General

Here’s a pic of those 50/50 whole wheat rolls. [image: 1594649695524-20200711_161457.jpg] I typically expect a dough with that much whole wheat flour to be stickier and a bit more difficult to handle than AP flour. If these were more difficult, they couldn’t have been that much more so, because I had no trouble with them at all (the overnight rise helps with that, too). The next time I try these (and I will), I’ll probably substitute bread flour for the AP flour to see if I can give them a little more chew. These are pretty dadgum good as they are, though, and quite easy.

We eat Bison Bacon Burgers. The Ground Bison is mixed with 25% Bacon ends we grind and incorporate to make the burgers. Season and size according to your taste. They are excellent.

Thank you everyone for your responses and help. I am going to make the brats this weekend using beef and high temp mozzarella.

@Will-P Get the MG-1.5 #22. It has a detachable head.

@Chef thanks

@Departing-Contestant ENJOY!

@Little-Baby-Teddy Please reserve the Urgent category for processing issues. Personally I think Youtube has had some serious issues for the last 4-5 months but that certainly isn’t something we can do anything about.

Just a reminder for anyone who isn’t on our email list we are doing a Livestream today at waltonsinc.com/live where we will draw winners for June’s giveaway, another Acuvide 1000 sous-vide circulator, and since YET AGAIN May’s winner went radio silent on us we are giving away that meat processing kit! Austin also has some stuff to share with you guys. Go to waltonsinc.com/live at 2:30 to join us and to enter to win the last of the 3 Sous Vide Circulators and the re-draw of May’s.

It’s an Aroma rice cooker. I line the pot with foil and fill it up. I make a foil lid for on top and then fold the sides over and close it all up. Set on warm with a sticky note to remind me what day to turn off. The smell changes a couple days before its done. They are the texture of a prune in 2 weeks. I seperate all the cloves and out in a container with paper towel on bottom and leave on the counter w/o a lid for a week or so to dry a little more. Just bought multiple pounds of butter from the Amish not far from here to make compound butter for steaks and chops. The rest gets saved for pasta and pizza. Now you need to try cured egg yolks. I make linguine with clam sauce with black garlic and grate cured egg yolk on top. Fantastic stuff right there.

@Jonathon working now, thanks.

I’ll add in that 1/2 pound of cooked meat per guest sounds like a lot when you figure in that they are sandwiches and expecting that you have sides. I would bet that you had a lot left over, but that might be just what you want. It’s a matter of how generous you want to be or what the client wants and is willing to pay for.

@Jonathon I love it! I cannot recall the last time I said this, but I’m looking forward to Monday!

@curtyboy you Have me intrigued. May Have to try an Air Fryer Steak now! As for Browning an Insta Pot might be an option as ours has a setting for that.

@TexLaw the water pan would slow down the cook but it wouldn’t necessarily let the measured temperature. By having more moisture in the air the thermal processing will go faster as the evaporation energy coming off of the meat will be lessened.

For salsa I generally like a combo of fresh for texture and canned for the richer flavor

@twilliams Just FYI we are going to be stocking the Cherry and Maple in 5 lb bags pretty soon, I realize that might take a while to work through, but when you’re done you know where to look!

@PapaSop It happened to me last week as well. A temporary issue that we will eventually fix but for the short term it is an annoyance!

@TexLaw 4th of july at 5 pm…lol

Thank you Jonathon and Glen, your information was very helpful.

@GalvanAP One of the biggest advantages to a tumbler with jerky is that it doesn’t need to be held overnight, it can go right to the smoker. This is because all (or most at least) of the nitrite has been picked up. So, if you had a ton of water left over after tumbling then you’d probably want to hold it still, but in general, you should have very little liquid left and you should be good to go right to the smoker!