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    Ironworker71

    @Ironworker71

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    Best posts made by Ironworker71

    • RE: Hot stick

      Thank you for the help. I put the encapsulated in last and didn’t mix much by hand.I think , like ur saying The meat got warm and I never used that 1/8 plate ever. I always just double ground but will use for sure now on!Thanks again

      posted in Meat Processing
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      Ironworker71

    Latest posts made by Ironworker71

    • Bologna Receipes

      Has anyone used fresh jalapeños with a Bologna mix?

      posted in User Recipes
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      Ironworker71
    • RE: Hot stick

      Thank you for the help. I put the encapsulated in last and didn’t mix much by hand.I think , like ur saying The meat got warm and I never used that 1/8 plate ever. I always just double ground but will use for sure now on!Thanks again

      posted in Meat Processing
      I
      Ironworker71
    • RE: Hot stick

      I sprayed with water.Is it better to use ice cold water? Thank u for all the info.Nothing more frustrating when u ruin meat!

      posted in Meat Processing
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      Ironworker71
    • RE: Hot stick

      2 Cupps water,seasoning,2cupps sugar,honey,cure,encapsulated acid.The pork was in the fridge and deer was left to thaw in the sink overnight.Ground it twice in a 3/8 hole plate.I did this in a garage fairly warm because it was getting hot

      posted in Meat Processing
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      Ironworker71
    • RE: Hot stick

      I also had 2 probes in the meat and a probe just hanging for tempature.Should have gone hotter, just can’t figure it out.Some of casting just seems to peel off.

      posted in Meat Processing
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      Ironworker71
    • RE: Hot stick

      I really think it was mixed good. I also used encapsulated acid.what do u mean about protein extraction?

      posted in Meat Processing
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      Ironworker71
    • RE: Hot stick

      2 Cupps water

      posted in Meat Processing
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      Ironworker71
    • RE: Hot stick

      I used 15lbs pork butt with a lot of fat taken out and 10lbs deer.I never used binder,is this what I need?

      posted in Meat Processing
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      Ironworker71
    • RE: Hot stick

      1hour-120
      1hour-140
      1hour-160
      1hour-180

      posted in Meat Processing
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      Ironworker71
    • Hot stick

      Smoked some hot stick and had some greasy gel like on the inside of the casing. Slow smoked from 120 to 156 internal temp.bolded text

      posted in Meat Processing
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      Ironworker71