General

@processhead awesome find!

@gus4416 Well it is a Buffalo thing, but the Sahlen’s hotdogs around since 1869 are known for suppling Ted’s hotdog’s that started a vending stand around 1950 under the Buffalo Peace Bridge to Canada. They’re pretty well known even a few times on the food channel drive arounds… Syracuse is may be a little far away . Thanks

@Joe-Morowski Howdy Joe. On the 1st or 2nd of each month Walton’s has a Livestream for their Monthly Giveaways and they also give out several discount codes. There is usually one for 10% off that will be good for a week or so. Also, if you are emailed a request for a product review, you can get either a $5 off or $6 off coupon on you next order if you submit a review. Walton’s has great customer service and they are always running some sort of special or discounts. Just keep your eyes open and I’m sure you’ll score some great deals!

@JoeB LOL!! Thanks guys!

@DennyO @YooperDog I figured out how to bookmark it. Thanks

Thanks Tex!! Got it.

@LeafLard333 That is awesome ! I will be following this thread. Good luck.

@twilliams I have fixed these two videos being mislabeled in the past…this is really interesting, something is up here. Or, the most likely answer is that we did this on another group of posts. The meatgistics University 10(x)s were released pretty much all at once and that was a confusing time!

@Jonstotz1 I dont have any experience with the model 5 but I can echo others praise of the Pk100. One difference might be in the price? From their site the cost was about $1,000 more, I doubt that would be worth it, the PK100 is about as good as that style of smoker is going to get in my opinion. I’ve been wrong before though!

I got those on amazon a while back, i got 3 for like $10. I use them a lot, great invention. Search Sous Vide bag holder - I believe

Oh, and then stay at lowest temp for an hour. If that is 170 you might run into case hardening really fast so finishing in water (2nd link above) could be a life saver for you.

I am ordering the pk100. It is on back order from what I can find on the Waltons Inc. site. I am not sure how to go about ordering it. There is something about whether a lift gate is needed and if it is business or residential. Which options do I select? It is a residential delivery. Which carrier brings it and do they take it off the truck for you or what? Anyone who has ordered or who knows, any info would be totally appreciated. Thanks!! ALso happy new Year to all.I got the pk100 in last week. My son and I assembled and what a nice smoker it is. DIdn’t get to use it because we were moving my son out of his house. REally well built and neat the way the product screens are held. On the youtube video Jonathan mentions not scrubbing the walls. Jonathan do you take the screen holders and clean them or do you just leave it in and clean the drip pan and bottom of the smoker? I can’t wait to rry the pk100 out if it works as good as it is built I will be totally satisfied.

@John-Belvedere Lol have you seen “Will it Blend”? http://www.willitblend.com/ Dont do it unless you have some time to watch ridiculous but fun videos!

@buckmaster So I am cleaning up a ton of missed messages and going from top down so I am seeing some of your posts in reverse time…good choice!

The better quality the (cover) material the better protection you get. Thus the longer your investment will last.

This something I read on the wed a couple of years ago and have been doing it and like the finished product. Weigh your pork belly skin off. Figure the amount of cure you will need. Divide that into 1/3rds. Rub 1/3rd of cure on both sides of belly. and wrap in plastic wrap. Let it cure for 4 days. Open and put one more third of cure on the meat side and rub in and rewrap. repeat after 4 more days. after four more days unwrap and give it a quick wash under cold water and then soak in cold water for 20 to 30 min. Let it air dry unwrapped in the fridge over night. Then you can process it any way you like. I cold smoke about 4 hours or untill it gets a nice light smoke color. Loosely wrap in parchment paper over night, then cool in the freezer and slice . Works good for me and has a nice cured flavor all through the bacon.

@lkrfletcher Thanks so much Lynn for the smoker. Will put it to good use. Best of luck with the elbow. Blessings Grizz

@blackbetty61 We felt pretty stupid when we discovered this method (thanks @joe-hell) and it is clearly better/faster. @yooperdog I couldn’t agree more going from normal hanks or home packs to tubed made me use natural casings way more often. Previously I was uing collagen for almost everything!

yes made summer sausage turned good

@YooperDog Oops…kinda let that slip out…nothin to see here…move along now…lol