Roll Call

@elisse it’s a satisfying feeling! Store bought is no comparison to homemade!

@TexLaw Thank You!

Hi Alex.

I used to have the same smoker, but had so many issues with My Bradley that I got a PK100 and haven’t looked back since. You wont be sorry once you pull the trigger on a new PK100. I ended up giving my 6 rack bradley smoker to a member of meatgistics. BTW - Team Blue is the way to go here in Meatgistics [image: 1614606746507-team-blue-7.png]

I have a buddy with the dual grind LEM 22 it’s all I’ve been around until yesterday I used a 1/4 hp LEM the first grind of 35 lbs wasn’t terrible definitely not as good as it’s bigger brother but good lord the fine plate after was excruciating I did about 2 lbs in ten minutes I’d push the plunger down and it would come up the tube all around it. I ended up doing the large plate for the second grind and it wasn’t much better, having to freeze between grinds just to push it through the smaller grinder sucks. I hope the bigger 1&1.5 hp don’t have these problems. Has anyone used the new made by meat stuff? https://www.meatyourmaker.com/ I’m not sure if it’s a rebranded Weston or LEM like the Cabelas version or not. The # 32 looks good

@Tex_77 Yes and No. Yes, we could just change it to an hour when we don’t have as much use but no because we want it to be at that time as that is when people tend to use it, so we want to encourage that. @HarleyMunneke Hi Harley, sure cure will work for what you are talking about if you are just wanting to impart the cured meat flavor. If you are wanting to do a mix of a seasoning and a cure then you could either add Pa’s Black Bull or use the [Corned Beef Cure Twin Pack])https://www.waltonsinc.com/corned-beef-cure-twin-pack) but that is for a lot of meat! Another option (and this is probably the best one) would be to use a jerky seasoning. Pick a flavor you want and then the 1 oz sure cure comes with it. I have never done what you are proposing though, but I would think that would be the best option.

Great advice everyone! Thanks so much, Going to experiment this weekend with small batches. Thanks again David

@AdamCA Thanks for the info. Looking forward to trying it .Great site getting a lot of useful info here.

Thanks! The multiples are because we cook comps on Gateways, and used to on WSMs. No other reason to have so many duplicates, lol. Can’t wait to dive in. Grinder got delivered last week, looking for a stuffer. Is the 11 lb one on the site going to be back in stock soon?

@Tex_77 https://www.independentmeat.com/Products/Bacon

@jaycle We just did some with pheasant and we have done goose in the past. Here is a link to the goose, gamebird should be released shortly via Pheasants Forever. https://meatgistics.waltonsinc.com/topic/1911/meatgistics-university-wild-game-goose-pepperoni-sticks My recommendation would be to add between 25-30% pork fat. If you are trying to make a low fat pepperoni you can get some ideas from these: https://meatgistics.waltonsinc.com/topic/573/chicken-brats-made-from-thigh-meat https://meatgistics.waltonsinc.com/topic/264/how-to-make-homemade-chicken-brats-recipe https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats-recipe https://meatgistics.waltonsinc.com/topic/415/how-to-make-a-juicy-homemade-turkey-bratwurst As you can see I went through a phase of trying to make a tasty low fat sausage. I eventually learned to stop worrying and love the fat!

@processhead welcome to a great community.

@rwilli2 welcome to a great community.

@Jonathon I did your tender jerky recipe with whole muscle venison about a month ago. You’re going to love it. My meat block was 10 lbs. In a weeks time my family wiped it out. Even the wife and she doesn’t eat jerky.

@Jonathon that’s a great idea

So, I don’t know what is causing it but I am seeing way more old posts getting bumped recently. I have ZERO problem with it, there is a lot of good information in those old posts, especially enjoy the videos where @austin and I look sooooo young compared to now

@mrwoody I will give this a shot. I appreciate it.

@Clean-money Welcome to the community. Team BLUE rocks.

@Austin If your really nice you might be able to get Jon to hook you up with a one.

@Wildbutcher welcome to a great community with tons of knowledge. I’m about 80 miles northwest of you in Lula Oklahoma. Take it from me you want to go with the blue team.