General

@twilliams Yes, that’s a downside, the nice thing is if you are in the quick reply box and hit the @ symbol it will bring up a list of recent posters and if it isn’t there you can type in the first letter or so and it will appear.

Thanks for all the help

I’ve had one for about 7 years. Very good unit! Have made a lot of delicious food on it!

@Ben-W With hotdogs I would suggest you add a little more water than what is called for and keep the meat super cold. That should help, I think @Austin used this a long time ago for hot-dogs but I never have.

@Derek_D It is all personal preference, I’d be interested to see which one you prefer though!

@twilliams The Dill Pickle doesn’t do well with cheese in my mind but I haven’t given any thought to smoke…I could never articulate what I don’t enjoy about the Honey BBQ Stick, everyone else loves it but I don’t. I now wonder if it was the smoke mingling with it that I objected to? I might try making this again.

@mars I use Willie’s in summer sausage alot of the time.

@armyguy You have hit the nail on the head with your initial post about the dangerzone. What I would recommend is adding sure cure to whatever water you are adding to the meat but then treat the mixing and stuffing like it is a fresh brat. That would give you extra leeway to cold smoke your brats before packing and then grilling them. Another very good option is like @Joe-Hell said, adding Hickory Smoke Powder

I always trim the glands out (gray squishy stuff) like the previous guy said Eckkehard the German Butcher doesn’t! https://youtu.be/Zmh0ZEZvM0U Here’s is jowl trimming video! I prefer jowls to slab bacon personally!

This is for someone on social media who was asking for a Knackwurst Recipe: Meat Block: Lean Beef (15% fat) 2 lb Lean beef or pork (20%) 1 lb 50/50 beef trim (55% fat) 1 lb Pork Trim (60%) 3 lb Lean pork Trim(25%) 3 lb Ice 2 lb Knackwurst Seasoning for 10 lb Blend or chop all ingredients to a smoothy like consistency. Do this in a cooler or very cold environment if possible stuff into 38-42mm hog casings Hang or coil in smoker Smoke Schedule: 1/2 hour at 130° dampers open with no smoke 1/2 hour at 150° close dampers and add smoke Smoke at 170° until internal temp of sausage is 145 Continue cooking but cut smoke and add humidity if possible until internal temp is 160° Cold shower for 10 or ice bath for 20 minutes Air dry for until they are at room temp and put in the cooler before vac packing the next day

@Jonathon that vac sealer is what i was worried about, however my sealers died and bought a new one at Walmart last night. Defective out of the box so im taking it back tonight and ordering either the one you are giving away or the vacmaster 215 tonight, not sure yet

@lefty Cotto is the right choice (in my mind) for salami with wild game, it has a little stronger flavor the regular salami. Good luck!

@Jonathon It’s on the calendar!

@armyguy I am finding out now, will post once I have a solid answer. My thought is that it would depend on the dies you were trying to use.

Ahhh that’s right, I always think the PK and the 100ss are basically the same but the 100SS does have a stronger heating element. Maybe I will try this at some point on a really cold day here.

One thing that i just noticed is that when you go to waltonsinc.com/win if it makes you log back in it will instantly award you the daily bonus, you don’t click the button, it will actually show you the icon of the clock saying you have to wait x hours to for your next bonus entry.

@Chucktheanchorman and @Joe-Hell and everyone else! We will have some new scales, hopefully pretty soon that are reasonably priced and will measure in the fractions of the grams. That is what is really needed when we are talking about measuring out additives. I have thought of taking that down more than a time or two but I guess it is better to give people a reference even if it is very difficult for them to get the accurate amount.

@Jonathon Epic fail, again with no leather apron!

@capt-jack That’s a good question, the shelf life of Encapsulated Citric Acid should be about 18 months, after that the cottonseed oil coating might start to degrade as well as the citric acid might lose its effectiveness. Usually, there is a best buy date printed towards the bottom of the label.