General

Booze and bullets are important but here is one that might be interesting. Sure Cure has a ton of uses and if things get incredibly bad (think Mad Max) that stuff will be worth way more than gold!

@craigrice The next one is going to be October 1st, that might change by a day or two but not much.

I probably would too

@lkrfletcher Both were great post. Frankly, I’ll be trying to make both. As I said many times, collectively the skills and talents in the Meatgistics is extraordinary. I think both will be tried my many. Would you please post the recipes in the User Recipe category.That would make all three post easily accessible to all. Us old folks can’t remember where we put our glasses much less what categories we have read things.

@Tex_77 I feel stupid, always a good choice.

Chinese for hand held stuffer

@Jonathon There are times that you come across a a really nice guy.

This is excellent way to start my day. We are going to be asking everyone what additional categories they would like to see on Meatgistics by the way so there is a place for this type of content and people can feel free to share non meat/food-related stuff.

@Chef I found the description of the type of brat they serve. Bavarian Bratwurst Coarsely ground pork and beef sausage in a natural casing.

10-45 out of Leola s.d. and kens out of Aberdeen s.d.

Lifting these and others in the education system up in prayer this morning.

This look fairly simple, maybe substitute with hatch chilis? https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/jalapeno-jelly/

@Jonathon Never heard of them. Interesting products, can’t find any information about their charity, % donated, 504 status…

Sorry here it is: 6 cups mangoes 1 red onion finely diced 1 cup seeded diced red bell pepper ( 2or 3 red jalapeños I added 1 red tabasco and 1 small Hatch pepper cause we like a kick to it, all out of the garden) 1/2 tsp red pepper flakes 2 cloves garlic 2 tsp finely chop ginger 1 cup brown sugar 1 1/4 cup 5% vinegar 1/2 cup water chop everything fine. bring all ingredients to boil reduce simmer 5 minutes make sure sugar is dissolved Have your 1/2 pint jars ready and your lids and water bath use slotted spoon to fill jars as usual leave that 1/2" head space Process for 10 minutes here at sea level.I’m at 135’above sea level. 15 minutes for pints if you want to double recipe. yummm

Thank you

@Jonathon @Austin will grow up. Let high blood pressure hit (along with all the joys of getting old). On a serious note, salt is more of an acquired taste. Part of the process food industry is to hook people on all the salt and other additives. The body will begin to crave those things.

@FireHorse my experience, it depends on how they were grown. One year you can use a a TBS or two in a recipe the next you can be down to a tsp or two. I have been told the heat will vary on how the peppers were stressed during growing. I don’t know the scoville rating, but I would compare it to a jalapeno.

Yea i got it. Thanks!

@jramey Great question! Yes, more water can be added when using carrot fiber, it actually holds up to 26 times its weight in water BUT using it at that ratio will destroy your product. When I user carrot fiber I feel adding up to 2 qts of water per 25 lb of meat is okay. Personally I usually stop at 1.5 quarts but up to 2 seems to be fine, beyond that we’ve seen a lot of texture issues in the product. Also, I like carrot fiber far better in fresh product, in cured products I prefer sure gel or even in some situation super bind. We are going to do some stuff in meatgistics University with binders and when to use what one coming soon(ish)

@Jonathon I’m also signed up for the newsletter and have not received an email with a coupon code