General

@kyle i was able to log in and get 3 entries, but when it tells you to visit the other accounts to earn a entru i go visit it and it wont give me the entry like it used to.

@jonathon said in Iowa State Short Course on Dried and Semi-dried Sausage: @mrobisr As they were talking I had their notes, my notebook and a list for “ideas” one of this is centered around fat oxidation and natural and other ways to help fight it. I am very excited for that. I just have a few things I need to get setup and working and then look for a flood fo videos coming out from @PatrickB and I covering new topics and going back and cleaning up (ham and some snack stick videos) and improving some older content. I’m excited to read and watch this!

@lkrfletcher they look delicious

Spring is right around the corner…in about two more months. lol

@austin tks

Ok I read all the posts and thank you for the detailed explanations. I think for the home processor guy with 25# to grind, it really isn’t a deal breaker to use what’s available.

@bocephus Some updates on this soonish

@donny-glass I’m pretty technically challenged and just figure I’m doing something wrong. I haven’t had much luck with them

@deepwoodsbutcher That’s what I have for my sawzall, I have some 9" and some 12" stainless steel. Cost wasn’t too bad off Amazon, came in a assorted package.

We eat raw meat a lot when cutting and wrapping our Elk, Deer, ect. Snack on raw beef as fish as well. Raw burger is good too!

@departing-contestant said in Map: Must be an underground complex. That “Y” pattern is suspicious…are those black helicopters I hear? [image: 1649429683486-2239454b-5433-4dc7-8637-9cddf2028ed0-image.png] Yep, right next to the crop circles. The space aliens are in on it too.

@jonathon Tried again today and code is still not working for me, I see that other people are also having problems with the code, any up dates?

Boy that’s a tough decision. It really depends on where you are and what your doing.

@johnsbrewhouse I agree. I bought my last Traeger when they were still made in Oregon. When they first came out, they really talked up American made. So when the first one died and I found out they were no longer made in the US, I bought something else, which is made here. Unless they have really beefed up their quality, I cannot see them selling very well at that price point. I guess some people have that kind of money to spend, I’m just not one of them.

@hosshess

@papasop I have a beam scale like that also, but many year ago I moved up to a digital scale and you can do grams on it I think. I got a good laugh from you tho.

[image: 1648526880653-20220328_200025-resized.jpg] $1.59 for 8oz. Not sure if this is exactly Walton’s Soy Protein Blend, which contains: Defatted Soy Grits, Soy Protein Concentrate, Hydrolyzed Soy Protein (Contains Salt, Caramel Color), Salt. Contains: Soy – I think the SPC is a bit different, not sure about HSP –but for sure defatted soy grits is the same, and unless it says soy protein ISOLATE, it’s the same basic stuff. Walton’s sells for 7.99 for 12oz package. Looks the same. In any case, TVP or TSP as it’s sometimes called is a great binder and especially good for emulsified sausages like hot dogs or frankfurters. Also, it is very good for making low fat sausages as it binds a lot of water. Good value meat extender with equal protein as meat and realtively flavorless, when you need a good binder. I thought of it when folks mention a bit of fat out at moderate temps like 150 to 160, this might help. Anyways just wanted to post a good source to grab TVP local if you need it ASAP. Food City is a Hispanic food item leaning chain here in Phoenix. They also had tripe, beef cheeks, lips, shank cuts, marrow, good rib cross cut for $3/lb, PORK BACK FAT! for $1.59/ lb. I couldn’t find pork fat even at small local butcher, she said she’d have to save it up for me. Also got marjoram, fennel, anise, coriander, white and black pepper, all for 20% of what Safeway sells it. So I grabbed some of everything

@HerbcoFood the levels of cornstarch that are in there probably won’t affect anything. If there was enough cornstarch it maybe would act kind of like a binder, or thickening agent, but probably not very well, and only if levels were a lot higher than what is on the shredded cheese. The worst shredded cheese would probably do is just grease out and melt out or at least move towards the outside of the casing.

I agree his vids are good and I was following him until I caught him in error and he wasn’t man enough to admit it, so I have since moved on.

@dave-in-az The seasoning has a good amount of tomato chunks in it already. Adding some sun dried tomato powder would be good as well. I also added HT mozzarella to it.