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

/Users/mcjagger1/Pictures/Photos

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 !!!

/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/2/2F5714F4-B94D-493D-817F-C214FB85A656_1_105_c.jpeg

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

/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/0/0B1873B5-7C2C-40F2-B32C-E389C52A03B6_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/C/C89E472F-EB0E-4DCB-B1ED-69D5238241B8_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/8/855FFFE6-BEBA-462C-9D79-DCC6CE7647F6_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/6/67B5F1DD-EC5B-4A65-81E8-1C05D1C775E4_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/0/0FCCC72A-5F8C-473E-8207-41F51DED350F_1_105_c.jpeg

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

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

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

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.

/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

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.

/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/1/14E0D6A3-DB00-4054-BE67-921A268E57D9_1_105_c.jpeg

It’s here !!!

/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/5/5F5437FC-E317-4439-AE40-5D3798BCCD46_1_105_c.jpeg

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

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

armyguy dang, i really wished I lived closer

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

calldoctoday Congrats Grandpa !!!

Deepwoodsbutcher congrats…keep up the great work !!

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

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

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

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