General

@yooperdog said in How was your Sunday!!: @dr_pain Coming down for oyster season, need to get a loaded up po’ boy. Well that and to see my niece. Where are you going to be? If anywhere close to Lafayette then we could hit those poboys together

@herbcofood Love it. Sometimes need a bit of help or not with the appetite. Vegetarian: Lmao

@yooperdog said in Favorite way to prepare deer heart?: @dr_pain I have eaten haggis over in Scotland and like @processhead said it isn’t much different than other mainly eastern European meals I have eaten over the years. The gentleman that heard I was interested in trying haggis was so surprised that he went and bought me my haggis dinner. He didn’t think anyone from the US would dare try it. I remember reading awhile ago that the FDA willnot allow lamb lungs to be used is US food. Not sure if this is true. I had heard this about lungs in imported food products being verboten.

@grimpuppy thanks for the Info. Good luck and keep me posted.

@gwg8541 nice… hoping and praying for their new business and journey. Where I’m from butcher shops are booked out for a year. Man that’s a lot of Waltons quality products

@mark-moss - It was just a glitch, Walton’s is awesome and I will go no where else.

@denny66 It will be ok, we have had deer freeze in the back of a pickup and they were just fine.

@knifemaker3 Sounds like you have been very busy, sorry for your loss, I think this disease has touched everyone in more ways than one.

@dr_pain I ate the whole package…

@bocephus said in Meat Stuffer HACK!!!: @dr_pain I am going to have to order a set. Couldn’t pass it up LOL! via GIPHY

@glen Thank you! The event went well and we hope to do more. In future events what we would like to do is to have some of the product already made. Last night we had to spend a little bit of time making a fresh brat (|Habanero-and-Mango-Bratwurst-Seasoning ) and get that on the grill so people could have something to take home, and if we could have just concentrated on the Cured Meat we could have had a little more involvement from the audience. It was supposed to a $10 event or a BHA membership and it was left off some advertising so Kurt didn’t want to do it, but they ended up with a number of new members and they sold a good amount of merchandise. The “Free with donation accepted” might be the way we go going forward! Thanks for coming Glen, hope you enjoyed it and the sticks just came out of the smoker!

Hey guys, sorry this one somehow initially slipped by me and @JohnG5 and then we did answer a question on it on one of the livestreams so I didn’t think to come back and provide a more detailed answer. Personally, I don’t think it can be answered much better than @Dr_Pain did and I am certainly not going to try to poke holes in what he said as he is obviously knowledgable on the subject. We are contacting a few university meat departments to have their professors on as Meatgistics Podcast guests and a further explanation of this will absolutely be on there. AS well as the |Encapsulated-Citric-Acid question someone asked a few weeks back about how ECA keeps the meat “safe” while in the danger zone if it doesn’t melt fully until 130°. I believe the answer to that is enough of it is released earlier that it creates enough of an acidic environment to prevent the microbes from being able to reproduce. The cells can’t let anything in through their cell walls so they can’t “feed” and die off. BUT I have read an interesting article that claims that isn’t the case. Anyway, long story short, awesome job by Claude and we will do better at getting to the sciency ones sooner!

I smoked mine for 7 hours and it turned out awesome. Great smoke flavor. Not sure if it was from the seasoning, the smoker or a combo of both.

@bocephus maybe @Jonathon can give us a group like WOOD FIRED or something. I’m sure @Jonesy would be interested. I do have a propane smoker, but my off set barrel and my “vending machine” smoker get the most use, both fired with north Wisconsin oak and maple

@johng5 good info! Thanks for sharing.

@herbcofood said in Spiceology videos: @PatrickB On the video with the french fries, was that sauce just dijon mustard mixed with the rosemary dijon spiceology seasoning? I must have missed the fries video, but I’m interested in the response for the sauce mixture used either way.

@chef said in Tamales: @herbcofood I’m not sure, I buy Armour brand. Do you know what the differences between brands would be. Any suggestions? Buy a pig and render the lard… I am joking!! I can’t wait for the chef approved recipe

@samspade I emailed them and they had no way of doing that

Got to admit that looks incredible! I didn’t think goose would make good jerky but it looks awesome.

@samspade nope…it was free. I’m using the free and not the premium. Maybe try a different app.