General

@Jonathon Wild Turkey is always good to drink! Gobble Gobble!

@akdave And on smaller ones it can even be really hard with that. Recently I tried stepping down from my 22 to an 8 and was VERY unhappy with how long the second grind on 1/8 plate took and the quality of the meat. I had the meat almost frozen between grinds also.

@Tex_77 @Joe-Hell We might be willing to do a trade of goods, but I’d try to sneak in a helicopter hunt into the deal!

@PapaSop I can tell you that the PK 100 is nice. I’m still learning how best to work it, but it’s just the same sort of thing one goes through when learning a new vehicle. Yeah, the Primavacs are pretty sexy. Definitely on my wish list.

Yeah, that’s the big advantage of that scale, up to 500 grams (17 oz) it weighs by the 1/10th of the gram and it seems really accurate. We are going to try to do some smaller batches with sodium erythorbate with this scale.

@Tex_77 Just finished next series of Chef Show with Roy Choy and John Faveruax. I’m a huge fan of Roy’s, would love to get to his place to eat. John just worships the ground Roy walks on and they have become friends after filming the Chef movie. very cool story.

@Jonathon [image: 1587042546089-boerewors.jpg] [image: 1587042546083-boerewors-1.jpg] [image: 1587042546091-boerewors-2.jpg]

@Jonathon Thanks Jonathon, Will give that a try with the Willies next fall. Presently have 2 freezers full of venison goodies. Thought you might want to hear that lakes in the Clark, SD area are up 5 to 6’ right now. Should be some great shallow walleye fishing coming up soon.

My Prime Rib pictures from yesterday are in the “What did everyone cook today” thread.

@Jonathon i refueled the Primo today and still had half a load of charcoal left over from the last 8 hour plus cook.

@PapaSop I am sure Jonathan took it in the humor it was meant to be!

Parksider, good advice, resting is the key. Most meat taken to USDA temp guide while still cooking renders them almost inedible with a finish temp 10 or so degrees above safe IMHO Way better to remove from heat 5-10 degrees below and allowed to rest to finish internal cooking

@Departing-Contestant I agree lard biscuits,lard pie crust I didn’t get fat on accident lol.

@TChaps It’s been discussed a few times. We’d like to create a list somewhere on meatgistics with different proteins where we would create a list of our favorites and then people could add theirs as comments. Is this sort of what you had in mind?

I have been cutting my snack strands double the length I can hang in my smoker with out the ends being too close to the heat source and always keeping the length divisible by 4" or 5". When finished smoking I then cut them in either 4" or 5" length then my Dear Wife vacuum seals them in pint size Pre-cut VACMASTER vacuum sealer bags in our home sealer as we do not have a commercial sealer. She has had tremendous luck with these bags and gets almost 100% seals that last. With a home sealer we have never had much luck going over a Quart bag for dependable seals regardless of the brand of bags. Can’t wait till I can get a commercial sealer. I also love using scissors for trimming my smoked products

@beekeeper84 check with any candy making companies you might have near. They store liquid sugar and have to clean their silos. Most of the time the pump the waste down the drain. Brown and Haley here took the waste and gave to beekeepers to feed their bee’s saving the bee’s plus reducing disposal costs.

@Jonathon Well I added both (Sure Cure and Sure Gel), and the Encapsulated Citric Acid. That was my main concern was the self life in case it did thaw. I will go with the freeze, insulate, and ice pack approach.

Sorry to hear that. I hope he gets over the virus soon and that his family is fine too.

Fun fact the private equity firm that is invested in Masterbuilt is also an investor in Kamado Joe.

@Jonathon thank you very much. That is about what I came up with as well. They will be hitting the smoker soon. We ll see how I did!