General

@Jonathon Thanks! I have been marinating my meat for at least 24 hours. This week I will try both vacuum tumbling and using glycerine so kinda want to ensure the experiments goes well! I guess I will try making vacuum tumbling period longer but will not make it marinade for 24 hours after vacuum tumbling it! I will post some pictures over the weekend though! Excited

@twilliams I’ve thought of this alot recently as I wanted to make a guacamole brat. I’ve not gotten to it yet but I am fairly certain the best choice would be the salsa like you mentioned. The other option that might be good with it would be either the Sundried Taomoato Brat or go really out there with the Green Tea one. The green tea would be interesting because the seasoning already imparts a creaminess and adding Guac to that could be interesting. Of all of Excaliburs “Foody” line I would say the green tea was the most interesting, most people like the Smoked Gouda and Portabella one but I didn’t care for that.

Ha, marked my answer as the correct one!

Right, so it is not an issue with how the page is loading, if you can enter /win on your mobile then you should be able to do the same with the /live @patrick can we do some testing on this and maybe go forward with your idea on the post/video on common live stream issues?

You guys have been really helpful. Think I might need to do a little more research/ studying before I try sous vide. It’s a fear of mine that I might make a product that is unsafe for consumption.

@jonathon [image: 1617112072061-screenshot_20210330-084544_yahoo-mail.jpg] Here is a screenshot of the order

@jonathon I knew there had to be a good reason. Thanks

@jonathon said in Grinder Knives; All Spoken For: Weve considered a sort of “used” section that would allow people to do these types of things but it seems like a dedicated section might not be necessary. I think we backed off of it for legal; reasons if I remember correctly. It is also totally possible that Austin told me that there would be no legal problem with it and I am just getting hung up on remembering we talked the liability portion of things. I am a member of another forum with a dedicated buy, sell, trade section that does has a high level of activity. Unless you have a lot of people selling and buying, I wouldn’t bother creating a separate section just for that.

Thanks for the explanation @yooperDog, I used to work in the water treatment industry and am more familiar with RO use to remove impurities from drinking water. ln the case of making sugar from sap, the water is the “impurity” you are trying to remove.

@processhead Yup, and we just keep getting busier and busier! We are going to be hiring a web coordinator who will be re-writing descriptions and focussing more on SEO. They will be running through old stuff eventually too so hopefully, they can find mistakes like this but by far the best way for us to find these are for people to point them out, so THANK YOU!

@gChart I would jump at the chance to see a facility like that in operation.

@Midwest_kc I didnt move these to sous vide as I wanted to test the unit more than make snack sticks. I started it off at a 1 smoke setting so that it would be as accurate as possible since we were already above where I would normally want to start at. Then, I moved it to a 5 when I was past my first hour of smoking at 150. One BIG thing I forget to mention was that on last Thursdays live stream someone in the comments reminded me that a cabinet full of cold snack sticks should take longer to get up to temp, so by putting them in first you will get some conditioning of the sticks on the way up to 150. Well, we had an error that caused a flame out around the 130 mark. This error was my fault, I had the side slider for the ash cup partly open and it was just dropping partially burnt or not burnt at all pellets down into the ash cup. Once I fixed that it worked fine. With that error it took about 70 minutes for it to get up to temp. Without it I would imagine it would have taken 50 or so minutes. So, starting at 150, as long as the cabinet is already full of cold meat isn’t a problem for Snack Sticks.

Using the standard-size Kitchen Aid, I get 5# of meat/fat/spice mix in the bowl. I tried both the dough hook and the paddle and the paddle gives me better extraction. Can’t remember times exactly, but I think I start seeing good extraction at about 10-11 minutes on speed 2-3. I know it’s right when the mixer starts jumping around and the meat wants to climb out the top of the bowl. That’s the best way I know to describe. I do watch the mixer pretty close and work the meat off the sides often with a spatula. With just a stainless steel bowl and the paddle, cleanup takes no time at all.

This site always changes the spelling very frustrating. It isHakka brand

@PapaSop Yeah, my problem is I’d really like to have it before the next livestream, so maybe the new website will have a code I can use. I like that thought. Someone should make it happen.

@shoprat53 Sous Viding a pork loin is just the best way to cook it. Try a pork tenderloin under the same conditions. It will even outshine the loin you did. Like butter.

@JoeB sounds like me that is the butcher my grandfather told to watch where they put their fingers near the scale. LOL It is a pretty nice looking icebox, sort of funny going into it for nails and screws.

Smoked Salmon or BBQ shrimp & grits sound good next Saturday the 20th!

@OutdoorCharlie Have some photos here: https://meatgistics.waltonsinc.com/topic/3233/walton-s-mixer-with-other-grinders/22

@Tex_77 said in Coupon Codes: @processhead First if the form in the email you got isn’t working, it wasn’t for me, look at the top of it and there is a link to click if the form isn’t working. Once you get to the new page you can leave your star ranking and comments, then click submit review, after that you will be taken to a page where you can upload your photos. Thanks Tex_77. I remember being taken to the second page after submitting the review form. I don’t recall seeing the photo uplink option. I have another request for a product review. When I do that one, I will take a closer look when I get to the second page.