General

INteresting thing with Corriander is if you toast it first you’ll get a really nice stronger flavor from it. Bonus, it makes your kitchen smell awesome!

Just purchased Willy’s recently and it came with a separate cure pack. It would have been easy to overlook it in a full box of merchandise and accidentally throw it out.

Re: Masterbuilt Temp Control

Happy New Year!

@twilliams So, another good reason to make your own with proper seasonings.

@mdseaside These are our local gang of mowers at our property we have in the hills. They come through daily and most every night except hunting season. [image: 1609275326579-camp-lawn-mowers.jpeg]

@TexLaw Thanks. I did about a month ago, but they couldn’t help me since I’m about 50 miles west of center Houston. They were going to get me connected with someone closer, but haven’t heard yet.

We’ll see how brown does. I have two orders coming from Waltons. They are already going to be late date to holidays and Sundays. Brown doesn’t drive seven days a weeks longhaul like all the other services. It always takes longer than the four days it should to reach me from Wichita to Washington.

Merry Christmas and Best Wishes for the coming year for everyone!

Filled two 75qt coolers with meat today. And I’m getting new photos of more hogs tonight already… they are going to get a pass until I can process what I already have.

I did a batch of summer sausage out of venison 7 pounds of venison 2 1/2 pounds of beef fat keep everything really cold when you grind it turned out great

sound like a case b of bate and switch witch is against the law

If you look on you tube there is a video by I believe the university of Kentucky that goes thru the process

I’m planning on taking advantage of time saving method of smoking and finishing off in water bath. Will be doing summer sausage and sticks this way. Wondering if clear smoke collagen can hold up in a water bath also? Thanks for any advice

Only use natural casings here but perhaps simmer in some water to get to temp then just brown them a bit.

@Chefbjorn man those look great. I don’t think you need any help in that department.

@Chef same. Omit the salt for cashews

Thank you Sir!! That has been my replacement since I tossed the other one works like a charm.

@no_eyes_processor you can go ahead and crank the heat up when doing chicken as it doesn’t need the low-N-slow temp required of other meats as it is already tender. I usually smoke/BBQ chicken pieces around 275-325 and takes about 1-1/2 hrs. Nice and juicy !!