Controversial posts made by Jonathon

julian Yeah, I want to leave it on so that people can express what they don’t like from a Walton’s employee, a good way to get some negative feedback if it is needed from the community. Plus, a downvote isn’t a death notice or anything, I’d imagine I have more downvotes than all other users combined.

Ill tell you what, do people really want it turned off? I just put it on the next podcast schedule, if we can generate a 90% stated desire for it to be turned off I will at least bring it up to Austin, in the end, this is your guys site as much as ours.

Tex_77 Isn’t that a little basic though? Yes, I know it’s probably the best way but I am looking for something different. Depending on how many we get I should have somewhere around 30-40 oz or 2 lb of dove breast. Unless I do a 50/50 mix with pork I don’t think I can do sausage out of it, though that is what I really want to do…

Joe Hell Does he think that the actor Samuel L Jackson is the G.O.A.T (Greatest Of All Time)? Because there is an argument for that, I beleive he is still the actor who has been in movies/franchises that have made more money than any others. Think about it, Marvel, Jurrasic Park and Star Wars, The Incredibles, Kill Bill, Die Hard, Excorcist and even the god awful Triple X vin diesel series…right there that would be at the top of the list…then add in individual movies like Pulp Fiction, Django Unchained, Hateful 8, GOODFELLAS. It’s hard to find any other actor with a pedigree that good right?

This had something to do with meat processing somewhere right?

FYI I bought tickets, so don’t be surprised when I win multiple guns!

Dr_Pain I’d not do that, I’d stick with the Beef MIddles cause I don’t think the moisture transfer rate for the 4.6 in x 24 in Fibrous Red Bologna Casing is going to work here. I might be wrong. @Dry-Cured-Sausage anyone ever use these?

PapaSop Looks good and yes, I can see the Wild Game Shaker not being the best choice for a fresh beef patty! If it had been frozen a few times and needed to be seasoned heavily then maybe but fresh beef like that shouldn’t need much to be awesome in my mind.

A few things, I am now of the opinion that 70% beef 30% pork and adding some beef marrow makes the best burger. I’ve done this a few times in the last week and the results have been amazing. Also, for anyone looking to try something “odd” then the Wild game seasoning is good on Granny Smith Apples! Now, I believe Austin will STRONGLY disagree with that statement but he is just wrong, and that is okay, he can be allowed to have an incorrect opinion from time to time!

Sounds like a pretty great vacation, Ham Museum aren’t words you generally expect to hear together but it sounds awesome!

s.a.m He goes for at LEASt 2 hours of walks a day, so it can’t be more exercise right? If it is I’m gonna have to find a different job!

Big Mike I’m stumped on what could have caused it. Give me a couple of days, I want to talk to someone here but he is out of the office and out of reach for a couple of days.

jramey I haven’t every noticed a difference other than a cold-smoked one might have a strong smoke flavor as it has generally spent a few days being smoked. There are some purists though who would insist that they can absolutely tell the difference and they might be right. My pallet just isn’t that sophisticated I guess!

Tex_77 Somewhere I imagine you have a text file that says “Jon’s answers” and they are just copied and pasted into the answers! Nicely answered BUT YOU"LL never catch me!

Departing Contestant Lol I have no clue! Feel like I am missing something here! It’s too late on a Friday to be witty! Have a good weekend everyone!

Tim Salois Yup, you wont have any problems as you are brining it! Good luck and post pics!

wvhunter1965 I’ve never done this before, I am going to talk to our application specialist and I’ll see if he knows anything and get back to you

mars Yeah 12 hours is the best but no more than 3 days really. Technically the sure cure will be effective up to 7 or so days but there are a lot of unmanageable factors involved that could cut that down drastically.

JohninPa With what Unionguy1019 just added I would strongly consider tossing the meat.

JohninPa As for how much water you should add that is going to have to be by best judgment. I would think a 1/2 pint for a 6 lb meat block should be enough but i don’t know. Another issue is that by mixing that in you are probably going to rupture casing on the ECA and it is going to interact with the meat sooner than you would want. So, like lamurscrappy quickly go from stuffing to the smoker.

loadpin I think DeerSlayer might mean the door? A lot of people have been exploring with propping the door open to let some heat bleed out if the smoker won’t start as low as 120°.

DeerSlayer Any other differences at all? Which liquid smoke are we talking about? Maybe you are using one that is meant for an atomizer in a smoke house? Did you happen to use a binder on one and not on the other? My last question would be how are you cooling these? Ice bath or shower?

pauliedmondsjr Your process sounds spot on and it sounds like you are being careful with your “danger zone” 40-140 before you have reached a low enough water activity for it to not matter, so good job!

Is there anything you were wondering if it would be good or not with Pork jerky? We are getting ready to do the Meatgistics University advanced Jerky “classes” and I was planning on including a section on using other types of meat to make jerky from. Pork is one of those but, as you have said the same process can be used as jerky so if there is anything you were wondering about as an experienced pork jerky maker that I could attempt to tackle it might be good to add to the video!

By the way Cured Sausage 20(x)s are done and will be released one every few days, I think the thermal processing one will interest a lot of people here, and some users are getting credit in the meatgistics article for their contributions!

vjbutler I’m 95% sure it is salt pushing out from the meat, it happens from time to time but what concerns me is that you said it is happening every time, that shouldn’t be happening. Can you go over your process a little more? Do you use any additives other than the cure and the meat? How long do you marinate it, since you have a nitrogen flush capable machine are you using a vacuum tumbler? If you are then this can happen when you over tumble some jerky meat. Give me as much as you can for your process and I will look it over and ask our Application Specialist to take a look at it as well.

Thanks, I like interesting ones and this seems like it could be!