Now that I’ve received an official polo with my name, I guess the next thing should be wage talk.

I’m thinking something in the six figure category.
Austin, thoughts?

Just thinking about this while washing for the umtenth time. Guess we probably all have a piece of equipment we just can’t depart with. Here’s mine.

Should have thrown this years ago but,

Has seen the grill, smoker, oven and stovetop. Perhaps “magic” brownies back in the day.

Comfort thing? Who knows.
If it ain’t broke…

Guess I couldn’t get just one and not the rest.
Future Meatgistics and @Team-Orange members.

I should sign them up now… Hmm

Well, going with an old post here. Last full day of lake week. 5th year here so won’t post more pics of the same thing. So relaxing.

Ok… Here’s one.

All sliced and ready to go. Long as I’m going to sample, might as well make a meal out of it.

So. This is much less salty than the first one. Still a bit more salty than I’d like but very good. Conclusion.

Five days curing and three rinses made a difference. Perhaps the next one will get four rinses. That would probably bring it to where I want it.

lkrfletcher. Lynn, I hope you decide to try again. Perhaps doing one pound runs until you get what you’re looking for.

BTW, the cracked pepper is really good.

We all came here for a reason. That reason never takes second place. It’s all about doing, sharing and helping each other achieve what brought us here in the first place.

Are we social? Absolutely. It just doesn’t dominate.

I’ll say that word again…

“Community”

On a whim. Sauteed some onions and home bacon. Threw a couple venison back loins on top. OMG. Wonderful!

A little Remus to smooth things over.

Ok. Final word on this is due. These turned out great. Kinda knew there’d be nothing left but bones.

!

Side note here. Got to hold my newest granddaughter for the first time.

25# Philly
10# Blue Ribbon
12.5# Willie’s

The holidays finally over. It’s frigging cold. And I’m out of sausages.

15# summer sausage ( cracked pepper and garlic)
10# breakfast sausage (110 southern pork)
10# snack sticks ( jalapeno & pepper cheese)
10# brats (Jerry’s seasoning)
5#. Hot dogs ( Excalibur chilli dog)

Found this a lot to do on a weekend with no helper but got through it. To much cleaning between batches. Hands are still wrinkled. Some pics and notes along the way.

25lbs each of venison and pork. The nine pound tube of ground pork saved one step but the meat was pretty smeared. Wouldn’t recommend if your wanting particle definition.

Snack sticks and dogs. First ever try for hot dogs and linking them. Not bad but over stuffed the dogs.

Breakfast sausage and brats. A little difficult to stuff by yourself using natural casing. Got these a bit tighter than I wanted but…a few blow outs when twisting.

Had these stuffed so tight one split where the meat probe went in. That’s a first.

Used my new sous vide circulator for the first time. Worked great. Everything smoked went here to finish. What a time saver. Tried this last spring and won’t go back. [email protected]

Everything turned out great. The kids loved everything. The sticks were the best I’ve ever made. Used Walton’s collagen casing and sure gel for the first time. Even when stuffing the casings I could tell these were better quality. Perhaps the stickiest meat as well. I’m guessing the sure gel had something to do with that. Started to get a little wrinkling but water bath took care of that. All casings will come from Walton’s exclusively.

Whew…I need a beer.

After my last post here I went to check on the Marinade Express. I see it’s out of stock. Any idea when this will be available? Austin Jonathon. Thanks.

Apparently I’ve been talking about Walton’s way to much. Got a retirement card in the mail from some friends. Yep, $100 gift certificate for Walton’s. Wow.
Time to shop.

Went to read the one regarding prisoners. Non stop flashing ads. Had to leave. Argh.

processhead said in Meatgistics rewards:

PapaSop All the comments about retirement and how busy you will become are true, but you will be and should be, doing just the things you enjoy.

Some words of wisdom right there. Thanks.

bocephus said in Meatgistics rewards:

PapaSop Have to learn to say no, so you can enjoy your time also.

Believe me, I know and have. That said, it’s tough when it’s family. Thanks.

johnsbrewhouse said in Meatgistics rewards:

PapaSop You’ll find yourself busier than you were when you were working. Everybody else will want to enjoy your free time.

Only a couple days in and I’ve run nonstop. You may be right.

calldoctoday said in Meatgistics rewards:

PapaSop Congratulations Papa! How is retirement treating you?

Great. Hasn’t really sunk in yet.

My boys and families threw me a surprise retirement party. Some of my co-workers didn’t want me to go thirsty.

Officially ready to be used.

jbeach said in Maybe stupid question:

alanburkholder I has forgotten about fat as flavor. Took me forever to find a place to buy pastrami with a higher fat content.

I remember my dad cooking steaks on the grill and he got the fat so crispy on the outside. It was delicious. Charcoal grill of course. I have an egg and I suspect the cuts I’m using need to be thicker and the heat higher than the 350 I usually use.

The fat is definitely a factor. I reverse sere almost everything on a Weber kettle. Not thinking 350 is a concern. My Weber, with vents half open, top vent over indirect side will hold around 350 with coals piled to one side for a good hour. Using around fifty coals. Once meat is close to temp, I’ll remove cover and let coals fire up hot. Then directly sear over coals for say minute on each side depending on the meat.

Talking a steak here I guess but… Getting a little crisp on the fat is wonderful. I’ve had people say they don’t like fat, well. I say, at least take a bite of the fat. Jut bite down and let the flavor explode across your taste buds. If you don’t like it, don’t eat it. Love it when their eyes light up and say, wow, that’s really good.

Ok. Sorry. I got a bit windy here.