General

Heat felt thank you to all veterans

@Jonathon I mixed frozen hi-temp ghost pepper cheese into my last batch of Summer sausage for a good 5 minutes (at least), and I had no smearing whatsoever.

@David-Poole Thanks

@deweymeats I have the ink bird IBT-4XP I really like it cause I can set a low or a high temp alarm for the ambient temperature it runs off a app on your phone think I only paid $60 on Amazon

@jramey So the Encapsulated part of that is going to be an issue, the oil is either cottonseed or palm oil and it will dissolve at 130° but without enough moisture to aid it I don’t think it will dissolve fully. I think you will end up with residue from the oil on the surface of your meat. Why are you wanting to use the Encapsulated Citric Acid with jerky? Is it for Cure acceleration or the tang?

@Jonathon Amen to that!

@lkrfletcher That looks awesome! They would be very tasty as long as you leave it on the medium rare side. Very tasty!

Tried to watch the live stream, but alas internet connection sucks out here in the sticks, kept kicking me off. Congrats to the winners.

@Joe-Hell It makes NO sense! Someone could easily differentiate themselves by having their slicers actually indicate something. And they could make it so you could recalibrate the knob if it gets out of whack.

@detter22 They say they can be used in any refrigerator. However I’d recommend putting it in a secondary fridge if you have one, as it takes up a lot of space.

@detter22 I do it all the time. After the brining phase I soak it overnight in distilled or filtered water the vacuum seal and freeze until I’m ready to use it.

I also have no problem closing the PK 100 door on a probe wire. The seal is very good. If you were terribly concerned about it, you could run the probe wire through the smoke stack. It is short enough for a long probe wire. However, I just don’t see an issue.

@chef that would be your best bet or go with the cellulose casings that would peel off. 26mm is the single strands https://www.waltonsinc.com/26mm-cellulose-hot-dog-casings

@lkrfletcher Glad, you got the snow to help out at least

Thanks for checking!I will have our IT guy check here to see if I missed something.

@bckarl Yes you can almost (i can’t thing of one where you couldn’t but I am being careful) use a jerky seasoning to make snack sticks or vice versa. There is a caveat however, and that is that Jerky seasoning will almost always require less seasoning per lb of meat than snack stick because it is topical and not ground in. For example the Jalapeno Jerky is .625 to do 25 lb batch and the Jalapeno Snack Stick is 1.5 lb . Not all of them are twice as much for snack sticks but most of them are going to be in that range. I would start at 10-20% (depending on how strong you like things) MORE seasoning per lb and then adjust from there. https://meatgistics.waltonsinc.com/topic/672/making-bratwurst-from-jerky-seasonings?_=1603468326046

@Tex_77 I haven’t used one but had a few people tell me that they didn’t hold up under restaurant demands. Might work well for the home processor. Robot Coupe is like the equivalent of Hobart, they just last forever.

@lkrfletcher Glad you are safe, I’ll keep praying for containment and safety of others.

@Chef Ditto & that applies to most everything.

@Jonathon I’m a big fan of the poly tubing! It’s not inexpensive but a roll will last the average home producer for years!