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    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

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    Yearling Cast Iron Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt PK100

    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
    • 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: What did everyone cook today?

      lkrfletcher IMG_8274.jpeg IMG_8275.jpeg IMG_8276.jpeg IMG_8277.jpeg

      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!!!”

      posted in Bragging Board
      Mcjagger
      Mcjagger
    • RE: Hot dogs 1st attempt.

      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

      04891d87-1713-4f76-9372-0a93e62237d1-14E0D6A3-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
      d8531735-38fe-4114-9e38-5c5a7147928d-3CA75FB0-F756-4F78-94A9-7500F406A1FE_1_105_c.jpeg /Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/3/3CA75FB0-F756-4F78-94A9-7500F406A1FE_1_105_c.jpeg
      42db9e54-695a-4402-b4ec-73412cb7f42d-7C5DD34A-5D3B-48AD-BBAA-C893F967E8B3_1_105_c.jpeg /Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/7/7C5DD34A-5D3B-48AD-BBAA-C893F967E8B3_1_105_c.jpeg
      f097ff49-a183-47ab-bb06-821fb05d279d-70E1351C-D6DB-49F8-9807-D478D98E5B18_1_105_c.jpeg /Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/7/70E1351C-D6DB-49F8-9807-D478D98E5B18_1_105_c.jpeg
      466a266a-8bb5-4459-bcba-4ddb8809d9e4-06CCA651-4404-4C1A-A2F6-61F761E4476B_1_105_c.jpeg /Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/0/06CCA651-4404-4C1A-A2F6-61F761E4476B_1_105_c.jpeg

      posted in Bragging Board
      Mcjagger
      Mcjagger
    • RE: Hot dogs 1st attempt.

      ND Mike … all beef chuck was the meat block…grilled them for lunch with homemade hot dog buns with all the fixings…the wife loved them, so that’s always a win !!!

      posted in Bragging Board
      Mcjagger
      Mcjagger
    • RE: Small batch protein extraction

      I use the dough hook on my kitchen aid and mix 6.25 pounds at a time…I get great protein extraction mixing on speed #2 for 8 minutes scraping down the sides halfway through.

      posted in General
      Mcjagger
      Mcjagger
    • RE: Walton's Grinders

      IMG_8313.jpeg

      Well I decided on the Walton’s #22 grinder…go big or go home !!! and for another $60 is was really a no brainer…this thing is a beast…just did a 25# batch of Kielbasa…it took just minutes to grind and the second grind was just as fast as the first…and the plastic stomper, who needs it, the second grind went as fast as I could feed it…less than 24 hours from clicking the purchase button it showed up at my house in Texas…I should have upgraded my grinder ages ago !!!

      posted in Meat Processing
      Mcjagger
      Mcjagger
    • RE: Dry aging beef

      IMG_8329.jpeg IMG_8330.jpeg IMG_8332.jpeg

      Just finished up my first attempt making Umai dry cured pepperoni sausage. I followed the directions provided. The directions say to use 10mm-12mm plate to grind but I think I would reduce the size of the grind on the fat to the 4.5mm plate and keep the lean meat grind at 10mm. It was a remarkable easy process and took 4 weeks to achieve a 40% weight loss. I used the spice package provided and which a slight fennel taste which I didn’t mind at all. I think I will try a different spice mix next time along with the grind changes but overall I think it was a very successful experiment !!!

      posted in Bragging Board
      Mcjagger
      Mcjagger
    • RE: Meatgistics Apron

      Looks great…I wish there was a cloth apron with the Waltons logo on it…easier to clean and not so bulky…@Austin Jonathon Tremblay any plans for that in the future ???

      posted in Equipment
      Mcjagger
      Mcjagger
    • RE: Something Different - Jaternice

      YooperDog You probably got them in the city of West , TX…best koloches ever !!! We get them at the “Czech Stop” in West every time we travel from Fort Worth to Austin !!!

      posted in Meat Processing
      Mcjagger
      Mcjagger

    Latest posts made by Mcjagger

    • RE: Pepperoni snack sticks, 19mm smoked and 21mm fresh collagen casings

      Dave in AZ …Excellent analysis and break down of your procedures…thanks for posting the recipe, I’ll have to give it a try !!!

      posted in Bragging Board
      Mcjagger
      Mcjagger
    • RE: Electric Stuffer

      MAD KK Here is my 2 cents … I find that with most stuffers, even if they say 7,11,15,20,30 pounds, can they actually hold that much…if you add high temp cheese to a 25 pound meat block will that fit in a 30 pound stuffer…thats maybe a question for Jonathon or Austin…if not though, you are still going to have to refill the 30# once, same as if you had the 20#…anyways, having said all that, I usually only make 12.5# batches so I preordered the 20#

      posted in Equipment
      Mcjagger
      Mcjagger
    • RE: Meat over stuffing piston problem

      Dave in AZ at least she is willing to clean up after you…mine, not so much

      posted in Meat Processing
      Mcjagger
      Mcjagger
    • RE: Giveaway for registered Meatgistics Members only!

      Im good with dat 🙂

      posted in Meatgistics Member Specials
      Mcjagger
      Mcjagger
    • RE: Meat over stuffing piston problem

      Dave in AZ I have a horizontal stuffer and mine has a spring that the “burper” goes through and then into the disk with a washer and screw which you tighten or loosen as you wish…

      posted in Meat Processing
      Mcjagger
      Mcjagger
    • RE: New member here from Canada

      jfyoung45 welcome!!! I went to culinary school at SAIT about a million years ago…grew up about 1 1/2 hours not of you…this is a great site, full of information

      posted in Roll Call
      Mcjagger
      Mcjagger
    • RE: Brats & Sausage!

      Austin …Thanks Austin…have a great weekend !!!

      posted in Meat Processing
      Mcjagger
      Mcjagger
    • RE: Brats & Sausage!

      Austin …That stuffer looks awesome…I have been patiently waiting for them to be in stock…estimated date for them/price point…last I recall someone said April or May, I take it that is not going to happen 😞

      posted in Meat Processing
      Mcjagger
      Mcjagger
    • RE: Morning of fun! (long post) (okay, basically a novella)

      Jonathon is that the new Walton’s electric stuffer you are using…if so, will it be available any time soon ???

      posted in General
      Mcjagger
      Mcjagger
    • RE: Lox or cold smoked salmon

      just an observation…fallis10 recipe has 4 grams of cure #1 per 1 gallon of water and Dave in AZ recipe has 15 grams cure #1 per half gallon of water…am I missing something here ???

      posted in User Recipes
      Mcjagger
      Mcjagger