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

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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 !!!

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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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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

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.

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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

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.

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It’s here !!!

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lkrfletcher

A #6 eye of round seasoned with homemade hot sauce as the binder and Walton’s Ultimate Steak and Roast Rub…onto the Memphis pellet grill @ 180’ for 3 hours…seared off into the Sous Vide at 133’ for 24 hours…sliced and served up with some Yorkshire Puddings !!!
“If you don’t eat your meat you can’t have any pudding!!!”

My first attempt at hot dogs, just in time for the 4th…ground the meat block once through a 10mm plate, 2 times through a 3mm, then back in the freezer for 45 minutes, 2 more times through the 3mm using my #22 Waltons grinder…less than 5 minutes per grind, easy peasy…I think the grind looks a lot like something a buffalo chopper would produce…smoke, sous vide, ice bath, refrigerate, vac pack and freeze

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PapaSop not anytime soon…I’ve been trying to find one for the past 6 months

Denny O yep…one for power the other for the foot pedal

It’s here !!!

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Dave in AZ you can go to their website and check to see if there is local distributor near you …if that is not feasible, amazon, but shipping is expensive…or a bulk order directly from them…hope that helps

Dave in AZ …these are great pellets…no fillers…hardly any dust…only brand I use !!!

Surg… that jerky looks awesome…how much liquid did you use ???

Jonathon… yippeeeeee !!!

Jamieson22 nice setup !!!

zbigjeff …man that sucks but better to get it taken care of now so you can back on that road to recovery !!!

Surg if you do the tallow on the smoker it takes on a bit of the smoke flavor as well.