General

@jthompson123 With 73mm casings it takes me 10-12 hours and 5-6 hours with 43mm casings in the smoker to get 156 degrees. If you are in a hurry try the water bath

@Zombini Glad you tried it and that it came out well! Your pic didn’t post, I am assuming becuase it was too large of a file. If you want to email it to me @ jonathon@waltonsinc.com I will get it edited into your post!

@Derek_D Ys, the PK usually goes freight. If you need any help cs@waltonsinc.com would be the best people to contact, I have vague memories of how to track freight but they are vague at best! You could email them with your order # and tracking information and they could probably give more detail.

@Joe-Hell @mccullen What about using the gylcerol? It works great in jerky, @Joe-Hell turned me onto it.

No sand just concrete, yeah it was 75deg. Christmas day. But I did Colorado for 25 yrs ,enough with the snow,but miss the big game hunting. I got everything about 2inches off the floor for the moisture.

Ho Ho Ho and a safe new years to all. :bottle_with_popping_cork:

@Jonathon That is an impressive stat I did not know. Here to learn the best ways not just “a way” to do it so I will switch to the recommended overnight refrigeration after drying. Thank you!

@twilliams Interested to see your thoughts but from what I have done I would prefer the pork fat one. Now, it is not as big of a difference with venison as it would be with say, goose or pheasant but I still think you will like it better! I’ve been wrong a time or two before though!

@deweymeats I had the same thing happen. Cases are use able but now shorter than we’re used too. Mine wasn’t even caused by the Christmas rush.

@Jonathon I cooked them up to 165 in the bag and then to an ice bath

@denny66 yeah the modern trend is to butcher at 250 or 300. In some pig breeds though going over isn’t going to hurt anything. These pigs are pure berkshire so it won’t make a ton of difference it’s a bit like a wine age does make it taste better . Unfortunately this boy has just gotten to big to breed with my sow so it’s a sad day to see him go.

@denny66 This is where you update the circle image. Let me know if you already did that and it still isn’t working. I just changed mine and it seems to be working. [image: 1576680353566-profilepic.png]

@Jonathan My GF recently gave me a Weston jerky slicer for my birthday… I see this uses the same frame as the cuber/tenderizer… Is it possible to buy the cuber assembly without rebuying the entire tool?

@Jonathon Hmm. Not sure. Would have to relook but no big deal. Thanks.

No I didn’t use hi-temp! I will next time! I did throw some fresh jalapeños in! I tied between the links reversed seared them to finish! Forgot finished pics. But next time I think I’ll do hog casing!

@chrisndee2. I have the 20lb mixer too and I split the 25lb seasonings in half as well as the cures and additives to 12 1/2 lbs of meat and was a perfect amount for 20lb mixer. Much more easier and efficient than doing by hand. To do the full 25lb mix, best with the bigger mixer

@Deepwoodsbutcher Yes it is!

Dog weighs at least 140 at this point and I am 180 something so we can’t find a scale that will weigh us together!