I’d love to have about 10 smokers, all going at once in a circle with my lawn chair in the middle and a cooler full of ice cold beer haha

I’m actually a chemical processor, we make organic peroxides… on the side I do the meat processing and working on opening a business to expand doing it, slowly accruing all the better equipment. I’m 30 years old, so there’s time but I’m getting good at the Processing!

Jonathan seems like we need a cast iron icon as well!

Chicken thighs marinated in buttermilk then seasoned, stuffed with asparagus and sous vide at 165 for 2 hours, the seared in a cast iron skillet… yumm!!!

Welcome all! This is a new account for me as well, had a regular account but started my upcoming commercial business so I had to create a new meatgistics account, look forward to trying to help anyway I can!

@NDMike does that end up giving you a nice snap as well to your venison brats? What kind of fat ratio do you add when making venison brats

JoeB I actually have been using Excalibur frankfurter/bologna seasoning which kind of tastes like a wonderbar bologna… I do have bologna seasoning I bought that I’m going to try next! I used 31 mm cellulose casings, set my vertical electric pellet smoker to 150 open vent with no pan and started it with sticks in, so by the time my 30 min dry phase was over, I added the vent to about 1/3 open with a pan and sponges for added humidity (didn’t want the dogs to dry too much outside) then after about an hour closed the damper down (mine is a spinning cone thing so closed still allows smoke out pretty good) and kept at 150 for 2 hours, bumped to 175 till internal was 135, then finished in 172 degree water sous vide bath till internal of 160, ice bath for about an hour then removed from casing, dried off and packaged!

Quick edit, I actually mixed beef pork and chicken in mine, so I did 12 lbs 80/20 beef, 6 lbs boneless skinless chicken thighs and 7 lbs pork back fat!

@ndmike yeah we do that or I usually stick to about 25-30% pork fat depending on the flavor brat. I’ve had a bunch of people loving the habanero BBQ this year! Made a bunch of BBQ too, some with pepperjack HT cheese, I have a ton of seasonings I’ve bought to make samples for people to try… just made willies and the bourbon and peppercorn which was also phenomenal!

Phantom I like to use more of an 80/20 ratio when doing my sticks. There’s enough fat to coat the mouth and allow seasonings to linger in your mouth but helps avoid any rendering. This was a small batch I made for a relative in my pitt boss vertical pellet smoker using an 80/20 mixture using sure gel and smoke meat stabilizer so I did not have to hold overnight. Also removed at 130 and finished in sous vide

twilliams actually I like the willies, just because the red pepper flavor I like better than the black peppercorns, but I gave a couple to a guy I know that does a bunch of smoked stuff and he said they were by far the best snack sticks he’s ever had!

ToddDSheppard agreed with everyone, that smoke schedule can kill you. I did a batch using 12 lbs 80/20 ground beef, 6 lbs boneless skinless chicken thighs, and 7 lbs pork back fat and used sure gel as my binder along with about 48 oz water and they turned out awesome! Especially when my smoker only goes down to 150, started it there with the meat already loaded so it helped the slower process…

twoheartedloon I tried the email, wasn’t a fan of the tang it gave…so now I use smoked meat stabilizer always as I don’t always want to wait or have time to wait for the cure, and absolutely love the outcomes, everyone seems to love the flavor and bite to my sticks

Pivodog thanks! I may just work on getting that chopper and use it! Would hate to burn up such an expensive piece of equipment for some homemade dogs! Haha

Doug 0 do you finish them up sous vide? I made some before, they were slightly wrinkled but after the water bath to finish, brought them out to be nice and plump!

Nice birds!

cdavis thank you! Just about gone ready between samples and snacks at work!

Welcome!

Grimpuppy you could always try to set the water temp at about 160-162 as well, I’ve had my sticks in for 30 min-hour and never had any issues

Grimpuppy I had a batch sort of turn out like that with the flavor issue, I was making them late at night and fell asleep with them in the water bath, they ended up being in for too long and taken to like 170+ internal, only time this happened and they had that issue so maybe that’s what happened? Maybe too high or too long in the water

Miket482000 Jonathan talked about this how they are working on having such a handle actually designed for the new stuffer! Would be awesome incorporated in the original handles!