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

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!

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!

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 think it depends more on process. For one i would not add 20% water unless you have a vacuum tumbler. Yea you can add water if you want but just put a dab in to help mix the seasoning. Too much water can drown out some of the cure while marinating. Did you smoke it or just dehydrate it? If you want it a nicer red color marinate it for 48+hours. Even a little erthorbate will burn it redder as well. If you smoked it then put heavier smoke on it a bit longer. Hickory gives great red color. If you just dehydrate it then its harder to get it real red. My jerky cook cycle is 200 degrees the entire cook cycle, i also use humidity for an undisclosed time so 170 isnt that bad.

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 could see black bull being pretty tasty on most meats. I used prime briskets so they were plenty juicy but i think the phosphate helped a bit too!

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.

Jonathon no worries

Oh ya no worries. Its good seasoning i enjoyed my test batch. Im going to toss in a bit more cracked pepper and a little red pepper flakes and i think that should be pretty tasty stuff!

I just made a 25# test batch of this as well. Added some more cracked pepper but it was real good. Just start out real low, 125 if you can for an hour, 140 for a couple hours, then just start increasing about every hour until you hit 160 internal. I smoke for two hours during the 140, then i add water for humidity for the rest of the cook. Most importantly is cool them as quickly as possible once they hit 160. Take them down to about 110 internal then leave out for a couple hours then into cooler.

Bubba i make quite a bit of summer sausage and ive used binders and not use binders and i can honestly say you do not need a binder, just make sure everything is well mixed and go through a low and slow cook cycle and it will turn out great. I add 16.7 oz of water per 10lbs and use a mechanical mixer for about 8 mins and they turn out great! You will be fine without it.