Roll Call

@keend0 welcome to the site. Lots of knowledge and experience here. Go Team Orange.

@spangler2k3 Nice pics and some good looking dogs!

@Gravydave So I assume you will be doing an imitation bacon process where you grind and form it into a loaf? If so the answer is yes, we recently did this with pork and the blue ribbon maple bacon cure plus bacon taste booster and were happy with the results. Just don’t forget to mix in some pork fat or it wont have much taste. Probably use sure gel as well for a binder. The booster isn’t essential but it does help kick up the flavor a little bit.

@Tex_. Yeah I am pretty bummed out. I just had a few questions for them but nothing. The users I found with cracks said no dishwasher. Rather the bottom of the drum is flat and the cracks started directly in the center. Pull a vacuum on a flat surface will always go to the least supported area. In this case the center. I really wanted to try this it sounds like a great idea.

@Jonathon thanks Jonathon ! Will see what happens!

Welcome!

@Joe-Hell While we will happily take credit for your success it’s probably fairer to point out you have a strong will and passion for it! @Tex_77 Team blue thanks you for your current score is Good guys 171 Ruskies 166

@Hog-Pen I know Birnamwood, my wife is from Antigo.

@TexLaw We just may have more people here than near Waltons. When we do get together as we discussed prior to the virus stuff, I think we should have a Waltons get-to-gether here in Houston! My back pasture is large enough.

@fishing Few articles/videos https://meatgistics.waltonsinc.com/topic/800/cured-whole-muscle-meat-104-bacon-basics and https://meatgistics.waltonsinc.com/topic/412/how-to-make-homemade-dry-rub-bacon-recipe

@drbrown35801 I know I am late to this but I really like the Pa’s Black Bull on both brisket and ribs.

@veman Yeah, you want to add JUST enough water to cover all your meat, put it in the smallest container possible so you can add less water, remember, any water you add to the meat you will have to cook or dehydrate out.

@sbtech Welcome to the fold, lots of great information available from the site and others in the community. A lot of experience and backgrounds. You may end up going down the rabbit hole chasing jerky and snack sticks and end up with a whole new hobby. Go team orange

Tony, Ecuador sounds interesting & I have often wondered about that, but Margaret says no & she speaks very good Spanish. Tell us more about it & how life is & how it was adjusting to a very new locale. What made you choose Ecuador?

Thanks for taking the time to reply. I’ll likely try a small amount of the batch just to experiment. If it’s successful I’ll report back! Have a Blessed day.

What’s better than a giveaway? Maybe Walton’s and Meatgistics! Looks like I entered Just in time.

Willie’s is good stuff; we use it for regular snack sticks (19 mm casings). If I do jal, cheese or jal/cheese, we go with H Summer Unit in the snack stick casing. For summer sausage, we use the H Summer Unit all the way regardless of the added ingredients (2.4 x 12 mahogany casings).

@Clint-Hunter I have some venison here and some pork fat. I will try to do this Friday and make our Meat Fact Friday about it. Its going to be a busy couple of days though here with the BHA event tomorrow night and me still trying to dig myself out from under a mountain of stuff!

@ratrod36 welcome. !

@twilliams lmao hahahahahahaha I was trying to say how to make and then use those as a place holder for anything…my god what an idiot move…I am leaving it though!