Ronald Shrout

Long haul trucker for 35 years then they started drilling gas wells around my house in PA so I got off the road and spent the next 10 years hauling frack water to fracking gas wells for the gas company’s Now I hunt and fish and make meat sticks…LOL

I don’t have a sous vide so I smoke till 140 then move them to my 175 degree oven till 155 then ice bath.

Grimpuppy I sure have I’ve pumped out my share…LOL

Love my 270 flat shooting no recoil and drops em right there without wasting a lot of meat.

samspade I just mix the seasoning and cure with the water then mix with the meat. I usually have my meat already ground and froze in 5lb packages. Not a fan of the citric acid or the gel.

Ronald Shrout

Ronald Shrout Think I really need to win that knife set…LOL

processhead I like that idea it sure didn’t take long to come to temp after I put them in the water.

processhead I think next time I’ll suspend them somehow so there all at the same depth. Gonna do 20 lbs of summer sausage next but I think I’ll smoke em till 140 then finish in the oven that worked better last year.

Jamieson22 They look great.

samspade I did. Smoker to hot water then right in a ice bath they were split when I took them out of the hot water.

Grimpuppy No I moved them around carefully a few times it was the bottom ones that broke.

Grimpuppy I sure have I’ve pumped out my share…LOL

Long haul trucker for 35 years then they started drilling gas wells around my house in PA so I got off the road and spent the next 10 years hauling frack water to fracking gas wells for the gas company’s Now I hunt and fish and make meat sticks…LOL