

      posted in Bragging Board
      Dr_Pain
      Dr_Pain
    • I am in love!!!!

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      Jonathon and JohnG5 contacted me about getting my landmark hat and pestered them enough about getting a Meatgistics specific hat that they made it happen. Took a while to produce and then I ended up in the hospital but was going out of the house today and wore my hat and thought “Crud I never shared my hat with the community”. I have 3 Walton’s hat and like them all but this hat really does it for me. Thanks Walton and thanks to all my Meatgistics brothers and sisters

      posted in Bragging Board
      Dr_Pain
      Dr_Pain
    • So what ever happened to Dr_Pain (Claude)??

      Quite a few of you guys either replied to my post, inquiring if you were interested in hearing about my ordeal, or PM’d saying that it would be a great story to tell. I apologize in advance for the rather lengthy post but……

      In April 2021 I finally made the half century and for some reason the medical community chose 50 years old as a landmark age to request that you undergo a colonoscopy. Well, being the bad patient that I am I skipped the appointment my GP had made for me. My excuse was that I would have to close my clinic and since I had ZERO issues that it was not the best cost/benefit. Unfortunately my wife found out and started pressuring me. In order to avoid another argument I finally scheduled to have the procedure done.

      Did I mention I had ZERO issues. I neither had issues of constipation (or any other dysfunctions of my bowels) nor did I have any bleeding or appearance of old blood in my stools. I had a normal healthy diet and could eat you out of house and home. Friday, November 12th was the day of reckoning! I was gonna get both that procedure done and get the wife off my back!! I arrived at the GI lab and met with my gastroenterologist. He explained the procedure and told me I was going to get the Michael Jackson “milk” which would give me the best sleep of my life. They came in to prep me and boom I was out like a light. I don’t know how long it took but remember waking up with the doc staring at me, about 3 feet from my face.

      As soon as I opened my eyes he started offloading. I was still pretty groggy but he was about 3 feet from my face telling me that they found a few polyps which he took care of but also found two (2) 7cm masses in 2 different part of my colon. One was in the ascending colon and the other at the junction between my sigmoidal colon and rectum. He then proceeded to the chart on the wall and started telling me that they would cut here and there, and would join this and that. Let’s say that I woke up from that grogginess in a hurry.

      Here are a couple of pictures of those masses. Note how the invaded the opening of my colon and should have restricted my bowels.

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      Here is a depiction of the proposed surgery. The reality of it was that it ended up being more extensive. The reddish part are the parts they had to cut out and the green parts were the reconnection.

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      In actuality they removed a little more of the transverse colon and descending colon.

      In any case, my colonoscopy was on a Friday and by the next Thursday I was in a surgeons office, and the following Tuesday I was in surgery. They were not playing due to how “aggressive” those tumors looked. Fortunately I received word from the gastroenterologist that they were not cancerous yet but at the last stage before they actually turned “evil”.

      The first surgery took place November 23rd. It was an arthroscopic procedure which was supposed to take 3.5 hrs. Because they had to expand the scope of the surgery it ended up being 6 hrs. I came out of anesthesia to my loving wife and some pain!!. I was overinflated from the gas they put in the belly but everything was according to plan. I definitely felt like a pregnant woman. The scar above my belly button was to remove the colon parts.

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      I ended up spending 4 days in the hospital and was discharged home with no issues. The next day things started to change. I was a little more lethargic and had a little more pain. Par for the course I though!?!. The day after I started to run a low grade fever. By the Monday the pain and fever were so bad that my wife drove me to the ER (after consulting with the surgeon).

      In the ER the people waiting to be seen kept on insisting that I be seen first. At that point I was running 103-104 fever. They did a million test and my surgeon pushed for me to be admitted to the post-op floor as he was waiting for the results of the bloodwork. Hours past and no results. My surgeon was patiently waiting but at 2 am he barged in my room and said “screw it, I am not waiting anymore, we are going back in”. Because of the uncertainties they couldn’t give me medication so I was in so much pain and was hallucinating…… and seriously thought that I was going to die.

      The surgeon told my wife that I was septic and was pretty sure what the issue was. He mentioned to her that it should be a 40 minute procedure, which ended up taking 4hrs. According to him the pelvis was full of pus and blood and compressing my small intestine but the main issue was that there was a small leak in the repair at my rectum. He stated that he did not want to repair it because it would involve cutting more of my rectum, which would mean that I would be on a colostomy for the rest of my life. He opted instead to open me wide open, remove my intestine and clean everything, suck all the pus and blood and perform an ileostomy (which is where they create a poo bag using the small intestines). By bypassing the colon the repair at the rectum would eventually heal. Eventually they would reverse the ileostomy and I would resume using my butt like everyone else BUT for the time being I would poo in a bag.

      Here is a picture of the new scar they left me with

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      Unfortunately, despite having fixed the issue, the pain did not get better! Believe it of not the pain got worse, much worse!! They had 4 IVs in my arms and were pushing meds almost every hours. I was on a cocktail of morphine, dilaudid, toradol and tramedol and the pain was never under control. As a result I did not sleep for 5 days. On the second night I woke my wife up at 2:30am and asked her: “Hey Liz, do you have a piece of paper”, she said yes!; “Do you have a pen”, she said yes! I told her that it was the end and that I needed to give her my passwords, and needed to tell her about my secret security deposit box at the bank and my secret stash account. I bared my soul to her because I knew I was dying. If that was not bad enough, as a result of the pain and not sleeping I ended up suffering from hospital psychosis. I was literally losing my mind. I would scream “HELP” for hours. I would speak of my spirit animal. My kingdom was under siege. I invented nursery rhymes etc…. And that is just what my wife told me about. She took notes of my declining mental state and told me that if she was not scared that I was dying that it would have been the most entertaining I had ever been.

      Speaking of my wife, she dropped everything for the 3 weeks that I was in the hospital and stayed by my side 24/7 taking care of all my needs big or small. She was and is such a blessing. For those who don’t know, she is a school principal in a very affluent private Christian school. She is responsible for 60+ employees and 300+ students. For her to drop everything…… well I can’t see because of the tears in my eyes. Such a blessing!!

      Anyway, they finally got the pain under control and I met with a psych NP who managed the psychiatric issues. And things started to look up. When you think you are out of the woods you are not!! My scar started to get infected and despite their best effort ended up splitting wide open. Here is a picture after it started to heal from the inside out

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      Fortunately for me I am looking at another surgery to reverse the ileostomy. They will take that opportunity to revise the scar. In the picture you can see the poo bag. I am so over that thing!!!

      December 12th I was finally discharged. I came home with all kinds of supplies to pack by wound and to replace my poo bag (every 3 days). As part of my discharge instruction the surgeon stated that I could not lift more than 10 lbs (or a gallon of milk) for the next 3 months. I work as a physical therapist; I am in a solo practice that I own; and my specialization is in orthopedics and manual therapy……10lbs!!! (Insert head exploding). There is zero chance that I can return to work with these kinds of restrictions!! But here is the kicker…. I have 3 months of severe restrictions which is followed by 2-3 months of slow recuperation to then be under the knife again to reverse the ileostomy. This will require another 3 months of restrictions to no more than 10lbs followed by 3-4 months to rebuilt my strength. So if my math is correct I won’t be able to return to full duties (at my own clinic) for close to 10 months to 1 year. Let’s say that I am grieving my old life!!!

      As a result of being a solo practitioner and not being able to work for close to 1 year I am forced to sell my clinic. I worked 25 years to build it to what it is today. Let say that it is a huge burden psychologically. Although the physical strength is getting better the mental health is suffering big time. This psychological burden comes to be on top of pre-existent PTSD and anxiety/panic disorder. I am a highly functional/dysfunctional person.

      I am being told everyday to look on the bright side. The only few bright spots (not side) of this ordeal is that 1) I am still alive and cancer free 2) I lost 35 lbs as of this morning. The rest is pretty bleak. No income, other than my wife’s; Lost a LOT of muscle mass; I am looking at another surgery and potential complications etc……

      I do have to say that I am very appreciative of the Walton family/company Jonathon Austin JohnG5 for the care package they sent me. I am every more appreciative for all of your prayers, best wishes, cards, private messages and those yummy pecans (@lkrfletcher johnsbrewhouse) Most of all I am blessed with the gift of your friendships, especially Chef who communicated with my wife and checked on me daily (still does).

      I would probably go to hell if I did not take the opportunity to mention how much of a gem my wife is. She stood by my side 24/7 and continues to biggest supporter (physically, psychologically, emotionally and financially). I don’t know if I could have made it without her. Actually I know I would not have made it without her.

      I know it was a long read but I hope it was not only entertaining but a good PSA reminder not to take things for granted. Go get your colonoscopy and please do me a favor not to dismiss it as I did because you don’t have any signs or symptoms. If colon cancer runs in the family then please do yourself a favor and go in your 30s or 40s and don’t wait till your wife pester you in your 50s to get it done

      posted in Non-Food Related
      Dr_Pain
      Dr_Pain
    • St-Valentin’s Day: What special cooking did you do, I’ll go first!

      My wife love pizza so I made some home made pizza on the pellet grill. Everything was homemade: dough, sauce, pepperoni, Italian sausage and bacon BUT the real surprise for her was my bouquet of roses charcuterie board

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      posted in Bragging Board
      Dr_Pain
      Dr_Pain
    • RE: What did everyone cook today?

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      Everything from scratch!! (Except for the pickled jalapeños).

      posted in Bragging Board
      Dr_Pain
      Dr_Pain
    • Cajun Boudin Recipe by Claude

      As promised here is a simple way to recreate your typical Cajun Boudin. Although I am Canadian by birth I’ve lived in South Louisiana for 26+ years and have sampled 100s of boudins and this is my oldest son and I’s recreation of this local sausage. We opted to make it simple enough that my brothers in Canada could recreate using their local ingredients, so as a fact, anyone on the board should be able reproduce. I will put the recipe up and will have notes below

      Main ingredients:

      • 5 lbs of pork shoulder (deboned and cut into 1-1.5" cubes)
      • 1lbs of chicken liver whole (drained but not washed)
      • 2 medium onions large dice (trinity)
      • 2 bell pepper large dice (trinity)
      • 2 stalk of celery large dice (trinity)
      • 8 good fresh cloves of garlic smashed and chopped
      • 1 fresh Jalapeno chili diced small
      • 1 fresh Serano chili diced small
      • 8 green onion white part only (reserve the green part for later)

      Seasoning:

      • 60 grams of salt (and more to taste at the end)
      • 20 grams of black pepper
      • 3 grams of ground thyme
      • 15 grams of paprika
      • 5 grams of cayenne

      Other ingredients:

      • 6 cups of cooked long grain rice (~1060 grams) I prefer the Mahatma extra long grain rice
      • 1/2 a bunch of fresh parsley chopped (~1/4 cup)
      • 8 green onion (green tops only)
      • 32-35mm fresh hog casing cleaned and rinced

      Technique:

      1. Cut and combine all the main ingredients and all seasonings and marinate 24hrs. Do not add the “other ingredients yet”.
      2. Put the marinated meat mixture in a pot large enough and add enough water to cover (I sometimes use some pork stock from my sous vide cooks)
      3. Bring to a boil and simmer for 3.5-4hrs (until meat falls apart)
      4. Drain and reserve the beautiful stock (keep it very hot)
      5. Put your meat/veggy mixture in your stand mixer with the paddle attachment and shred all the mix
      6. Mix your meat/veggy mixture with the “Other Ingredients” (rice, parsley and green tops)
      7. Progressively add your very HOT stock until you get a wet but not too wet mixture. (see notes)
        {This is the trick: Too wet and it is sloppy and too dry and you won’t be happy with the results. }
      8. Since everything is already cooked, taste to adjust the seasoning.
      9. Stuff the mixture HOT in the cleaned and soaked casing (this help start the process of setting the casing.
      10. Make links of any desire lengths
      11. Allow to dry on a cooling rack in the fridge overnight to set the casing (see notes)
      12. Cook and enjoy!! (see notes)

      Boudin is normally on the salty side (as it should) so don’t worry. If you taste it and you think it is definitely on the verge of being too salty then you did it right because the rice will absorb the extra and the end product will be just fine. When it is time to adjust seasoning, this is where I add my favorite Cajun Seasoning to add a little kick and dimension to my boudin. Be careful if you do add Cajun Seasoning because some Cajun Seasoning are just flavored salt. The one I use is not salt forward so it turns out just right.

      Notes:

      • Pork: I’ve use shoulder and picnic to make boudin all depending on what is the cheapest
      • Liver: Chicken livers are definitely more tame than pork liver but I have used both and enjoyed both. DO NOT OMIT from the recipe!!
      • The “Trinity” should be an equal mix (roughly) so if you have smaller onions or bell peppers, just make sure the end mix is 1/3, 1/3, 1/3 of each of the 3 vegs
      • Stock: When mixing the stock with the mixture of meat/veggy/rice, make sure you add all the fat first DO NOT SKIM THE FAT, then add as much watery stock as needed to make a good wet mix.
      • Mixture variations: Some people put the meat mixture through the grinder… I don’t! If you like a boudin with less of a strand texture then you can cut smaller cubes or put it through a large grinder plate.
        Some people like more rice in their boudin… and I like more meaty boudin, so you can adjust the rice quantity in the recipe accordingly!
      • Links: Boudin is very wet so the casings don’t dry very well, For best results keep them linked for cooking purpose (otherwise the stuffing will come out the ends. If you want to cut your links (to vac seal them) then I would suggest parboiling them in water and then putting them in the fridge overnight. You can then safely cut into links
      • Cooking: Because the boudin is already cooked you are just looking to heat the mix and set the casings.
        Fresh, you can boil them (as chained links); you can steam them; you smoke them, you can bake them (on a rack). I prefer letting them set overnight in the fridge on a cooling rack and then cook them as above.
      • Storing/Freezing: Since this makes quite a few links you can easily freeze those bad boys. I normally vac seal them (gentle mode) and when I am ready to eat them I just put them in a pot of boiling water (in the bag) for about 10 minutes from thawed or 30 minutes from frozen.

      I think I have covered all grounds and answered all the questions I would have, looking at the recipe. If you have any questions, feel free to reach out.

      Enjoy! and Bon Appetite!

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      posted in User Recipes
      Dr_Pain
      Dr_Pain
    • RE: Dr_Pain Update 12.14.

      Good morning fellows! Today mark the first day that I am strong enough physically and psycho-emotionally to rejoin the electronic world. Most of November and December all (or most) of the communications were through my lovely wife. She was my rock through all of this.

      Glad to say that I am on the mend. It was definitely touch and go for a while, and on 3 separate occasions I truly thought that it was the end for me. Just writing about it brings a tear to my eye.

      To all of the “brothers” that send gifts and cards, I took the time to send you a private message. You guys absolutely rocks. To all that offered prayers, indirect support and best wishes, I owe you guys a debt of gratitude that can never be repaid. I believe in my heart of hearts that it is only by the Grace of God that I am still around. I am not sure how much stamina I will have to participate on the Community, but I am back.

      I do want to thank Waltons in this post more specifically Jonathon Austin and JohnG5 for the goodies. Jonathon coordinated with my wife a care package which came in just in time for me to have a nice gift on Christmas Day. I could not be more appreciative of a company and people that don’t know me reaching out in such a way.

      My biggest thank you though will have to be to Chef who DAILY checked on my status/progress and updated you guys. We’ve never met in person but did have a couple of telephone conversations, when I was strong enough, and it is uncanny that you could feel so invested in a friendship which started on a Community like Meatgistics.

      You guys ROCK!!! Thanks again for the show of support. I know a few of you are wondering the details of what really happened to me. I am an opened book so feel free to PM. If enough of you ask for the details I may make a PSA post. Although I am tempted to make the post right now I will wait to see the interest since it doe not really have to do with what we normally chat about on Meatgistics

      posted in Non-Food Related
      Dr_Pain
      Dr_Pain
    • Post your Meat P0rn!!

      I know some of you love to take artistic pictures of your creations. I think it would be fun to see the pretty pictures. I’ll start!

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      posted in Bragging Board
      Dr_Pain
      Dr_Pain
    • RE: What's your next Meat Project?

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      Hot links for sausage Poboys 👍🏻

      posted in Meat Processing
      Dr_Pain
      Dr_Pain
    • Cajun Jambalaya by Claude

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      So here it is! At the request of many including Chef I am giving away my secret Jambalaya recipe. This is the easy quick and dirty one and not the more lengthy traditional one. ENJOY!!!

      Ingredients:

      • Diced Onions (2 onions)
      • Diced Celery (equivalency in portion amount to onions to form the “trinity”)
      • Diced Bell Pepper (equivalency in portion amount to onions to form the “trinity”)
      • 2 lbs of pork butt (untrimmed… you need the fat!!) cut in 1" cubes
      • 2 lbs of chicken thighs (skinned and deboned) cut in 1" cubes
      • 1.5 lbs of smoked Andouille Sausage sliced 1/4" thick
      • 1 lbs of tasso in small 1/4" cubes
      • Enough Pork or chicken stock (or combo) to cover the meat. I normally make mine and keep it unseasoned
      • Vegetable oil
      • Hickory liquid smoke
      • Browning liquid
      • You favorite Cajun dry seasoning
      • Salt to taste
      • Enough cooked/cold “salted” rice to mix in ( I believe it was a 2lbs bag or about 6 cups of dry jasmine rice)

      Cooking instructions

      1. In a storage container liberally season your pork and chicken with your favorite cajun seasonings. Let it sit overnight.
      2. The next day, add oil in a large pot and brown your chicken and pork.
      3. Add your “trinity” and sweat until the onions are translucent
      4. Add your sliced andouille and cubed tasso and cook for a couple of minutes
      5. Add your pork/chicken stock to cover the meat
      6. Add the Hickory liquid smoke (about 1-2oz) and the browning sauce (3 +/- oz). I normally go with smells for the amount of liquid smoke and look for the browning sauce.
      7. Bring the mixture to a boil and reduce the fire to a low simmer and cook covered for 3-4hrs
      8. While the meat mixture is cooking, cook approximately 6 cups of dry rice OR enough to mix in. If you have too much liquid you will need more rice. If you prefer a more meaty jambalaya then let the liquid evaporate and adjust your rice accordingly.

      Once everything is ready, it is ready to assemble! I normally take my mixture and refrigerate overnight. The next day or so I reheat the meat mixture and once boiling hot I turn the fire off and add enough cold rice to still see a little bit of liquid. Let the hot liquid absorb and adjust your rice based on how sloppy you like yours. This is where you adjust your seasoning with your Cajun seasoning and salt to taste.

      Serve either as is or with some Tabasco.

      posted in User Recipes
      Dr_Pain
      Dr_Pain

    Latest posts made by Dr_Pain

    • RE: Denny O’s. Brisket into Pastrami

      This thread and recipe are making me want to make a pastrami. Daggum briskets are way expensive these day though

      posted in User Recipes
      Dr_Pain
      Dr_Pain
    • RE: Looking for pepperoni spices recipes, but not a mix

      I use Eric’s recipe (2 guys and a cooler) and have had no complaints

      posted in User Recipes
      Dr_Pain
      Dr_Pain
    • RE: Chicken Fat

      I also have used the skin and fat exclusively in chicken sausage

      posted in Meat Processing
      Dr_Pain
      Dr_Pain
    • RE: Home meat processing shop

      @dennyo-s said in Home meat processing shop:

      if he becomes anything like the man my wife married,

      well she tells me I’m a keeper!

      I thought I was the only one with that label 🙂

      Great little setup their Deepwoodsbutcher

      posted in Meat Processing
      Dr_Pain
      Dr_Pain
    • RE: What's your next Meat Project?

      Looks very appetizing

      posted in Meat Processing
      Dr_Pain
      Dr_Pain
    • RE: Estate Sale Score

      What an awesome score!! Congratulation Paul

      posted in Equipment
      Dr_Pain
      Dr_Pain
    • RE: Sure Gel substitute Summer Sausage

      wdaly said in Sure Gel substitute Summer Sausage:

      JLane I used non-fat instant dry milk before I knew about sure gel. I didn’t have any trouble with it.

      Same here…

      posted in Meat Processing
      Dr_Pain
      Dr_Pain
    • RE: Simple back (Canadian) bacon smoke

      Awesome looking end result

      posted in Meat Processing
      Dr_Pain
      Dr_Pain
    • RE: Using Citric Acid as an anticoagulant?

      mrobisr said in Using Citric Acid as an anticoagulant?:

      Levi 0 per USDA regulation sodium tripoly phosphate is the only anticoagulant authorized at the rate not to exceed 0.5% of recovered blood.

      Look at that knowledge right there!!

      posted in Meat Processing
      Dr_Pain
      Dr_Pain
    • RE: Extruded Fresh Sausage (No Casing)

      Thanks for asking the question Paul (@processhead) because I had the same question but never asked

      posted in Meat Processing
      Dr_Pain
      Dr_Pain