General

Congratulations @PapaSop . Beautiful shirt and something to aspire for. If you get that 6 figure income then I will work harder to get to the same post number because right now the income would be more than welcomed

@johnsbrewhouse thanks and think fat the processor uses could have extra salt too. I will try cutting my seasoning back

@lkrfletcher nice and well deserved. Thanks for all the solid advise along the way.

@PR-butchering Okay, talked to some of the old timers in commercial sales and the consensus was…there is no consensus! First thing is, Meat Block. It if is Wild Game, toss it. That is going to hurt but not as much as food poisoning! 2nd, like I asked above, any graph data on internal temp would be an enormous help in answering. Figure it hit 140 and then shut off, so it dwelled for a bit at least. Since it was -17 it probably dropped REAL quick but how quick is real quick? Even if it is -17 hangingin in a smoker, that might have taken a bit to cool off. IT at 140 is 12 minutes which really isn’t that long. Lastly, for the Kielbasa I am assuming you are planning on reheating it before you eat it, so make sure it gets reheated past 160. For the sticks it is a little different. I wouldn’t hand this out to anyone else, this is the type of thing if I chose to assume the risk of eating that would be my choice but I wouldn’t let anyone else eat any of them. Of course, the quality of the meat is a question too. If they were beef/pork then how good did they look, smell and feel before you processed them? How careful were you with sanitation?

@mrobisr Thank you

@fat_bob Try a custom built smoker from Cotton Gin Smokers

@greg-tishkowski It was really a good prize, they do a wonderful job sharpening the knives.

@johng5 yep. Havnt had a chance to try it. What was the puffs to meat ratio. So I dont have to experiment with it. And did you run them through the grinder or just crumble and mix with seasoning?

@parksider I picked some up recently and really like it. You are right about the consistency.

@lkrfletcher said in Sweet!: Sweet! Dude!

great, they will surely thank you very much. They will have a delicious and nutritious meal https://soundcloud-tomp3.com

@tex_77 said in Meatgistics Maintenance: Ugh that’s my favorite tome to be on. Same here… If I set an alarm… LOL

@pepperettes That’s a real wiener!

@gwg8541 Thank you for your service!

@bocephus thank you. Was scared I might ruin the blade. Going to save up for a new sharpening attchment but for now this works.

My brother was there at the time w 2/8

@oldtimer I just use a rolling pin with the seasoning either in a gallon ziplock or it’s own bag. Here is a tip, once you receive the seasoning after order in the original bag cut a small slit, fold over or roll to get all the air out then put in a vacuum seal bag and vacuum seal it til ready to use. Another way if no vacuum sealer is put it in the freezer.

Thanks all for the info

@johnboy13 I ground my fat with a 3/16 plate and this is what it looked like [image: 1642223482875-20211212_091757.jpg] [image: 1642223520579-20211212_085630.jpg]

@mrobisr Exactly. I am with you 110%. My brother did the circuit for years with all the schedules, rushing from here to there, etc. It looked like a whole lot of work & stress to me & not much fun.