General

@noting Ghosting is the issue that happens sometimes with jerky/dried sausage where everything looks fine at first but then a white powdery substance starts appearing on the surface. It can happen on a jerky with almost no moisture and in a vac bag, that is how you know it is not mold. Some people say it is Tyrosine that is forced out of the meat, some say salt. Texas A&M has a great quick breakdown on this https://meat.tamu.edu/2013/01/22/possible-causes-for-white-film-on-beef-jerky/

I didn’t even think about that, but we have an event this summer that it would be useful to have around. It is interesting how how life has come full circle from watching ‘the old people’ in my family making foods based on the seasons, moving on to convenience food and now back doing what they did and wishing they would have written down more recipes and I asked more questions. It has been an great learning adventure especially when you nail the recipe that brings back memories.

Well, it depends on what you are grinding it for.

@Jonathon If I get a chance to get away I’ll try to call in!

Alright, they are up at waltonsinc.com/new they don’t have pics yet but you can look at descriptions! @Austin Yeah almost all the marinades are 12.5 lb batches

@Joe-Hell @Jonathon as always thanks for the good advice

@21cedar I’ve never done anything like that. I’d imagine it’d give you both some sweetness and some smoke? My worry would be how much sweetness? Simple Syrup can be overly sweet for meats!

I ran out of the collagen casings the last time I made breakfast sausages so I formed the bulk meat into sausage size rolls with my hands. I put them in the freezer for an hour or so till they firmed up then vac sealed them. Freezing them first keeps them from being crushed by the vac sealer. Time consuming but it worked and my wife likes them better with out the casing.

We use that all the time. Keep the ingredients on the shelf all the time. Dog can sleep in your bedroom the same night. Bruce

@craigrice 11# is the way to go. I have a 5#. It works great. You just fill it more times. But an 11# Is better, because I usally, make no less then 10# of meat at any one time.

@Derek_D You’ve chosen a few awesome ones! Apple is incredible and gets overlooked all the time cause “Apple” isn’t all that exciting! Hab Mango is a favorite of lots of people here. Philly has become a lot of peoples “go to” brat, you can eat a lot of them, which isnt always true. More than 2 habanero mangos isn’t always the best thing and Hatch Green Chili is probably the best thing Excalibur has done in recent years (though I feel that way about lot’s of seasonings!) Good luck with your inspector!

@Tex_77 I had it one time when I was still trucking was at oak grove mo. ta bought some grocery’s for my truck it had a fridge. micro and everything else bought a premade micro sandwich spent the next 3 days sick

@Tex_77 I can’t get her to even try Turkey, JUST chicken and mostly only chicken breasts. I still see this as a win for me!

@IVERYAN I’ve only ordered samples direct but that is for food service only as far as I know. I would think there are other puree or concentrates you could find at the store…that or make them yourself.

@calldoctoday Yesterday we were sick of meat by the end of the day…Maybe it was all the Rib Eye, Tenderloin, Ham, cured meats and sausage we ate. I’m not complaining though!

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Probably should take away my privileges as I am unsure what “priveleges” are? I really don’t want to get into a “who makes more spelling/grammar errors” fight with @austin though! If anything he should take away my privileges to change the color of groups…

@Choripan1 I regularly make Merguez at the shop that is loosely based on a recipe I found in a book. The proportions in the book made an unreasonably salty product in my opinion. I use a Harissa seasoning based on their recipe but about 1/4th of what they call for. When I get a chance I will try to post the recipe.

@joe it is! Got a little bubbly but that’s a good thing it seems! We should have something nice in the next few days!