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    1. Home
    2. Mcjagger
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    Mcjagger

    @Mcjagger

    Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt PK100

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    Location Hurst, Texas 76053

    Mcjagger Unfollow Follow
    Texas (TX) Veteran Yearling Cast Iron Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt PK100 Regular Contributors

    Best posts made by Mcjagger

    • PK 100

      Just set up my new toy !!! Can’t wait to see may wife’s reaction when she gets home from visiting her Mom for 2 weeks 🙂 🙂

      103f424c-5ad9-47e4-a4ec-fc11ccde03d1-8FDDA2B5-469A-4AD6-BB4C-65277A33BF9B_1_105_c.jpeg /Users/mcjagger1/Pictures/Photos

      posted in Meat Processing
      Mcjagger
      Mcjagger
    • RE: Drink of Choice

      Today would have been my Dad’s 83rd birthday…he gave me a bottle of 40 year old Single Malt Scotch from Scotland a number of years ago, so every year on his birthday I pour a glass and have a little toast to him…He passed in 2019 and I don’t know what I’ll do when I finish the bottle…so, cheers Dad !!!

      dccd6741-370a-498e-91bd-337852802904-2F5714F4-B94D-493D-817F-C214FB85A656_1_105_c.jpeg /Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/2/2F5714F4-B94D-493D-817F-C214FB85A656_1_105_c.jpeg

      posted in General
      Mcjagger
      Mcjagger
    • RE: What did everyone cook today?

      Surg That brisket looks awesome !!! I decided to go a slightly different route as it was just the two of this weekend…I cooked a Prime Tri Tip almost the same way I would cook a brisket…seasoned, moped with the rendered fat trim until 160’F…wrapped in tin foil with some bbq sauce and tallow ( which I would not do if it were brisket, just butcher paper or naked) finished to 205’ rested and sliced…was just the right amount for the two of us with some leftovers, looked and tasted just like brisket 111

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      posted in Bragging Board
      Mcjagger
      Mcjagger
    • RE: If I get a deer this weekend

      My Goddaughters husband shot this Elk the other day…he was pretty excited !!!

      IMG_1503.jpeg

      posted in General
      Mcjagger
      Mcjagger
    • RE: What did everyone cook today?

      Turned around to go get my phone to take a picture and two of my sausage rolls disappeared 😞

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

      kyle I totally agree as I do the same thing, make them the same way I make snack sticks…make boat loads for tailgating…everyone at the tailgate is eating for free so maybe that’s why there are no complaints 😊

      posted in Meat Processing
      Mcjagger
      Mcjagger
    • First attempt at Kielbasa

      Newbie here…just thought I would share a photo of my first attempt at Kielbasa…I should have made the coils smaller…this homemade sausage hobby sure is addictive…I’m going to need a bigger freezer for all of the different kinds I would like to try 🙂

      IMG_8267.jpeg

      posted in Bragging Board
      Mcjagger
      Mcjagger
    • RE: Formed/Pressed Ham

      mrobisr Here is my first attempt at pressed/formed ham

      700 gram lean pork loin diced 1" cubes
      300 gram ground pork loin 10mm plated
      18 gram salt
      2.5 gram cure #1
      3 gram cold phosphate
      0.3 gram liquid smoke

      Added everything to my kitchen aid with dough hook attachment…mixed 1-2 minutes…rest in refrigerator for 1 hour and repeat two more times

      Custom cut sous vide bag to fit ham press, stuff with mixed pork loin and refrigerate 48 hours

      Sous vide at 175’F until internal temperature reaches 160’F (took approximately 2 hours)

      Ice bath for 1-2 hours and refrigerate for 12-24 hours, take out of press and cut.

      83bd1e5f-e380-4cd8-b859-8d21e567673d-0AC2B59F-915C-4CAE-BCF9-A199D65AA289_1_105_c.jpeg 9bcd0a9e-1524-435c-bc61-021b27990248-E8C6FE58-8F4A-417E-BE31-DF63730E8353_1_105_c.jpeg /Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/E/E8C6FE58-8F4A-417E-BE31-DF63730E8353_1_105_c.jpeg
      /Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/0/0AC2B59F-915C-4CAE-BCF9-A199D65AA289_1_105_c.jpeg

      posted in Meat Processing
      Mcjagger
      Mcjagger
    • RE: not happy with new grinder

      calvin I don’t know if this will make you feel better or worse…This is my meat block for hot dogs that I made a while back…once with 10mm plate and then 3 times with a 3mm plate…6 lb batch took about 10 minutes…when I use the 3mm plate I just slowly drop the meat into the throat of my Walton’s #22 grinder as to not clog the auger…I look down the throat and add meat to it as the auger when it is somewhat clear and never had to use the stomper…I feel your frustration but am sure there is a solution.

      a3303778-90bd-4b3f-baa2-c8039c618c7c-14E0D6A3-DB00-4054-BE67-921A268E57D9_1_105_c.jpeg /Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/1/14E0D6A3-DB00-4054-BE67-921A268E57D9_1_105_c.jpeg

      posted in Equipment
      Mcjagger
      Mcjagger
    • RE: First round of 20 and 30 lb Stuffers have shipped

      It’s here !!!

      19e04dde-2489-45a2-9285-a3c54ce8ed69-5F5437FC-E317-4439-AE40-5D3798BCCD46_1_105_c.jpeg /Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/5/5F5437FC-E317-4439-AE40-5D3798BCCD46_1_105_c.jpeg

      posted in General
      Mcjagger
      Mcjagger

    Latest posts made by Mcjagger

    • RE: Newest rewards , congrats!

      Dave in AZ congrats Dave…keep up the good work !!!

      posted in Non-Food Related
      Mcjagger
      Mcjagger
    • RE: Used PK100 smokehouse

      armyguy according to the meatgistics map there are at least 26 members that live in CA…perhaps reach out to those that live close but dang it shouldn’t that hard to give away a high end smoker 😞

      posted in General
      Mcjagger
      Mcjagger
    • RE: Used PK100 smokehouse

      armyguy dang, i really wished I lived closer 😞

      posted in General
      Mcjagger
      Mcjagger
    • Walton's Chamber Vac Sealer

      Does anyone have any tips or tricks for using the marinade cycle on the Walton’s or any other chamber vac sealer…can you put casserole pans, jars metal or glass in it or just bags, how much of a vacuum do you pull, how many cycles/minutes, etc…use for things like whole muscle jerky, steaks, infused drinks/oils, or any other uses you can think of…thanks in advance

      Screen Shot 2023-01-20 at 12.04.03 PM.png

      posted in Equipment
      Mcjagger
      Mcjagger
    • RE: Ban on gas stoves

      calldoctoday Congrats Grandpa !!!

      posted in Non-Food Related
      Mcjagger
      Mcjagger
    • RE: Newest rewards , congrats!

      Deepwoodsbutcher congrats…keep up the great work !!

      posted in Non-Food Related
      Mcjagger
      Mcjagger
    • RE: Freezer labels

      Denny O Ha Ha…I use the same hi tech low cost device !!!

      posted in General
      Mcjagger
      Mcjagger
    • RE: Cotto Salami,H Summer Sausage, the results are in...

      Jonathon Does the smooth acid need to stay at 150’F for an hour like ECA ???

      posted in Meat Processing
      Mcjagger
      Mcjagger
    • RE: Ask a butcher

      Deepwoodsbutcher subscribed to your channel…great videos…keep up the good work !!!

      posted in General
      Mcjagger
      Mcjagger
    • RE: Gyro Cone Mold

      Deepwoodsbutcher I had to look up what a kill cone was…looks like an excellent solution to what Ridley Acres is looking for

      posted in Equipment
      Mcjagger
      Mcjagger