General

If you got to the product page on any of those you can scroll down and click on the “additional info” tab and it will show you the ingredients. However, even if no gluten is listed they can’t be considered truly gluten-free as they are processed in a facility that contains gluten, so depending on the severity of the reaction it could cause an issue.

@craigrice Lol. That’s what everyone tells me.

Yes,that’s all I use.have a 40 in. Masterbuilt,with it I use the Amazn tray,with a mailbox conversion.you can cold smoke with this setup.it consists of a rural mail box,some dryer venting elbows,and the tray. A full tray of pellets will smoke for at least 7 hrs.

Okay, so I tried this again with my miter saw and got a cleaner and straighter cut, it was also a cleaner cut, no little strands of PVC curling up around the edge. The bad news is that the PVC pipe only sits in there because of a knob on the side of the PVC, not that it sits there on its own. I should be trying this in the next few days.

@PapaSop Not long ago I made a chili using a ‘bean sized’ diced zucchini for diet reasons. It turned out surprisingly well. The texture of the zucchini was very close to That of the real thing.

@everyone Taco Snack Stick Seasoning is on order! I’ll send out a few things when it comes in!

@geraldr622 If you are asking about how much pork you get to make sausage vs the bone then I always buy about 10% more than I need as I figure I am going to lose about 5-10% in the weight of the bone and meat that I either dont want to spend the time taking off the bone or pieces that I don’t want to use because of fat oxidation or some other visual defect.

@AdamCA Yup, grinder head in the freezer for a few hours first is always a good plan. We have an ice tray in our freezer that we use specifically for this to speed up the cooling, unfortunately sometimes ice cubes get stuck to it and then I have to freeze my hands trying to pull them off. The first time that happened I litteraly ran hot water over it to get rid of them…not the dumbest thing I’ve ever done but close.

@knifemaker3 Thanks man, the livestreams are getting better the more we do them. Hopefully, we will eventually have another one where we dont start with technical issues!

@Tex_77 100% full grain leather on the apron and straps, with a metal buckle.

@no_eyes_processor " I’d love to say I eyed it up but being blind that doesn’t work. I am impressed with the way it came out." Thank you, I needed that this morning, I practically cried I laughed so hard! Good job man, that sounds awesome. How was the full bag of Cajun to 25 lb of meat? I made some Cajun recently at the normal ratio and even though I added cheese I wanted more of a cajun flavor. Now, that might be because I also made our NEw Jambalaya Brat and those things are crazy! The Jambalaya seasoning will be available soon, they are CRAZY and I can’t wait to see what people do with them. The instructions call for cured ham to be added to the grind, rice that has been cooked in chicken stock and seafood and or chicken with Pork as the main portion of the meat block. They are awesome!

I got a brutal appetite looking at your photos, and I’m still at work, it hurts so much, I feel I won’t live up to dinner.

I thought he might have been combining Sous Vide and the Butter aging? For anyone who doesnt know that is when you put a THICK layer of butter on a cut of steak (usually a subprimal) and sit it in your fridge to age. Has anyone here tried that?

Is anyone using this smoker or the 260,360 models? I’m having issues programming. Quite frankly, their manual and their videos suck.

@Jonathon Nice. Let us know how it turns out! and thanks for the pic help:)

@armyguy I use pellets in mine…seems to work just fine. I’ve found that it doesn’t take much!

@joduff have you considered inedible collagen? It takes some special preparation but it after that it does a good job on dries sausage. If you don’t want to do that I’d suggest beef middles, it’s what we used when we made a bunch of dried salami at waltons and they worked well for the most part. Just watch the strings when you truss them, dipping the strings in vinegar or something will help prevent unwanted mold, also using a “good” mold isn’t the worst idea! Good luck and as always, take pictures!

@angel4us I’d always heard it was liquid but I never looked into it…until now! Snopes (so take it or leave it) says it’s fake. Apparently they are shipped in bags that have a liquid broth and they have a soft texture to them which probably lead to the liquid meat theory. As for what probably IS in it to let you slice it so thin, I’d imagine there would be a high level of stabilizers (same thing that lets soft serve icecream be so smooth), phosphates and injectable binders.

@Jonathon I’d like to add that until recently I haven’t had the luxury to ‘spread out’ as you see pictured but you can still apply the same technique at home. Just apply the same principles in shorter lengths. You will lose a bit in regards to casing but a consistent product is worth it. Collagen has many benefits but the real deal is…the ‘real deal’.

@Parksider I had the same thought about the burger press but I wanted a smaller diameter so I put a slider maker on this order