Tryed new this time was pas black bull injection. Real good!

Jonathon no problem! Btw i switched to waltons seasonings last year for a bunch of my stuff. I just switched over to using your ham spices as well. They work out pretty tasty!

Was a fun weekend of BBQ! We had a little catering event which included cooking 120 chicken leg quarters, 11 briskets, and 30 st louis pork ribs. Love that smell! Heres some pics!

beekeeper84 i feel your struggle!

@nancy321brown cash me outside how bout that

Joe Hell its the traeger com200. Does a pretty good job of cooking. Not as even as a rotissery style but it does ok. That one picture has 30 ribs and 11 briskets and still had plenty of room.

Jonathon we do not either. As it works out we end up with xtra meat (snack sticks/summer sausage/etc) that we just give back to the customer and they are xtra happy.

I will toss my 2 cents in here. 1st off yes you can use less seasoning and have a safe product just make sure you always use the proper amount of cure. Never skimp on the cure.
2nd off i think maybe a couple things here to help. Never use city or well water in your meat unless they go through a very nice filtering system. I would always suggest using distilled water in everything you do. And i do think this is what is causing your issue is contamination from water. What you can do is get a plate or small bowl and put a bunch of water in it, put that in the dehydrator until its all evaporated then look at whats left on your plate and you may be quite surprised to see whats there.
With that, its ok to have super duper lean meat with no fat and silver skin/sinew. But i would highly recommend possibly adding a small amount of beef fat to your jerky to make a better product. It will help hold seasoning, add flavor, and make it so its not too dry.
But i would highly recommend you doing the water dehydrator test to see your contaminants in your water.

I generally like to cook full packer briskets not just the flats. But if you cut the fat off, toss the fat in the smoker too! Its a delicious little snack or if its too much for people toss it in a stew!

I would for sure add dextrose and honestly corn syrup solids work great too for adding a touch of sweet and better preservative and color.

Holy c**p 2 years later… my bad

The only time I use water in jerky is using a vacuum tumbler. Other than that I find it pointless.

Powder works best. If it’s jalapeño flakes and you just need a little more, I would go 2 TBSP per 5# batch of flakes.

Hey waltons I see your snack stick cutting board
https://waltons.com/snack-stick-cutting-board-cust/
What’s the deal with this? Order it then it gets made and shipped? I want that 6" one but that item number don’t work? Just curious how to get one?

Facebook mainly. Theres a lot of different groups that talk about meat cutting/butchering.

Theres been a lot of questions asked on social media and outside of that to where people can go to get their grinder blades,plates and wellsaw blades sharpened. Can you guys just post how someone does that through you and current prices/turnaround time, etc?
Thanks!

Austin thanks for that information! Very useful!

The printed catelog says 1 lb per 100lbs smoked meat, but online in your store it says 3 lbs per 100lbs?

A pretty upsetting software update, i liked having my order history i could go back and review.

You can get the wet bulb temperature of your smoker using a wet towel over a thermometer with a cup of water soaking the towel, thats the easy part. Hard part is adding humidity to your smoker, theres tips on here to do that, but without a commercial smoker that smoke schedule you have is going to be VERY hard to do.