General

LOL sometimes the censor thing makes no sense but we are a family-friendly site, or try to be. I’m not sure on that type of stuffer but I am assuming it works similarly to ours and with ours I would reapply some lubricant once or twice a year depending on how often you use it. Food Grade Grease is the best but you need the grease gun for that so the Lubrifilm will work.

@Jonathon I would think that a company like Excalibur would have very tight Scoville unit requirement to keep their recipes uniform. I have very specific ranges for any peppers from my spice supplier so my food always comes out the same. If they don’t, then I would think that at least they should test and adjust formulas based on ingredients.

Thank you for your help jonathon. I did watch both videos they where a big help. And the ham came out great.

In case anyone wants to support a good cause by trying to bid on some amazingly cool items/experiences or just wants to look at what’s available and dream check out this https://www.onlinehuntingauctions.com/NWTF-Live-Summer-Grand-National-Call-for-All-Auction_as66395 auction going on right now from NWTF. They were nice enough to come on the podcast last week and I have to say, it was a great episode and a great time. We talked about turkey, why it’s important to get young kids out hunting and we got a few AWESOME bear stories from Alaska! This episode will be live on Monday August 10th. We feel like we’ve started to hit a stride and it turns out its more interesting with less @Austin ! No, just kidding but he was not on this most episode, don’t worry, he will be back! https://www.nwtf.org/

@IndianaJohn Yeah patrick (video editor: many other functions) noticed this yesterday and fixed it!

@Jonathon Here is the discussion talked about in the podcast today.

I never really paid attention to that up there, just like I never really paid attention to putting my location in my profile. Cool!

Made 18 lbs using the Walton’s Polish seasoning w/o msg and appropriate amount of the 4 additional spices from YooperDog. This time we smoked at 225 for 3 hours, then cold bath. Wonderful outcome.

@Jonathon @mikedef5 @PK100 My .02¢. Are the sticks fatting out? How close are the sticks hanging together? In my vertical smokers I move my hanging sticks around to lessen the effects of hot spots in the box and I am thinking about adding a fan or two to move the air a bit. My horizontal smoker I do the same with the trays and rotate. It is a bit more putty and tempemental being stick fed and there is a noticable hot spot and no place for a worthwhile tray to add moisture, but it works well with larger cuts of meat and you have a reason to sit around and drink to watch it cook. No experience with the PK100, maybe later this fall when passing through and there is room in the truck.

That is one wild looking pig!

@cdub2007 Yes, if you bookmark it they should be saved for you. To access that you can go to your profile and there will be a section showing you the things you have bookmarked.

@cykobowtech Ah okay, the pepper stick is good, not a ton going on but a good basic snack stick. I’ve never tried the hunters blend but it looks pretty close but it might not have the same level of kick. If you are looking to add heat, I’d recommend you add Ghost pepper Cheese or 60K red pepper Hunters blend: Salt, pepper, garlic powder, hickory powder with maltodextrin, spice extractives, spices (includes cayenne, chipotle, jalapeno and habanero peppers and black pepper), sugar, natural flavors and natural smoke flavor. Not more than 2% soybean oil and silicon dioxide to prevent caking. Contains wheat. Pepper Stick: Salt, Corn Syrup Solids, Dextrose, Ground Mustard, Spices (Including Pepper), Dehydrated Garlic, Sodium Erythorbate (0.64%).

@Tex_77 sort of looks like Spam. My guess would be to make it like venison bacon. Grind up the meat block, add some seasonings and a binder, let it set in a pan in the fridge before sending it to the smoker. It does look like some venison bacon I have made in the past.

@Jonathon I have had some IPA’S that will puch you in the face before your first sip, not an everyday drink but I do enjoy them. You can make the transition to the dark side by starting the habit of having at least one IPA a day and slowly increasing to the hoppier styles. Soon you will then learn to appreciate those complexities. Don’t hate, appreciate. LOL

@drbrown35801 I think you mean the Weston 2500 (https://www.waltonsinc.com/weston-pro-2500-chamber-vacuum-sealer) the main difference will be power of the pump and quality of build. The HBC, and vp215 are designed more with a small commercial application in mind. Nothing against the 2500, it’s a good machine for what it does but it does have limitations that the others wont. The advantage is you could buy 1.5 of those vs the cheapest of the other kinds so if it does need replacing its not the biggest issue in the world. But in general the 3 HBC ones we carry and vp215 are going to last longer, you just pay a lot more for them!

Thank you all for the excellent information. I will give less water a try and some sure gel on my next batch with a little increase in seasoning and see how it turns out. You all were very helpful!!!

@Chef LOL 'I imagine NASA was an interesting place to work? No, cat was 26 lb mancoon mix and a pain in the butt, but I did grow pretty attached to him there near the end.

@Jonathon A little more authentic pizza depending on the region of Italy,

@Chef it involved lots of food, grappa, and a card came called bourré (which is cajun for “take his money”)