General

@Chef Yes siree. The article may not address “every” aspect. But, it at least it explains what they tested and the results within their parameters. Like sausage making, you hear all the different ways and end up with what works for you in your “tool box”. I always love hearing different approaches from you and others. This bit of info just addressed some of the nuances to get one maybe closer to somewhat perfection. You get to pick the way you cook it (aka: smoker, oven, sous vide) to get to the table. Have another great day Chef.

@Fat_Bob I remember the Phylco brand. Many of those older products were built to survive the apocalypse.

Think it’s 1 day per quarter inch of thickness plus two days. I flip mine every other day

@Old-Guy keep notes. It will help with the learning curve.

@Jonathon all I have is red meat wrapped up and frozen, buddy dropped it off, will try and remember photos of the finished product!

One of the many great things about this community is how many people are willing to help each other. You guys are really the best

@steffenwiest Awesome, this is quickly going to climb the list of favorite seasonings. I kid you guys not, this was the thing that got the most praise from employees here when I brought it around. I usually have 1 or 2 people who won’t like something but every single person loved this seasoning combo!

@gChart Those look great! Just don’t let Jon see them. lol

@lkrfletcher Great… Now something else I have to buy!

@no_eyes_processor Sounds to me like you experienced some fat out, which usually means not enough protein extraction. That would also account for the lack of smoke flavor in my opinion. I think extra time in the smoker would have just made the situation worse as well. But alas, we live and learn from our mistakes so hopefully the next batch will be as good as your first.

@glen I use powdered milk all the time. Better than nothing because I always forget the gel when I order goodies.

At the island of Meatgistica we will be one…until then, I will stick with blue

@Austin Cool! He can just go rent a truck then! LMAO

i would mix and stuff then hold stuffing will be harder after meat is cured

I got the heavy foam coolers with the cold packs from my doctor’s office, they throw them out when they empty them! That makes it Cheaper don’t have to buy the container, there not cheap

We hope all you all had the best of best!

Well, the weather is just about getting right for some of Dave’s Damned Good Chili!

I used a code about 10 minutes ago. Everything worked fine. I received the code 0n 12/1 for a review I posted.

@twilliams It wont effect the taste at all. There are a few things to do, breaking it up manually is the best. You can put it in a microwave for a few seconds (i think like 15) with a glass of water in there too but that will only loosen it up temporarily, once it hardens back up it will get HARD. I’d break it up and then put it through a blender. Can I ask what seasoning it was?

sorry for the multiple post I was on my tablet at the time, the place I worked at was a small custom cut shop that sold by the quarter , half or whole hanging weight most was raised on site