General

@PapaSop maybe you could try a piece of smoked ,cured and dried beef ,like Hormel makes !

@beekeeper84 You can follow https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats-recipe and add cure and use the same smoke schedule. They turned out great! I would highly recommend that you use the cold phosphate as it made them much moister. However, know that using cold phosphate is going to raise th pH of the meat and therefore shorten the shelf life. Even though you are going to cure it I would recommend treating it like a fresh product.

@Joe-Hell Wow those look great. Good Job!

@PapaSop Yep, all promotions are scheduled to go through today. The last day the dehydrator is at that sale price will be today.

@coladad I had the same issue last week.

I just clean the rack, and the temp probe, never the interior. when it starts to flake, I take the vacuum to it. I have a Traeger, so I clean the pellet ash out on every smoking session.

@Parksider Can you give us your home bologna recipe? And how much tender quick you use vs how much sure cure? Because it is everyone’s belief here that tender quick(tq) is simply sure cure with more salt and some sugar. So, that shouldn’t change your process unless you are adding a lot more of the tq than the sure cure and the lack of salt from the tq is effecting your bind.

after doing Canadian bacon which tasted like ham as @Jonathon stated it would , has anybody tried smoking a ham using this process ?

@Jonathon my wife loves salmon and wants me to make her own private salmon stock it will be interesting to do

yeah I still got ring bologna but thanks. J. Thought so maybe that’s why I bought them from you. Must be a senior minute uh Hour. LOL Thanks

Probably not a bad time to just make a quick point and say if you are having issues with something on meatgistics or even waltonsinc.com to a certain extent please don’t let it fester or annoy you and certainly dont let it stop you from using the site or posting! Let us know, Austin is very good at the tech side and I am sure I have some value too, though what that might be is still a mystery…

@denny66 No adjustments necessary, with a smaller diameter casing one of the benefits is that you will be done more quickly as there is less distance for the heat to have to pass through, so you “should” be done with your smoke schedule faster. Let me know if I misunderstood?

Placed an order just now. Can’t wait to make some bologna!

@Jonathon Good tip!

@angel4us Absolutely you can…I need to find a way to make this a well-known thing as we get this question very often and seems to be coming up more and more recently. Yes, you can absolutely use Jerky Seasoning to make Snack Sticks and vice versa. If you use a seasoning that is made for snack sticks, summer sausage or brats it might give a slightly stronger taste in jerky so if you want to back it off a little that’s fine. I wouldn’t back it off too much though, perhaps 5% or so. Personally I just add the regular amount and enjoy the slightly strong taste.

@Jonathon beer??? nope still no

@Joe-Hell Right there with ya!

@AdamCA That’s great. Good for her. And good for you for getting her into this. That’s what it’s all about.

What are you making?

@raider2119 Sounds good, let us know how that goes, I’d hope they’d be receptive to that !