General

@denny-o there are a few still on Ebay. I paid about half for what they were listed for. Especially since shipping was free on this one. The seller combined the shipping for me from my other item. There are also different editions of this from what I saw.

@jonathon Yep, I’m a geek and understand that synching all the versions through upgrades is the only way to accomplish the task. BTW: No oddities other than the emojis cannot be switched to within the tabs in the last 3 days on my end. Good luck because there’s always something that is an OOOPS. Emojis are showing as large blue words within the selection screen within Custom and I can’t switch to the other tabs at all. Good luck.

Love the logo!!!

@Jonathon Meatgistics community only demo unit giveaway?

@letmefly They are coming back 100%, I think I had a bit of an optimistic view of the fact that we were going to switch over and I would have NO MORE website work. There are still things we are spending a lot of time on trying to improve or tweak. But at some point we will be done. I do really appreciate that people enjoyed that segment, they are by far the most “fun” to shoot because it’s just crazy or different ideas that we get to try and then react to. See ya guys then!

@jfyoung45 thx for the explanation, love seeing what a clever handyman can come up with!

@dave-in-az thanks for bringing it back up. It just reminded me that I need to make a batch.

I use cure when I make ground meat jerky, as in turkey, it’s only 1/4 teaspoon per pound. Better to be safe.

If you use a percentage of salt in relation to your meat it will never be too salty even if you leave in the cure for years. So in my case I put 2% salt to my pork belly, some like less or more, but once you figure out your sweet spot it will be perfect every time with no soaking or pre-tasting required. As processhead noted that’s too much salt for sure. 2% is 45 grams and 2.25% is 50 grams. 1/3 cup is approximately 91 grams which is almost double at 4%. For reference most dry cured meat is only 3%.

@jonathon That looks really nice. I hope you all got some nice R&R to go with it. Oh, & thank YOU for the shirt. Margaret says I am going to have to buy a whole lot more Walton’s stuff & make a whole lot more jerky, brats, & sausages, not to mention smoking meats to be able to fill that shirt. Really nice though. I will be proud to display & wear it. Thank You. Glad you had a nice vacation, very nice place.

@austin looks good to me

Any time or day is good with me I like After hours kitchen with Jonathan

@dave-in-az Can I say more! Get a scale & do the math, that is always your best bet.

@gwg8541 Good to be back, just starting to dig out… It was your thoughts ref Trail Bologna that brought good memories back of my travels thru Ohio and PA. Especially thru the Amish areas… And I’ve had the privilege of visiting that shop 4-5 decades ago. Infact just made 20lbs of the ring Bologna 4 months ago “1-1/2in” chubs. Vac’d, Souse Vide, quick chilled, and froze still in the vac bags… Worked out great. Didn’t smoke, took the blasphemes way out with liquid smoke… Cheers

Upgraded from a 7” to a 12” a few years back and what a difference that made in slicing.

@spidey said in Morning of fun! (long post) (okay, basically a novella): @processhead Paul I am hoping to get the ruling and end our assumptions. How is your turkey season going? I tagged out here in IA in 2 morning hunts, but should have been done in one. Got busted drawing back on 2 toms or it would of been a real short hunt. Congratulations on your success. I have yet to take a shot at anything. Toms are henned up and not responding to the call. I had some move through last Saturday, but they never came in closer than 40 yards, so not within my comfort zone for a shot. This week I have a crappy cold and just have not been motivated to get out and sit. Looks like the weather will be decent tomorrow so maybe then.

Maybe the hamster is taking a union mandated smoke break…

Finally. Thank you for helping me not be scared.

@ed-paone The Smokai looks like a good unit. It is a similar design to the Smokin-it and the Smoke-Daddy. I have seen a few home-made cold smoke generators that use an air pump and venturi principle to pull the smoke into the smoking chamber.