General

@bobbetty2 Will give that a try.

@processhead just a normal brat haven’t tried it in anything else.

GREAT to hear! Not that my way is the right way but I am happy with my results as are our customers so it must be close (LOL). I can still remember struggling and not being happy with my results from grinding to packaging and everything in between. Not to mention all of the trial and error and ruined product over the years. Not sure if MEATGISTICS was even a thing back then but can only imagine how much quicker I could have got to where I am today and wouldn’t mind helping anyone just getting started or struggling like I have in the past. I get a kick out of those that have a “TRADE SECRET” and won’t share with anyone but lets face it, what we are doing is not rocket science and anyone can do it. Boils down to how involved you want to get and how much to invest in equipment. I tell any customer that wants to know the how and why so they can go home and do it themselves. In fact, I even supply them with the spices, casings, meat, etc… if they wish all way down to the process we use.

@lkrfletcher That’s what I was thinking. For many of us, the water bath is the easiest way to get that rapid cooling, but that does mean it’s the only way to get the desired product.

@papasop the best Ruben sandwich I had or can recall was at a Jewish deli in the St. Paul area near the old Ford Ranger plant. Best I can do for location, not to far from your map pin. I haven’t been there in awhile, but it was authentic and packed for lunch.

I think he was using microfiber towels. You can buy those things fairly inexpensively by the box. You don’t need to add any of that to your burgers. Like the others said, just don’t overcook them.

Lol @PapaSop nice! I’ve seen guga foods on YouTube using those lays chips crushed up as an edge crust on a steak!

@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! [image: 1618912588301-screenshot_20210420-055534_gallery.jpg]

I accidentally logged out (deleted my search history) the other day and it showed 0 entries when I came back. It took me a few minutes to figure it out, but once I got re-logged back in, it showed my entries

Definitely when smoking snack sticks and summer sausage at one point, I’ve yet to smoke jerky but I’d assume maybe not since you’re trying to dry it out, check out the tender jerky videos on YouTube and see how @Jonathan did it

@JoeB this thread may help you

@rj-adventures whole ribeye rolls and pork shoulders

I love these boils. Some good advice here

@lkrfletcher Good choices, especially the fiesta and mexicali for chicken!

@twilliams lol nicely done!

@twilliams It came in a styrofoam-lined box with frozen ice packs in it.

For those that walked thru the meat markets in the 50’s every morning the butcher would add a little magic power to the ground beef and pork ( cure#1) … Mixed it up. Ground meat looked great. Bright red every time. Happy Dance.

@hawktalon99 Fresh or smoked … Try egg whites. I buy by the milk carton, 16-32oz ! or 2 egg whites per kg (2lbs) and that is the old German method. Works great. Just what i do…

@clarko I use my regular Summer Sausage mixes when making sticks for the little tykes, adding about half the recommended amount of cheddar cheese. As they get more adventurous, add more spice. Trust is what we develop